VEG HOTDOGS

VEG HOTDOGS

 

INGREDIENTS

• Hotdog buns - 4
• Tomato (chopped) - 1
• Capsicum (chopped) - 1
• Carrots (grated) - 2-3
• Paneer/Cottage cheese - 100 grams
• Mozarella cheese (grated) - 150 grams approx
• Red chilli powder - 1/4 teaspoon
• Black pepper powder - 1/4 teaspoon
• Salt to taste
• Olive oil - 2 tablespoons
• Tomato ketchup

METHOD

• Heat olive oil in a pan.
• Add chopped tomatoes and chopped capsicum to the hot oil.
• Fry them for a minute.
• After a minute, add grated carrots to these vegetables.

• Fry them till the vegetables turn slightly softer.

• At this point add salt to taste, red chilli powder and black pepper powder and mix well.
• Next, add crumpled paneer/cottage cheese to this mixture and mix well.

• Now, the filling is ready to be used for the hotdogs.
• Keep it aside.
• Next, slice the hotdog buns from the centre.
• On the lower part, apply a tablespoon of tomato ketchup to cover the base completely.
• On top of tomato ketchup, add 2-3 tablespoons of the filling prepared so that it covers the base well.

•  Now, top it with mozzarella cheese to cover these vegetables.

 

• Cover them with other half of the buns.
• Now, bake them at 175 degrees for around 5 minutes.

• Baking these hotdogs helps in the vegetables and cheese getting cooked together really well.
• You can even skip the baking part and roast the buns on gas stove using butter.
• Once done, hot dogs are ready to serve.

*Tomato ketchup without onion and garlic is easily available in the market. Companies like Kissan & Tops make Tomato Ketchup without onion and garlic.