Mince all the ingredients under *to mince* using a blender/chopper.
In a pan, add 1 tbsp oil, once hot add in 1/2 tsp of cumin seeds,. After they splutter, add in the veggie mixture and cook in medium flame for 3-4 minutes.
Season well with salt & pepper. I’m also adding in a tsp of red chili paste, 1/2 tbsp of kitchen king masala and a pinch of sugar.
Stir well and cook for another couple minutes. The filling is ready.
Preheat oven at 160 C while we assemble the rolls. read notes.
Assembling the buns
Slit 5 hot dog buns in the center, and open up the slit for filling it. Fill the buns generously with the filling.
Spread tomato ketchup over the buns, you may skip this if you want to. Next goes in grated processed cheese. Want it spicy? Sprinkle in some paprika.
Knobs of butter follows it up. Place on a baking tray and bake for 5 minutes at 160 C. All that’s left next is to dig in! Serve warm.
You can avoid the baking as well if you want, to do so – use soft and fresh buns first of all, fill the buns with hot filling, and garnish with cheese, paprika and ketchup. Let it stay idle for 4-5 minutes, then serve.