Pav Bhaji Fondue: Jain-Style Comfort Food

Pav Bhaji Fondue is a unique Indian twist on the classic Swiss fondue. It combines the traditional flavours of pav bhaji, a popular Mumbai street food, with the creamy, cheesy goodness of fondue. This fusion dish is perfect for parties, date nights or special occasions and can be made in a fondue pot or on a stovetop. The key ingredients are pav bhaji, cheese, milk, cream and pav bhaji masala, served with toasted pav or dinner rolls. The beauty of this recipe is that it can be customised to your taste preferences and spice levels. So, get your fondue pot ready and treat your loved ones to this mouthwatering East-meets-West delicacy!

Preparing the pav

Ingredients

• Pav buns
• Butter
• Pav bhaji masala (optional)

Method

Slit the pav buns and spread butter on both sides. Sprinkle pav bhaji masala on top, if desired. Place the buttered pav buns on a skillet and cook until slightly crispy. Cut each pav bun into four pieces with scissors. Each pav bun should yield eight pieces (four for the top and four for the bottom slice). Store the pieces in an airtight container until you are ready to serve them.

Toasting the pav buns in butter is an essential step in preparing this dish. It adds a crispy texture and enhances the flavour of the bread. You can also sprinkle pav bhaji masala on the buttered pav buns to give them an extra punch of spice and flavour. This step is optional but recommended to take your pav bhaji fondue to the next level.

The number of pav buns you need will depend on the number of people you are serving. Each pav bun will yield eight pieces, so plan accordingly. You can also cut the pav buns into larger or smaller pieces depending on your preference. Storing them in an airtight container will keep them fresh until you are ready to serve.

Making the fondue

Step 1: Prepare the vegetables

Dice the carrots, potatoes, tomatoes, beans, and cut the cauliflower into small florets. You can also add other vegetables of your choice.

Step 2: Cook the vegetables

Place the veggies in a pressure cooker along with green peas, salt, turmeric powder, and chilli powder. Cook until soft. You can also cook the vegetables in a pan if you don't have a pressure cooker.

Step 3: Sauté the remaining veggies

Chop the capsicum, onion, green chilli, and coriander. Heat some oil in a pan and add the ginger-garlic paste. Sauté for 30 seconds to 1 minute until it cooks. Then, add the chopped veggies and sauté for a few minutes until they are slightly cooked.

Step 4: Add spices and cook

Now, add the pav bhaji masala, chilli powder, and other spices of your choice. You can also add amchur or raw mango powder, jeera powder, and turmeric powder for extra flavour. Mix well and cook until the moisture dries up. Add salt and a little water if needed.

Step 5: Blend the mixture

Allow the mixture to cool down slightly and then blend it in a mixer to form a coarse paste or smooth puree. You can also mash the vegetables with a hand blender if you prefer a chunkier texture.

Step 6: Add milk and cheese

Transfer the mixture back to the pan and add milk. Then, add grated mozzarella cheese and/or processed cheese. Mix well until everything is combined and the cheese has melted. You can also add heavy cream for extra richness and to prevent the milk from curdling.

Step 7: Adjust seasoning and serve

Taste the fondue and adjust the seasoning as needed. You can add more pav bhaji masala, chilli powder, or salt if required. Finally, transfer the fondue to a fondue pot and serve immediately with toasted pav buns or bread of your choice. You can also serve it with carrot, radish, or cucumber sticks for dipping.

Enjoy your delicious Jain Pav Bhaji Fondue!

Serving suggestions

Pav Bhaji Fondue is best served hot and fresh. You can serve it straight from the pot if you don't have a fondue pot, or transfer it into a fondue pot and set it to the warm setting.

If you don't have a fondue pot, you can also transfer the fondue into a bake-safe glass or ceramic casserole dish and bake it for 20 minutes at 350 degrees Fahrenheit before serving.

For the pav, slit and butter the buns, sprinkling pav bhaji masala on top if desired, and cook on a skillet until slightly crispy. Cut each pav bun into four pieces, with each pav yielding eight pieces. Keep in an airtight container until serving.

You can also serve the fondue with potato chips, tortilla chips, carrots, papdi, and steamed cauliflower.

If you have leftover fondue, you can store it in the fridge for up to three days. To reheat, add some water or milk to achieve a thick, pourable consistency.

Make ahead-of-time tips

Make-ahead-of-time tips for Jain Pav Bhaji Fondue

Jain Pav Bhaji Fondue is a delicious and unique dish that can be made ahead of time and stored for later consumption. Here are some tips to help you prepare this mouth-watering dish in advance:

Preparation and Storage:

You can prepare the fondue dip up to three days in advance. Once it's made, allow it to cool down and then store it in an airtight container in the refrigerator. Note that the dip will thicken as it cools, so you may need to adjust the consistency before serving.

Reheating and Consistency:

When you're ready to serve the fondue, take it out of the refrigerator and reheat it. You can use a stove-top or a fondue pot for this purpose. If the dip has thickened, add small amounts of water or milk to achieve a thick, pourable consistency. Stir continuously while reheating to avoid lumps.

Serving Suggestions:

Fondue tastes best when served hot. You can serve it straight from the cooking pot or transfer it to a fondue pot and set it to the warm setting. For an authentic experience, serve it with toasted pav buns, which you can prepare ahead of time as well. 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, then cut each bun into eight pieces. Store them in an airtight container until ready to serve.

Additionally, you can serve the fondue with other dipping options like potato chips, tortilla chips, carrots, papdi, or steamed cauliflower.

Ingredient Substitutions:

When making the fondue, you can use any melting cheese of your choice, but avoid pre-grated cheese. Grate the cheese fresh from a block for the best results. If you don't have pav buns, you can use whole wheat or multigrain bread instead.

Spiciness and Flavour:

The spice level of the fondue can be adjusted to your preference. If your bhaji is not spicy enough, add red chilli powder and pav bhaji masala to enhance the flavour. Remember that the cheese will milden the spice, so taste and adjust the seasoning accordingly.

Best way to serve

The best way to serve Jain Pav Bhaji Fondue is to keep it simple and traditional. Fondue is typically served in a pot over a portable stove, ignited by a candle, with long-stemmed forks for dipping. You can serve it straight from the cooking pot or transfer it to a fondue pot and set it to 'warm only'. Fondue is best served hot and with a variety of dipping options.

For the pav, slit and butter both sides, sprinkling pav bhaji masala if desired, and cook on a skillet until a little crisp. Cut each pav bun into four pieces, yielding eight pieces per pav. Keep in an airtight container until serving.

In addition to the pav, you can serve the fondue with potato chips, tortilla chips, carrots, papdi, and steamed cauliflower.

Frequently asked questions