Sausages and mozzarella on sticks coated in a yeasted batter and panko, fried crisp and finished with sugar and sauces. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 45 minutes.
Prep 30 min Cook 15 min Serves 8 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🫙Vegetable Oilfor frying
🧀Mozzarella Cheese200 g block, in sticks
🥚Eggs1
🧀Milk3/4 cup, warm
🌾All-Purpose Flour1 1/2 cups
🫙Sugar2 tbsp
🍗Italian Sausage4 hot dogs or sausages, halved
🌾Panko Breadcrumbs2 cups
🍞Active Dry Yeast1 tsp
Optional extras
🫙Ketchupto serve
Instructions
1
Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
2
Thread sausage and mozzarella pieces onto skewers.
3
Coat each skewer in batter, then roll in panko.
4
Fry at 175°C for 3–4 minutes until deep golden.
5
Roll in sugar and drizzle with ketchup and mustard.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
The batter should be very thick; twirl the skewer while coating.
