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

Units Scale

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

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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