FOR MAKING HOT DOG BUNS

ACTIVATING YEAST

• As it's an active yeast, so it needs to be activated first. In a big sized bowl, add sugar, yeast and water. Mix and rest for 10 minutes.
• After 10 minutes, you will see some froth and bubbles on the surface of mixture which means yeast is activated.

MAKING OF DOUGH & HOT DOG BUNS

• Add flour, curd, salt and butter to it. Skip salt if your butter is salted.
• Mix everything without adding water.
• Now start kneading the dough while adding little by little water. Use lukewarm during winters otherwise water at room temperature is fine if making buns in summers.
• Give a good knead to dough for about 10 minutes. Dough must be normal.
• Put the dough in a greased bowl and after applying some oil on the dough too, cover the bowl with cling film or some kitchen towel or lid in case of non availability of cling film. Only condition is bowl should be covered properly.
• Place the bowl in a warm place of the kitchen for 2 hours.
• After 2 hours, dough must have been raised to double.
• Remove the cling film and pinch the dough to release air out of it.
• Knead the dough again just for a minute.
• Place the dough on a flour dusted surface and divide it in 2 equal parts.
• From each part, make 5 balls which comes to 10 in total. All balls should be of same size.
• While working on one ball of dough, make sure the rest of the dough/balls are covered, otherwise they will turn dry.
• Roll the ball on a dusted surface with both the fingers in such a way that it turns into a small rolled log.
• Arrange all the logs on baking tray lined with greased butter paper.
• Brush all of them with oil and cover with cling film.
• Place at some warm place in kitchen for 30 to 45 minutes.
• These rolls will also puff up and their size is increased.
• Brush them with milk generously. It will give nice golden colour to hot dog buns.
• Bake in a pre-heated oven @180℃ for about 20 minutes in the middle rack with both the rods on and for 1 or 2 minutes on top rack on full temperature (our's is 230℃). But during these 1 - 2 minutes, don't keep your eyes off the oven. Immediately remove the tray when you feel the buns are turning golden beyond required. This is done only to bring a nice golden colour on top and nothing else. If your kulche has already attained sufficient golden top, no need to bake on upper rack during last minutes.
• Let them turn cool completely. Hot dog buns are ready.

MAKING OF STUFFING

• Heat oil in a pan and add onion in it.
• Saute for a minute.
• Add cabbage and saute it too. Both onion and cabbage shouldn't loose their crunch.
• Add boiled potatoes and mash them with potato masher.
• Add turmeric, garam masala, red chilli powder, salt and coriander powder. Mix well. Remove the pan from heat and let it turn cool.
• Place tawa on heat and put some butter on it.
• Cut hot dog bun from the edge making a pocket in it.
• Toss bun on hot tawa over the butter.
• Fill in the potato stuffing in the bun.
• Pour some anardana chutney and imli ki khatti chutney over the potato stuffing. You can skip these chutneys but adding them will enhance the taste of hotdogs.
• Place a strip of paneer in the middle of stuffing.
• Top with tomato ketchup. Enjoy.