Creating A Delicious Pav Bhaji Fondue At Home

Pav Bhaji Fondue is an Indian twist on the classic Swiss dish. It combines the flavours of pav bhaji, a popular Mumbai street food, with the creamy, cheesy goodness of fondue. The result is a delicious, spicy, and cheesy fusion dish that is perfect for entertaining guests or enjoying on a cold winter night. The best part? It's easy to make and can be customised to your taste preferences!

Characteristics	Values
Ingredients	Cauliflower, Green peas, Potatoes, Mozzarella cheese, Processed cheese, Butter, Onion, Ginger-garlic paste, Tomatoes, Red chilli powder, Pav bhaji masala, Red chilli paste, Fresh coriander leaves, Pav, Oil, Garlic, Bell Peppers, Vegetarian Mozzarella Cheese, Milk, Salt, Coriander Leaves, Heavy Cream, Cornstarch, Red Pepper, Green Pepper, Plum Tomatoes, Puréed Garlic, Puréed Ginger, Turmeric, Lime Juice, Bread
Preparation	Heat butter and oil in a non-stick pan, add onions and sauté, add ginger-garlic paste, add tomatoes and salt, add chilli powder and pav bhaji masala, add red chilli paste and water, add cauliflower, green peas, capsicum, and potato, add salt and coriander leaves, add remaining pav bhaji masala, add water, switch off heat and mash with a hand blender, heat another non-stick pan and strain the prepared mixture, add mozzarella cheese and processed cheese, transfer the prepared cheese bhaji in the fondue pot, top with butter, garnish with coriander leaves, serve immediately with the pav pieces, slit the pav and smear butter on both sides, sprinkle pav bhaji masala, cook on a skillet until crisp, cut the pav bun into 4 pieces, add cornstarch and whisk, add milk, add cream, add cheese, add salt and bhaji, blend for a silky smooth fondue dip, serve straight out of the pot or transfer to a fondue pot

Characteristics

Values

Ingredients

Cauliflower, Green peas, Potatoes, Mozzarella cheese, Processed cheese, Butter, Onion, Ginger-garlic paste, Tomatoes, Red chilli powder, Pav bhaji masala, Red chilli paste, Fresh coriander leaves, Pav, Oil, Garlic, Bell Peppers, Vegetarian Mozzarella Cheese, Milk, Salt, Coriander Leaves, Heavy Cream, Cornstarch, Red Pepper, Green Pepper, Plum Tomatoes, Puréed Garlic, Puréed Ginger, Turmeric, Lime Juice, Bread

Preparation

Heat butter and oil in a non-stick pan, add onions and sauté, add ginger-garlic paste, add tomatoes and salt, add chilli powder and pav bhaji masala, add red chilli paste and water, add cauliflower, green peas, capsicum, and potato, add salt and coriander leaves, add remaining pav bhaji masala, add water, switch off heat and mash with a hand blender, heat another non-stick pan and strain the prepared mixture, add mozzarella cheese and processed cheese, transfer the prepared cheese bhaji in the fondue pot, top with butter, garnish with coriander leaves, serve immediately with the pav pieces, slit the pav and smear butter on both sides, sprinkle pav bhaji masala, cook on a skillet until crisp, cut the pav bun into 4 pieces, add cornstarch and whisk, add milk, add cream, add cheese, add salt and bhaji, blend for a silky smooth fondue dip, serve straight out of the pot or transfer to a fondue pot

How to prepare the pav

The pav is an essential part of the pav bhaji fondue, and here is a step-by-step guide to preparing it:

Slit and Butter the Pav

Start by slitting the pav buns. You can use any bread of your choice, such as fluffy buns, dinner rolls, herb bread, or even gluten-free options for those with dietary restrictions. Once slit, smear butter generously on both sides of the pav. This will give it a rich, buttery flavour and help it toast nicely. You can also sprinkle pav bhaji masala on the pav for an extra kick of spice.

Toast the Pav

Place the buttered pav on a skillet and cook until slightly crispy. This step adds a nice crunch to the pav and enhances the flavour. You can also toast the pav in an oven or toaster if you prefer.

Cut the Pav into Pieces

Once toasted, cut the pav into bite-sized pieces. A good guideline is to cut each pav bun into four pieces, yielding eight pieces per pav (four from the top half and four from the bottom). These pieces will be perfect for dipping into the fondue.

Store the Pav

If you're not serving the pav immediately, it's best to store it in an airtight container to keep it fresh. This will ensure that it doesn't dry out or become stale.

Serve the Pav with the Fondue

When you're ready to serve, simply place the toasted pav pieces around the fondue pot, or arrange them on a separate platter with skewers for dipping. The pav should be served warm, so if it has cooled down, you can always pop it back into the oven or toaster to reheat gently.

Preparing the pav for pav bhaji fondue is quite simple, but it's an essential component of this delicious Indian fusion dish. The pav provides the perfect vessel for scooping up the spicy, cheesy fondue, so it's important to get it just right!

Creating the Ultimate Cheesy Fondue: A Step-by-Step Guide

You may want to see also

How to make the fondue

How to Make Pav Bhaji Fondue

Ingredients:

Butter
Oil
Garlic paste/chopped garlic
Onions
Capsicum
Tomatoes
Pav bhaji masala
Chilli powder
Cheese (Amul processed cheese, mozzarella, or any other cheese that melts well)
Milk
Heavy cream/fresh cream
Salt
Red chilli powder (optional)
Red chilli paste (optional)
Fresh coriander leaves (optional)
Pav/dinner rolls/bread

Method:

Heat oil and butter in a deep non-stick pan.
Add the garlic paste and sauté for 30 seconds or until aromatic.
Add chopped onions and capsicum and sauté for 2 minutes.
Mix in the tomatoes and a little water. Cook on a medium flame for 2 minutes.
Mash the vegetables with a masher, stirring occasionally.
Add pav bhaji masala, chilli powder, cheese, milk, and salt to taste. Stir and mix well.
Cook on a medium flame for 1 minute.
Allow the mixture to cool, then blend in a mixer to a coarse paste.
Transfer the mixture back into the pan and add the fresh cream. Mix well.
Let it simmer on medium flame for 1 minute.
Transfer the mixture to a fondue pot and place it on the fondue stand with the burner ignited.
Serve immediately with pav/bread toasted in butter for dipping.

