Vegan Sweet potato Beetroot Hotdogs
Welcome to my kitchen, where we're about to embark on a culinary adventure with a twist! My vegan beetroot sweet potato hotdog recipe is here to tantalize your taste buds and nourish your body. With the perfect combination of earthy beetroot, sweet potatoes, and a medley of aromatic spices, with an Indian twist, this plant-based hotdog will make your mouth water and leave you craving for more.
Not only is this hotdog a feast for the senses, but it's also a wholesome and nutrient-packed meal. Beetroot and sweet potatoes are rich in antioxidants, fiber, and essential vitamins, making this recipe a healthy choice for anyone looking to embrace a plant-based lifestyle. Whether you're a seasoned vegan or simply curious about exploring new flavors, this dish is a delightful addition to your recipe repertoire.
Feel free to customize your hotdog with your favorite toppings and condiments. For this, I definitely recommend the pickled onions! The possibilities are endless, so get creative and make it your own. Let's dive in and savor the deliciousness that awaits!
Happy Cooking!
Servings: 5-6 hot dogs
Prep Time: 40-50 mins
Cooking Time: 40-50 mins
Total time taken: 2 hours
Ingredients:
For the hotdogs:
1 Tbsp vegetable/avocado oil
1/2 cup Onion chopped
2 Tbsp Ginger garlic paste
1/4 cup Tomato chopped
1 cup Boiled beetroot mashed
1.5-2 Tbsp AP Flour
2 cups Boiled sweet potato mashed
3/4 cup boiled carrots & peas
2 tsp Salt
1 tsp Pepper
2 tsp Chilli flakes
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Garam masala
1 Tbsp chopped coriander
1/2-1 cup panko for coating
For assembly:
5-6 Hot dog buns
2-4 tbsp Tamarind chutney
1-2 tbsp coriander chutney; optional
1/4 cup Sliced onions
1 tbsp Lemon juice
1 tsp Dry garlic chutney (the one used for vada pav)
1/4 tsp Chaat masala
Directions:
In a pan, heat the oil on medium-low heat.
Add the onions and cook till translucent.
Add the ginger garlic paste & stir. Let it cook for about 3 minutes till it is well cooked.
Add the spices, salt & pepper and cook for about 1 minute.
Add in the carrots & peas and chopped tomatoes and cook for about 3 minutes.
Add the mashed beetroot and cook it well for about 4-6 mins till it releases water.
Add the flour and mix it. Cook well for about 3-4 minutes so that the flour cooks. You do not want raw flour taste.
Add the mashed sweet potato to the mixture and stir it in well.
Keep cooking on medium flame till the water in the mixture cooks off. The mixture should start holding its shape and doesn’t break apart. This can take 6-10 mins.
Let the mixture cool and then shape it to a hot dog shape with wet hands or gloves so it doesn’t stick to you.
Roll the shaped hot dogs in the panko/breadcrumbs.
Deep fry/air fry or even grill the hotdogs. I air-fried at 380F for 12-15 mins flipping it midway.
Prepare the hotdog buns with the condiments you like. For this recipe, I used tamarind chutney and coriander chutney on the inside of the bun.
I topped it with the onion mixture. I mixed sliced onions with dry garlic powder, lemon sauce, and Chaat masala.
You could even put some cheese on it and broil it for 2 minutes if you like.
Serve and enjoy!
Notes/Tips:
Boil and mash the sweet potato to a smooth paste without any lumps.
Cook the flour well so there is no raw flour taste
Watering your hands while shaping the hot dogs helps.
Be sure to check the hot dog size with the bun while shaping it.
Roll them well in panko.
I air fried them but you can deep fry/bake it as well.
Apart from tamarind chutney- mustard and ketchup are great condiments to serve with.
Grilled corn & french fries are great accompaniments.
