This post contains affiliate links.
If you’ve been following me on Instagram, you probably saw the chaos unfold when I casually mentioned the idea of pav bhaji corn dogs in my Stories. I expected a couple of curious replies—maybe a “lol” or two. What I got instead? A flood of DMs, strong opinions, polls, and passionate debates about whether there should be cheese inside or not!
Naturally, I had to do the only logical thing: recipe test both versions.
What Are Pav Bhaji Corn Dogs?
This is something my brain thought up in a dream. This recipe is a mashup of the iconic Mumbai street food pav bhaji—a spicy, buttery mashed vegetable mixture spiced with warm spices and a classic American corn dog. Imagine a crispy, golden cornbread crust wrapped around a flavorful “hot dog” of bhaji, possibly with a gooey cheese center, served on a stick!
I tested two versions of this before landing on the one. A looser bhaji was delicious but too hard to shape into sausages that could be dipped. So I thickened things up with flour—keeping all the flavor of traditional pav bhaji but giving it enough structure to hold together during frying.
And then, of course, there was The Cheese Debate. Some of you were team no-cheese, while others swore it was essential. So I made both. The cheese-stuffed version uses fresh cheese curds I picked up on a recent trip to Milwaukee, but honestly, shredded mozzarella, Amul, or paneer will do just fine.
Tips and Tricks to Make Pav Bhaji Corn Dogs Fail-Proof
1. Use a stiff, scoopable bhaji.
This is key. You want the consistency of soft mashed potatoes—thick enough to shape into balls or logs and freeze. If it’s too soft, the batter won’t stick and you’ll end up with a hot mess in the batter!
2. Freeze your bhaji balls before dipping.
This helps the shape retain its form while frying and ensures the cheese (if used) melts at the perfect pace. I froze mine for 1 hour before coating and frying.
3. Season your cornbread batter!
Cornmeal on its own can be bland. I added cumin, red chili powder, pav bhaji masala, and even a little cilantro to complement the bhaji.
4. Use a tall cup for batter dipping.
Pour the batter into a tall glass and dip the frozen bhaji-on-a-stick straight in. It’s less messy and gives even coverage. Twirl the bhaji dog as you come up so that you have a smooth exterior. This helps prevent it from cracking open in the fryer!
5. Twirl and fry at the right temperature.
Heat your oil to around 350°F (175°C). If it’s too hot, the outside will burn before the inside is warmed through. Too cold and they’ll soak up oil and get soggy. For the first 10 seconds, twirl the corndog in the oil to help the corndog create a “skin” and then drop it into the oil to fry fully. This helps prevent it from sticking to the bottom of your pan.
Serving Suggestions
Serve your pav bhaji corn dogs hot and crispy with a side of pickled onions, green chutney, ketchup, or a simple aioli! I made an aioli with Brooklyn Delhi’s tomato and garlic achaar, mayo and a squeeze of lemon juice! They’re perfect for parties, Diwali snacks, or just impressing your friends with your dangerously creative culinary energy.
Pav bhaji corn dogs started as a wild idea—and turned into one of the most fun, flavorful recipes I’ve made in a long time. Whether you’re team cheese or team no-cheese, this desi-American fusion snack is worth trying at least once. And once you do, I guarantee you’ll be hooked.
Print
Pav Bhaji Corn Dogs
- Total Time: 1 hour
- Yield: 12 corndogs 1x
Description
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
Bhaji Dogs
- 2 large Russett potatoes, peeled and 1-ich dice
- 2 carrots, peeled and sliced
- 2 tbsp vegetable oil or other neutral oil
- 1 tsp cumin seeds
- 1 cup onion, 1/4 inch dice
- 3 garlic cloves, minced
- 2 tsp ginger paste
- 1 tsp red chili powder (or to taste)
- 1 tbsp pav bhaji masala
- 1 large tomato, diced
- 2 tbsp butter
- 1/2 cup frozen peas
- 1/4 cup all purpose flour
- 1 cup cheese curds, mozzarella, shredded paneer, or Amul cheese (optional)
Cornbread Batter
- 3 cups fine cornmeal
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tbsp kosher salt
- 2 tsp ground black pepper
- 2 tsp cumin seeds
- 1 tsp pav bhaji masala
- 1 tsp red chili powder (or to taste)
- 1/2 cup cilantro, chopped
- 3 cups buttermilk*
- 1/4 cup vegetable oil or any neutral oil
Vegetable Oil for frying
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.
- Once the mixture is cooled, mix in the cheese. Take 1/2 cup of the mixture and form it into a sausage around a corndog stick. Place onto a parchment paper or silicone mat-lined baking tray and repeat until you have 12 bhaji dogs. Freeze for at least 1 hour.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, cumin seeds, pav bhaji masala, and red chili powder. Add cilantro, buttermilk, and oil and whisk until well combined. Pour a portion into a tall glass.
- Heat a pot of oil to 350°F and dip your frozen bhaji dogs into the tall glass with the cornbread batter. Swirl and twirl the bhaji dog while slowly pulling it up. Let any excess batter fall off, and then twirl the corndog in the hot oil for 10 seconds. This forms a skin and helps prevent the corndog from sticking to the bottom of your pot. Drop the corn dog into the oil and fry for 3 minutes or until golden brown. Place on a wire rack to drain while you fry the rest up. Enjoy immediately with pickled onions*, aioli, or chutney!
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!
- Prep Time: 45 minutes + 1 hour wait time
- Cook Time: 15 minutes
- Category: Main
