Pav Bhaji Corn Dogs
These pav bhaji corn dogs are a crispy, spicy fusion of Mumbai’s favorite street food and the classic American snack. Makes 12 corndogs
Ingredients
Instructions
Add potatos and carrots to a pot and add 1 cup of water and 1 tsp of kosher salt. Stir and cover. Bring to a boil and simmer over low heat for 20-25 minutes or until very tender. You can use a pressure cooker for this step as well. Cook for 3 whistles or 15 minutes.
In a large non-stick skillet over medium-high heat, add oil and cumin seeds. Once the cumin seeds start to sputter, add the onion and sauté for 5 minutes. Lower the heat to medium-low and add garlic and ginger, and sauté for 1-2 minutes or until it’s fragrant. Add chili powder and pav bhaji masala and stir. It’ll create a pasty mixture, continue stirring for 1 minute so the spices don’t burn. Add the tomato and cook on medium heat for 10 minutes. Smash the tomatoes down as they cook to help release all their juices. Add the cooked potatoes and carrots and mash them into using a potato masher. Add butter and frozen peas and mix well. Cook for 2 minutes and adjust the seasoning for salt and pav bhaji masala. Add the flour and mix well over medium-high heat for 10 minutes, or until the potato mixture dries out and stops spreading. It should easily lift off the pan. Remove from the heat and let it cool completely.
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Continue Reading at Milkandcardamom →Chef's Notes
* If you don’t have buttermilk, you can make it by mixing 3 cups whole milk with 3 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.
* Pickled onions- 1/4 cup thinly sliced onions with 1 tbsp lemon juice, pinch of salt and red chili powder. Mix and set aside for 5 minutes.
Aioli- 1/4 cup mayo + 1 tsp Brooklyn Delhi Garlic Achaar + 1 tsp Brooklyn Delhi Tomato Achaar + 1 tbsp lemon juice- whisk and serve!
* If you don’t have buttermilk, you can make it by mixing 3 cups whole milk with 3 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.
* Pickled onions- 1/4 cup thinly sliced onions with 1 tbsp lemon juice, pinch of salt and red chili powder. Mix and set aside for 5 minutes.
Aioli- 1/4 cup mayo + 1 tsp Brooklyn Delhi Garlic Achaar + 1 tsp Brooklyn Delhi Tomato Achaar + 1 tbsp lemon juice- whisk and serve!
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