Preparation Time : 15
minutes Cooking Time : 15 minutes Servings : 4
Hot dog buns - 4
Carrot, chopped 1 medium
Cabbage, chopped ¼ medium
Cauliflower florets, chopped 10-12
Salt to taste
Chilli sauce 2 teaspoon
Soya sauce 1 ¼ teaspoon
Black pepper powder a pinch
Corn flour ½ cup + 1 Tbsp.
Oil - 2 tablespoons + for frying
Spring onions - ¼ cup chopped
Ginger - 1 inch piece, sliced
Garlic- 2-3 cloves
Green chilli, chopped - 1
Tomato ketchup - 3 teaspoons + to serve
Sugar - 1 teaspoon
Vinegar - 1 tablespoon
In a bowl mix together carrot, cabbage,
cauliflower, salt, half the chilli sauce, half the soya
sauce, black pepper and half cup corn flour. Divide the
mixture into equal size balls.
Heat sufficient oil in a kadai and deep fry the
balls till golden brown. Drain on absorbent paper and
Heat two tablespoon oil in a non stick pan, add
spring onions, ginger, garlic and green chilli and
sauté for two minutes on high heat. Mix the remaining
corn flour in half cup water. Add the remaining chilli
sauce and soya sauce, tomato ketchup, corn flour
mixture and stir well.
Add salt, sugar, vinegar and fried balls and mix
well till the gravy coats the ball.
Horizontally slit the hot dog buns without cutting
through, place two to three balls in the center along
with the gravy.