There are lot of vegetarian versions of hotdog but this one is my favourite. Using Sago I can add all the crunch to it. I can add as many vegetables as I want while making the patties and do not have to add in the buns. Just add relish, pickles, mustard and ketchup and you get the feel of pearly hotdogs.
- 200 gm Tapioca Sago (Sabudana)
- 200 gm plantains (raw banana) or Potatoes
- 1/4 cup chopped green chilli
- 1/2 tsp graded ginger
- 1/4 cup cilantro
- 1/4 cup small diced bell pepper
- Salt as per taste
- Oil to fry
- 6 Hot Dog Buns
- 5 cheese slices
1. Wash Sabudana 3 to 4 times just like washing rice.
2. Soak them in a bowl with 3/4th of water in comparison of Sabudana for 2 -3 hours.
3. Boil bananas or potatoes and mash them after peeling off the skin. Mash enough so that there are no lumps left.
4. Mix drained and soaked Sabudana, mashed vegetables, bell pepper, green chillies, cilantro, salt and ginger.
5. Mix well and form dough like texture.
6. Now heat oil in frying pan.
7. Form long tube like shapes from the mixture enough for the buns.
8. Make a slit in the bun and if you like to toast the bun, toast it prior to adding the patties.
9. Deep fry each Sabudana patties until golden brown.
10. Now cut thin strips of cheese and wrap it around fried and crisp patties.
11. It will melt and stick immediately.
12. Add it to the bun and top it with relish, pickles mustard and ketchup.
- Make sure the Sabudana is soaked enough. They are soaked enough when they are spongy and soft when pressed. Proportion of quantity of Sabudana can be more than other vegetables. It has to be enough to bind and form patties. 3/4th of Sabudana and 1/4 of vegetables should work.