A Tasty Adventure: Pav Bhaji Fondue Style

Pav Bhaji Fondue is an Indian twist on the traditional Swiss fondue. It is a fun, lighter version of the classic Mumbai street food, Pav Bhaji, and can be served as an appetizer or a date night dish. The dish is made by adding cheese to hot ground pav bhaji, which is then served with pieces of bread. The fondue can be made in a pot on a stove or in a fondue pot and is best served hot.

Preparing the fondue

The first step in preparing the fondue is to make the bhaji, which is a spicy vegetable mixture. To do this, heat some butter and oil in a pan and add onions, garlic, ginger, and chillies. Sauté until translucent and fragrant, then add tomatoes, pav bhaji masala, lime juice, and a splash of water. Cover and cook on low heat for a few minutes. Next, add vegetables such as cauliflower, peas, carrots, and capsicum, and cook until soft. Finally, add salt, coriander leaves, and more pav bhaji masala to taste.

Once the bhaji is cooked, it's time to make the fondue. Transfer the bhaji mixture to a separate pan and add cheese, stirring until melted. For a smoother fondue, use an immersion blender to blend the mixture. Finally, transfer the fondue to a fondue pot and keep it on the lowest heat setting to avoid splattering.

If you don't have a fondue pot, you can serve the fondue straight from the cooking pot or transfer it to a bake-safe dish and bake it for 20 minutes at 350 degrees Fahrenheit before serving.

Tips for making the fondue:

• Start with a super spicy and tangy bhaji as the flavour will balance when you add the cheese and other ingredients.
• Cornstarch or white cornflour is critical for this recipe to stabilise the milk and prevent curdling.
• Heavy cream adds richness and also helps to keep the milk from curdling.
• The fondue will thicken as it cools, so you may need to adjust the consistency with a little water before serving.
• You can make the fondue up to 3 days in advance and store it in the fridge. Reheat it gently and adjust the consistency before serving.

Preparing the pav

Firstly, gather your pav buns. You will need enough pav buns to serve the desired number of people. The number of buns can vary depending on the size and appetite of the group. For a standard serving size, 8-12 pav buns should be sufficient.

Once you have the desired number of pav buns, use a sharp knife or scissors to slit each bun in half. Be careful not to cut yourself and ensure that the halves remain attached. You should now have a bun that opens like a book, with a top and bottom half still connected by a hinge of bread.

The next step is to butter the pav buns. Take softened butter and generously spread it on both the top and bottom halves of the bun. You can also sprinkle pav bhaji masala on the buttered surfaces if desired, adding extra flavour and spice. This step can be adjusted to your taste preferences.

After buttering the pav buns, it's time to toast them. Place the buttered buns on a skillet or grill and cook until they are slightly crispy. This step adds a nice texture contrast to the fondue experience. Be careful not to overcook the buns, as they should remain soft and pliable for dipping.

Once the pav buns are toasted to your liking, it's time to cut them into pieces. Using scissors or a sharp knife, carefully cut each pav bun into four pieces. Each pav bun should now yield eight pieces, four from the top half and four from the bottom. This size is ideal for dipping into the fondue.

Finally, store the prepared pav pieces in an airtight container until you are ready to serve them. This will keep them fresh and crispy. When serving, simply arrange the pav pieces around the fondue pot, providing easy access for dipping.

Making the bhaji

Ingredients

• Butter
• Oil
• Onion
• Ginger-garlic paste
• Green chilli
• Capsicum/Bell Peppers
• Tomatoes
• Pav bhaji masala
• Red chilli powder
• Red chilli paste
• Fresh coriander leaves
• Cauliflower
• Green peas
• Potatoes
• Mozzarella cheese
• Processed cheese
• Milk
• Cream
• Cornstarch

Method

Heat butter and oil in a pan. Add onions and sauté until translucent. Add ginger-garlic paste and sauté for a minute. Add tomatoes and salt, and cook until the tomatoes are soft and pulpy.

Add chilli powder and pav bhaji masala, and cook for a minute. Add red chilli paste and a little water, and cook until the oil separates.

