Veg Hot Dog

Ingredients:

Hot Dog Buns – 8
Capsicum, finely chopped – 1 cup
White/Yellow Onion, finely chopped – 1 cup
Tomato Sauce – 1/4 cup
English Mustard/Mustard Sauce – 1/4 cup (I use Heinz)
Olive Oil – 1 tbsps

For Hot Dog:

Firm Tofu – 260gms
Sorghum/Jowar Flour – 1 1/4 cups
Whole Wheat Flour – 1/2 cup
Arrowroot Powder – 1 tsp
Vegetable Oil – 3 tbsps
Soya Sauce – 2 tsps
Onion, chopped – 1/4 cup
Garlic, minced – 1 tsp
Red Chilli Powder – 2 tsps
Peppercorns – 6
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Black Mustard Seeds – 1/2 tsp
Mace, powdered – 1/4 tsp
Cardamom Powder – 1/4 tsp
Granulated Sugar – 1 1/2 tsps
Salt – 1 tsp

Method:

Preparing Hot Dogs:

1. Take tofu, vegetable oil, soya sauce, chopped onion, minced garlic, red chilli powder, peppercorns, coriander powder, cumin powder, mustard seeds, powdered mace, cardamom powder, sugar and salt in a blender. Blend into smooth paste.
   
2. Transfer the blended paste into a mixing bowl.
3. Fold in whole wheat flour, sorghum flour and arrow root powder, using a wooden spatula.
4. Divide the dough into 8 equal portions.
5. Place a portion of the dough on a chopping board/kitchen platform and using your palms, gently roll it into a tootsie roll shaped hot dogs.
   
6. Roll each prepared hot dog in piece of butter paper separately.
7. Wrap each hot dog in aluminium foil pieces and twist the ends or seal them.
   
8. Steam cook these hot dogs for about 40-45 minutes.
9. Unwrap the hot dogs and allow them to cool down.