Chapli Hot Dogs
By OcadoLife
Published on 27 May 2026
Two street-food favourites collide in these Chapli Hot Dogs from two-Michelin-starred chef Aktar Islam – spiced, juicy chapli kebabs meet soft hot dog buns, topped with chutney, pickles and crunchy Bombay mix. Allow a little extra time for chilling the kebabs before frying.Time and servings
35 minsTotal time
14Servings
25 minsPrep time
10 minsCooking time
Ingredients
- 1 tsp cumin seeds, lightly crushed
- 1½ tsp coriander seeds, lightly crushed
- ½ tsp chilli flakes
- ½ tsp ground black pepper
- ½ tsp garam masala
- 1 onion, roughly chopped
- 2 (approx.) finger chillies
- 4 garlic cloves, peeled
- 5 cm piece ginger, peeled and chopped
- 30g coriander, roughly chopped, plus extra to garnish (optional)
- 500g lean beef mince (or use chicken or lamb)
- 1 tbsp tomato purée
- 1 tsp tamarind paste
- 1 large egg
- 3 tbsp gram flour
- ¾ tsp salt
- 3 tbsp flavourless oil, for frying
- 14 (approx.) brioche hot dog buns, to serve
- 170g raita, to serve (optional)
- 200g pomegranate seeds, to garnish (optional)
- 275g pickled red onions, to garnish (optional)
- 150ml tamarind barbecue sauce, to garnish (optional)
- 2 handfuls Bombay mix or crushed poppadoms, to garnish (optional)
- 1 handful fresh mint leaves, to garnish (optional)
Method
Step 1
Toast the cumin and coriander seeds, chilli flakes, black pepper and garam masala in a dry pan until fragrant. Cool, then pulse with the onion, chillies, garlic, ginger and coriander until finely chopped but not puréed.Step 2
Add to the mince with the tomato purée, tamarind, egg, gram flour and salt, and mix until well combined. Divide into 14 pieces and shape into 12 cm sausages. Chill for 20 mins to firm up.Step 3
Heat the oil in a frying pan over medium-high heat and cook the kebabs for 5-8 mins, rolling occasionally until golden and cooked through. Or cook under a grill or on a barbecue (brush both the bars and meat with oil first), turning once.Step 4
Serve in hot dog buns garnished with raita, pomegranate seeds, pickled red onions, tamarind barbecue sauce, Bombay mix, mint and coriander, if you like.