Aloo Paneer Hot Dog Recipe- Desi Veg Sausage Rolls & Caramelized Onions

Last Updated on 2 months by Neha Deshmukh

Aloo Paneer Hot Dog Recipe: Desi Veg Sausage Rolls & Caramelized Onions

Hey everyone! If you’re anything like me, you love a good hot dog. But sometimes, you crave something a little… different. Something with a bit of a desi twist! That’s exactly what led me to create these Aloo Paneer Hot Dogs. Trust me, once you try these, you’ll never look at a regular hot dog the same way again. They’re packed with flavour, surprisingly easy to make, and a total crowd-pleaser.

Why You’ll Love This Recipe

These aren’t your average hot dogs. We’re swapping out the traditional sausage for a flavourful, homemade aloo paneer (potato and cheese) mixture, shaped into ‘sausage rolls’ and grilled to perfection. Then, we top it all off with sweet, caramelized onions and a generous drizzle of sauces. It’s a delightful fusion of Indian spices and classic hot dog comfort – a truly unique and satisfying treat! Plus, it’s a fantastic way to get the family excited about veggie meals.

Ingredients

Here’s what you’ll need to whip up these amazing Aloo Paneer Hot Dogs:

• 2 tbsp oil
• 1 chilli, finely chopped
• 2 garlic cloves
• 1 inch ginger
• 1 onion, finely chopped
• 1 carrot, grated
• 1 cup cabbage, finely chopped
• 1 capsicum, finely chopped
• 2 tbsp sweet corn
• ?? tsp Kashmiri red chilli powder
• ?? tsp cumin powder
• ?? tsp garam masala
• ?? tsp pepper powder
• ?? tsp salt
• 2 potatoes, boiled & mashed
• 1 cup paneer, grated
• 2 tbsp coriander, chopped
• 1 tsp lemon juice
• 2 onions, sliced
• 1 tsp butter
• 1 tsp sugar
• ?? tsp salt (for onions)
• 2 hot dog bread rolls
• Eggless mayonnaise
• Tomato sauce
• Mustard sauce
• Grated cheese

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Red Chilli Powder: Flavor & Color – This isn’t just about heat! Kashmiri chilli powder adds a beautiful vibrant red colour and a mild, fruity flavour. It’s a staple in my kitchen. If you can’t find it, regular red chilli powder will work, but you might want to reduce the quantity slightly.
• Paneer: Choosing the Right Texture – I prefer using slightly firm paneer for this recipe. It holds its shape better when grilled. If your paneer is very soft, you can gently squeeze out some of the moisture before grating it.
• Hot Dog Buns: Regional Variations & Options – You can use any hot dog buns you like! I’ve seen these served on everything from classic white buns to whole wheat or even brioche. Feel free to experiment.
• Spice Blend: Balancing Heat & Aroma – Don’t be afraid to adjust the spices to your liking! I usually start with about ½ tsp of each spice and then taste and adjust as needed. A good garam masala blend is key here – it really brings everything together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan. Sauté the chopped chilli, garlic, ginger, and onion until they become fragrant – about 3-5 minutes. This is where the flavour base starts to build!
2. Now, add the grated carrot, chopped cabbage, capsicum, and sweet corn. Cook until the vegetables soften a bit, around 5-7 minutes. You want them tender-crisp.
3. Time for the spices! Mix in the Kashmiri red chilli powder, cumin powder, garam masala, pepper powder, and salt. Cook for another minute, stirring constantly, to toast the spices and release their aromas.
4. Add the mashed potatoes, grated paneer, chopped coriander, and lemon juice. Combine everything really well to form a mixture that holds its shape. This is your aloo paneer ‘sausage’ filling!
5. Shape the mixture into cylindrical sausage rolls. They don’t have to be perfect! I usually make mine about 4-5 inches long.
6. Grill the sausage rolls until they’re golden brown on all sides. You can use a grill pan, a regular frying pan, or even an outdoor grill.
7. While the sausage rolls are grilling, let’s make the caramelized onions. Heat the oil and butter in a separate pan. Add the sliced onions, sugar, and salt. Cook over medium-low heat, stirring occasionally, until the onions are a deep golden brown and beautifully caramelized – this takes about 20-25 minutes. Patience is key here!
8. Slit the hot dog buns and spread a generous layer of eggless mayonnaise inside.
9. Layer the caramelized onions and grilled aloo-paneer sausage roll (or just the mixture if you prefer!) into the bun.
10. Drizzle with tomato sauce and mustard sauce, and top with a generous sprinkle of grated cheese.

Expert Tips

• Don’t overcrowd the pan when grilling the sausage rolls. Work in batches if necessary to ensure they get nicely browned.
• For extra flavour, you can add a pinch of amchur (dry mango powder) to the aloo paneer mixture.
• If the mixture is too sticky to shape, chill it in the fridge for about 15-20 minutes.

Variations

• Vegan Aloo Paneer Hot Dog: Simply substitute the paneer with crumbled tofu and use a vegan mayonnaise.
• Gluten-Free Option: Use gluten-free hot dog buns.
• Spice Level Adjustment: Adjust the amount of chilli powder and pepper powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptation: Navratri/Janmashtami Friendly: Skip the onions and garlic for a version suitable for fasting periods.

Serving Suggestions

Serve these Aloo Paneer Hot Dogs immediately while they’re warm and crispy. They’re fantastic with a side of crispy potato wedges or a fresh salad. A cool glass of lassi or a spicy mango chutney would also be a perfect accompaniment.

Storage Instructions

These are best enjoyed fresh, but you can store leftover aloo paneer mixture in an airtight container in the fridge for up to 2 days. Reheat before shaping and grilling. Caramelized onions are also best fresh, but can be stored in the fridge for a couple of days too.

FAQs

• Can I make the aloo-paneer mixture ahead of time? Absolutely! You can prepare the mixture a day in advance and store it in the fridge. Just shape and grill it when you’re ready to serve.
• What is the best way to grill the sausage rolls without them falling apart? Make sure the mixture is well-combined and slightly chilled. Handle them gently when transferring them to the grill.
• Can I use a different type of cheese? Definitely! Cheddar, mozzarella, or even a spicy pepper jack would all be delicious.
• Is it possible to bake these instead of grilling? Yes, you can bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
• What can I substitute for eggless mayonnaise? You can use a vegan mayonnaise, or even a mixture of cashew cream and lemon juice.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!