Chapli Hot Dogs

1 – Make the mint yoghurt
Blend the yoghurt, garlic, coriander and mint until smooth. Place in the fridge until needed.

2 – Make the kebab mixture
Place the mince in a large mixing bowl. Add the onion, black pepper, Shemin’s Garam Masala, Shemin’s Indian Curry Paste, coriander, lemon juice, egg, gram flour and salt, if using.

Mix thoroughly until everything is evenly combined.

3 – Shape and chill the kebabs
Divide the mixture into 8–10 portions and shape into sausage-shaped kebabs, roughly the length of your hot dog buns.

Place on a tray and chill for 20 minutes to help them firm up before cooking, if needed.

4 – Cook the kebabs
Heat the oil in a large frying pan over a medium-high heat. Cook the kebabs for 8–10 minutes, turning occasionally, until golden brown and cooked through.

Alternatively, cook them on a barbecue, brushing both the grill and kebabs lightly with oil before cooking.

5 – Assemble the hot dogs
Warm the brioche buns. Spread a little mint yoghurt inside each bun, then add a chapli kebab.

Top with either Shemin’s Mango Chutney or Shemin’s Aubergine Pickle, sprinkle generously with crushed Shemin’s Bombay Mix and finish with fresh coriander.

6 – Serve straight away
Serve immediately while the kebabs are hot, the buns are soft and the Bombay Mix is still crunchy.