December has been a difficult month in many ways..the recent demonitization has taken its toll, limiting our access to supplies and ingredients. And then, we were struck by a family tragedy, the passing of a beloved member that has shaken us to our very core. Nothing feels normal, but life must go on…
I haven’t felt much like cooking, but of course, eat we must..and eat we did. Though nothing very fancy. And then I came across this recipe on Facebook a few days back and realized that I had seen it before too and had been wanting to try it since. So that’s what I did, and my trial run with Tornado Dogs was, quite successful 😀
I was quite intrigued by the recipe, and couldn’t refuse the fun factor it presented. Also, I had 3 Frankfurters lying in the freezer, waiting to meet their deaths (inside our tummies) 😛 so obviously, an opportunity as this couldn’t be missed.
The original recipe calls for readymade Pancake Mix…now here, we don’t get such a mix, (though it might be available elsewhere, and in that case, please go ahead and use it), so I just made my own dough to go around the hot dogs. I’ve kept it really simple, but if you wish, you can add different flavourings and seasonings to the dough 🙂
The trick here is slicing the sausages so that they form a sort of spiral, much like a spring. And trust me, it’s not an easy feat; the videos will show you a 3-sec version which in reality will result in a chopped finger and many tears…at least in my case. And since I only had 3 sausages, I didn’t have a lot of scope to experiment. So while they aren’t perfect, I began to get the hang of it after the third attept.. Phew!
Tornado Dogs (Recipe adapted from Tastemade)
- Hot dogs or frankfurters – 3
- All-purpose flour/Maida – About 150 gms
- Garlic powder – 1 tbsp
- Mixed herbs – 1 tsp
- Red chili flakes – 1 tsp
- Salt – to taste
- Water or milk for dough – 3 to 4 tbsp
- Vegetable/Canola/Corn/Sesame oil – for frying
- Skewers for the sausages and
- Ketchup/Dip/Mustard/Ranch or other dressing/sauce
- Thaw the hot dogs if frozen, and cut them in half.
- Poke a skewer through each half.
- Using a sharp knife, hold blade-side down over the bottom end of the hot dog at a slight angle.
- Now, start cutting the sausage, gently twirling the sausage, so you end up with a rough spring-sort of shape.
- Spread open the sausages, making space for the dough to be stuffed in between the cuts/slits.
- To make the dough, add the garlic powder, herbs, chili flakes and salt in, and mix quickly.
- Add water, or milk, and gently knead into a soft, smooth dough.
- Make 6 equal portions, and roll each dough ball into a smooth rope.
- Roll the rope around the hot dogs, in the spaces you just made.
- Pinch the ends to seal them together.
- Heat a pan with oil, and let it come to medium-high heat.
- Gently slide the skewers into the hot oil and fry on medium heat for 2 to 3 mins, or until they turn crisp and golden.
- Drain on to a paper towel, and serve hot with choice of dips and sides.
- Patience is the key, the slicing takes some patience and a lot of precision, but if you botch it up, don’t worry…the fun factor of the dish takes away from imperfections.
- Use pork sausages and a pizza dough with Italian seasonings and pizza sauce as dip, for ‘Pizza-on-a-Stick’.
- You can add cheese powder or grated cheese in the dough for a richer taste.
- Baking might work as well.