Add cauliflower, green peas, capsicum, and potatoes, and cook for a minute. Add salt and coriander leaves, and cook for another minute. Add the remaining pav bhaji masala and mix well. Add a cup of water and cook for five minutes.

Switch off the heat and mash the mixture with a hand blender. Add water as required, to adjust the consistency.

Heat another pan. Strain the prepared mixture into it and heat. Add mozzarella cheese and processed cheese and mix until the cheese melts.

Serving suggestion

Transfer the prepared cheese bhaji into a fondue pot. Top with butter, garnish with coriander leaves and serve immediately with pieces of pav.

Serving suggestions

Pav Bhaji Fondue is a fun and delicious dish, perfect for a date night or a party. It is a unique Indian fusion appetizer that combines the classic flavours of creamy, cheesy, gooey fondue with the spices of Mumbai's famous street food, Pav Bhaji. Here are some tips and suggestions for serving this mouthwatering dish:

• Bread: The fondue is typically served with pieces of buttered or toasted bread, such as pav (dinner rolls), herb bread, or Italian bread. You can slit the pav, smear butter on both sides, sprinkle pav bhaji masala, and cook it on a skillet until slightly crisp. Then, cut each pav into four pieces. Keep them in an airtight container until serving.
• Vegetables: You can also serve the fondue with steamed vegetables like cauliflower, or raw vegetables like carrots, radish, or cucumber. These provide a healthy and refreshing contrast to the rich and spicy fondue.
• Chips: For a crunchy and indulgent treat, serve the fondue with potato chips, tortilla chips, or papdi.
• Temperature: Fondue is best served hot. You can keep it warm in a fondue pot or bake it in a glass or ceramic casserole dish before serving.
• Toppings: Add a generous topping of cheese to the fondue, and feel free to add more cheese while serving if desired. You can also add a wee bit more butter as a topping!
• Spices: Adjust the spices to your taste. If you like it spicy, add more red chilli powder or pav bhaji masala. You can also add spices like amchur (raw mango powder), jeera powder, or turmeric powder.
• Accompaniments: Pav Bhaji Fondue can be served as an appetizer or a main course. If serving other appetizers, keep in mind that this dish is quite heavy. It pairs well with a light dinner, such as a salad or soup.
• Leftovers: The fondue can be made ahead of time and stored in the fridge for up to 3 days. Reheat it gently before serving, adding a little water or milk to adjust the consistency.
• Variations: Experiment with different types of cheese, spices, and vegetables to create your own unique version of Pav Bhaji Fondue. You can also try making a Jain variant without onions and garlic, replacing potatoes with raw bananas.

Make-ahead tips

Pav Bhaji Fondue is a great make-ahead dish. You can prepare it up to three days in advance and store it in the fridge. When you are ready to serve, simply warm it in a fondue pot, adding in cheese and mixing well.

Preparing the Fondue

You can make the fondue dip up to three days ahead of time. Follow the recipe instructions as outlined previously, making sure to cool the fondue before storing it in the fridge. The dip will thicken as it cools, so when you are ready to serve, rehydrate it by adding some water or milk to achieve a thick, pourable consistency.

Preparing the Pav

The pav buns can also be prepared in advance. Slit the pav buns, smear butter on both sides, and sprinkle pav bhaji masala if desired. Cook the pav on a skillet until slightly crisp. Cut each pav into four pieces; each bun should yield eight pieces. Store the pav in an airtight container until ready to serve.

Serving

When you are ready to serve, warm the fondue in a fondue pot on the lowest heat setting. Add the cheese slowly and mix continuously to avoid lumps. The fondue tastes best when served hot. Place the fondue pot on a stand with the burner ignited. Surround it with the prepared pav pieces, and let your guests dip and enjoy!

Customisation

Remember that the recipe is highly customisable. If you prefer more spice, add red chilli powder or pav bhaji masala. If you want to increase the cheese factor, add more mozzarella or processed cheese. You can also top it off with a little extra butter to taste.

Frequently asked questions