Spiced Paneer Hot Dog Buns (Print Version)
# Ingredients:
→ Paneer Filling
01 -
400g paneer, cubed
02 -
2 coloured bell peppers, cut into cubes
03 -
1 onion, cut into cubes
04 -
0.5 tablespoon ginger, garlic, and chili paste
05 -
0.5 teaspoon turmeric powder
06 -
1 teaspoon red chili powder
07 -
1 teaspoon tandoori masala
08 -
1 teaspoon cumin-coriander powder
09 -
1 teaspoon chaat masala, plus extra for garnish
10 -
60ml plain yogurt
11 -
Salt, to taste
12 -
Fresh cilantro, chopped
→ Tempering
13 -
1 tablespoon oil
14 -
1 teaspoon cumin seeds
15 -
0.25 teaspoon asafetida
16 -
4-5 curry leaves (optional)
→ Buns and Assembly
17 -
16 hot dog buns
18 -
Shredded Mexican cheese, as needed
→ Laccha Onions
19 -
1 onion, thinly sliced
20 -
1 teaspoon cumin powder
21 -
1 teaspoon chaat masala
22 -
1 teaspoon red chili powder
23 -
Fresh cilantro, chopped
24 -
Salt, to taste
25 -
Fresh lime juice
→ Accompaniments
26 -
0.5 cup mayonnaise
27 -
0.5 cup green chutney
28 -
Lemon or lime wedges
29 -
Hot & Sweet Maggi sauce (optional)
# Instructions:
01 -
In a large bowl, combine the cubed paneer, bell peppers, onion, ginger-garlic-chili paste, turmeric powder, red chili powder, tandoori masala, cumin-coriander powder, chaat masala, yogurt, salt, and chopped cilantro. Mix thoroughly to ensure all pieces are evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for optimal flavour.
02 -
Heat oil in a wide pan over medium heat. Add cumin seeds, asafetida, and curry leaves; sauté for a few seconds until aromatic. Add the marinated paneer mixture and cook, stirring occasionally, until the vegetables are tender and the paneer develops a golden char, approximately 5 to 7 minutes.
03 -
In a small bowl, mix mayonnaise and green chutney until smooth. Set aside until assembling.
04 -
Combine sliced onion, cumin powder, chaat masala, red chili powder, chopped cilantro, salt, and a squeeze of lime juice in a bowl. Mix well and set aside for use as a topping.
05 -
Lightly grill or toast the hot dog buns until warm and slightly crisp on the edges.
06 -
Spread the green chutney-mayo blend on both inner sides of each bun. Fill generously with the hot paneer mixture. Top with shredded Mexican cheese, laccha onions, a sprinkle of chaat masala, additional chutney-mayo if desired, and a drizzle of hot & sweet Maggi sauce if using. Serve immediately with lemon or lime wedges.
# Notes:
01 -
Marinating the paneer mixture overnight deepens the flavours and enhances the final texture.
02 -
Laccha onions provide a bright, crunchy contrast and can be made up to a day ahead.