Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot Dog."
International travel is expensive. For many, one of the main reasons for jetting overseas is to experience the exotic cuisine of afar. Now, you can experience a fusion of some of India's renown fare and one of America's most famous dishes to create the Delhi dog. It is a hot dog with a heavy Indian taste—and you don't have to spend 16 hours on an airplane to have one. You can make it in minutes in your own kitchen.
|Prep time||Cook time||Ready in||Yields|
6-8 hot dogs
- 1 package naan bread
- 1 package hot dogs, all-beef
- 1 package channa masala
- 1 can paprika
We recommend Hebrew National brand hot dogs. For the channa masala, you can use either the frozen entrees or the brand that comes in a pouch.
- Cook/warm the channa masala per instructions.
- In a skillet over medium heat, cook the hot dogs, rolling frequently to ensure even cooking.
- When the hot dogs are cooked, set aside. Place one piece of naan bread in the skillet for 20-30 seconds and then repeat on the other side. Repeat for each piece of naan.
- Place a hot dog into the naan bread. It will look like a large and fluffy taco. Spoon in a generous portion of channa masala.
- Sprinkle paprika on top to taste.