Veg Hot Dog | Soya Chunks Kheema
Veg Hot Dog with Soya Chunks Kheema is a flavorful fusion snack where soft hot dog buns are filled with spicy, protein-rich soya kheema, sautéed with onions, tomatoes, and Indian spices. It's a hearty, vegetarian alternative to traditional meat hot dogs—perfect for quick meals, parties, or evening cravings.
Ingredients
For Soya Chunk Keema
- Soya Chunk Kheema – 1cup
- Water – 2cups
- Salt – ½ tsp
- Green chilli chopped – 1no
- Ginger chopped – 1tsp
For Filling
- Oil – 1tbsp
- Butter – 2tbsp
- Jeera – 2tsp
- Pathar Phool (lichen) – 1 small piece
- Garlic chopped – 2tsp
- Ginger chopped – 2tsp
- Onion chopped – ¾ cup
- Green capsicum chopped – 4tbsp
- Green chilli chopped – 1no
- Turmeric – ¾ tsp
- Chilli powder – 2tsp
- Coriander powder – 1tbsp
- Garam masala – ½ tsp
- Tomato puree (fresh) – 1cup
- Salt – to taste
- Kasoori Methi powder – 1tsp
- Butter – 1 tbsp
- Coriander chopped – handful
For Chilli Cheese Sauce
- Butter – 2tbsp
- All-purpose flour (Maida) – 1tbsp
- Garlic clove crushed – 1 no
- Chilli powder – ¾ tsp
- Milk – 2½ cups
- Salt – a small pinch
- Cheese slices – 4nos
For Assembling
- Hot Dog Buns – 4-6nos
- Paneer diced – handful
- Onion chopped – Handful
- Tomato chopped – Handful
- Coriander chopped- Handful
Instructions
For Soya Chunk Keema
- In a pan add dried soya kheema, water, salt, green chilli and ginger. Bring it to a boil, lower the heat and let it cook till all of the water is absorbed by the soya chunk keema. Turn off the heat and keep aside.
For Filling
- In a fresh pan heat oil, drop in butter and once it melts. Add cumin, pathar phool and give a stir. Add garlic, ginger and cook them for 30 secs. Add in onions and cook them for a minute. At this stage add capsicum, green chillies and cook them on high heat for 30 sec. sprinkle turmeric, chilli powder, coriander powder and garam masala. Stir for few seconds and immediately add freshly made tomato puree. Sprinkle salt, Kasoori Methi and cook till the masala gets thick.
- Now add the cooked soya chunks keema and cook them together for 3-4 mins. The idea is to make this thick but at the same time soya has to be juicy. If required sprinkle some water to keep it juicy and moist. Drop in butter and some chopped coriander. Remove and keep aside.
For Cheese Sauce
- Melt butter in a pan, sprinkle flour and cook on low heat for 20seconds. Add crushed garlic clove, chilli powder and give a quick stir. Pour in milk and bring to a boil. Once it boils, simmer for 2 mins to lightly thicken it. Turn off the heat and add cheese slices. Stir them in for a minute. Transfer this sauce into a jar and using a blender blend them. You can do the same in a mixer grinder as well. Pour it out into a bowl and it is ready to serve.
For Assembling
- Slit the bun from the centres and fill it with cheese sauce, add a generous amount of soya keema and top it with paneer, onions, tomatoes and chopped coriander. Serve them hot or warm.
Tried this recipe?Let us know how it was!