Tips:

You can make the fondue without a fondue pot by serving it warm straight out of the cooking pot or transferring it to a bake-safe glass or ceramic casserole and baking it for 20 minutes at 350 degrees Fahrenheit just before serving.
You can make this fondue dip up to 3 days in advance and store it in the fridge. However, note that the dip will thicken, so you will need to add some water or milk to adjust the consistency before serving.
You can also customise the recipe by adjusting the quantities of vegetables, spices, and cheese to suit your taste preferences.

Making Fondue Cheese: A Tricky Melting Challenge

You may want to see also

Best ways to serve pav bhaji fondue

Pav Bhaji Fondue is a unique Indian fusion dish that combines the classic flavours of creamy, cheesy, gooey fondue with the popular street food Pav Bhaji. Here are some of the best ways to serve this delicious and customizable dish:

Traditional Fondue Style

Fondue is traditionally served in a pot over a portable stove, ignited with a candle. Guests can dip pieces of bread or pav into the fondue using long-stemmed forks. This interactive and social way of dining is perfect for gatherings with family or friends.

With Toasted Bread or Pav

Toasted herb bread or pav, buttered and sprinkled with pav bhaji masala, is a classic accompaniment to pav bhaji fondue. Cut the bread or pav into bite-sized pieces to make it easy for dipping.

As a Party Appetizer

Pav Bhaji Fondue makes a great appetizer for parties, date nights, or special occasions. It is a crowd-pleasing dish that is sure to impress your guests. Serve it with a variety of dipping options such as potato chips, tortilla chips, carrots, papdi, and steamed cauliflower.

Straight from the Cooking Pot

If you don't have a fondue pot, don't worry! You can enjoy pav bhaji fondue straight from the cooking pot. Keep it warm on the stove and let your guests dip into the pot directly.

Baked in a Casserole

Another option for serving pav bhaji fondue without a fondue pot is to transfer it to a bake-safe glass or ceramic casserole dish and bake it at 350 degrees Fahrenheit for 20 minutes before serving. This will keep the fondue warm and gooey.

Customized to Taste

The beauty of pav bhaji fondue is that it can be customized to suit your taste preferences. If you like it spicy, add more chillies. Prefer more tomatoes? Throw some extra in! You can make it exactly the way you and your guests will enjoy it.

Slow Cooker Chocolate Fondue: A Decadent Dessert Experience

You may want to see also

Make fondue without a fondue pot

Making pav bhaji fondue without a fondue pot is easy. Here are some tips and tricks to achieve the perfect fondue consistency and temperature without one.

Firstly, you can simply serve the fondue straight from the cooking pot. This is the quickest and easiest method, but it may not keep the fondue warm for long. If you want to avoid having your fondue on the stove, you could transfer it to a bake-safe glass or ceramic casserole dish and bake it for 20 minutes at 350°F before serving.

If you want to keep your fondue warm for longer, you could try rigging up a trivet to stand your pan on, with a couple of tealights underneath. Alternatively, you could use a crockpot, a double boiler, or a thick-based pot on a very low flame. If you don't have a fondue set, you can use a good saucepan or a heavy, heat-safe ceramic dish. A double boiler setup can be achieved by setting a thick ceramic bowl over a pan or another bowl of boiling water.

If you want to avoid the hassle of keeping your fondue warm, you could try making individual servings of pav bhaji fondue in ramekins and popping them under the broiler for 4-5 minutes. This method creates a baked cheese dip rather than a true fondue, but it's a quick and easy way to enjoy melted cheese and bread without the need for any special equipment.

Heat butter in a pot.
Add cornstarch and whisk well.
Slowly add milk, then cream, whisking continuously. Cover the pot and check occasionally to see if it has come to a boil.
At the lowest heat, add grated cheese a little at a time until completely melted.
Add salt and bhaji, whisking constantly until combined. Taste the dip and add spices if needed.
Blend for a smooth fondue dip.
Serve immediately, either straight from the pot or transferred to a fondue pot.

So, there you have it! You don't need any fancy equipment to make delicious pav bhaji fondue. With a few simple tips and tricks, you can enjoy this tasty treat anytime.

Cheese Fondue for Four: How Much Cheese is Needed?

You may want to see also

Make ahead-of-time tips

Making pav bhaji fondue ahead of time is a great way to save time and effort, especially if you're planning to serve it at a party or get-together. Here are some tips to help you prepare this delicious dish in advance:

Prepare the Ingredients:

Before you start cooking, it's a good idea to gather and prepare all the ingredients. Chop the vegetables, such as onions, capsicum, and tomatoes, and keep them in airtight containers. If you're using garlic, you can make a garlic paste or puree it beforehand. Having everything ready will make the cooking process smoother and faster.

Cook the Bhaji:

The bhaji is the star of this recipe, and you can prepare it entirely in advance. Cook the vegetables with spices, following your preferred recipe, and once it's ready, let it cool down. Store the cooked bhaji in an airtight container in the refrigerator until you're ready to make the fondue. You can make the bhaji a day or two in advance to save time on the day of your event.

Prepare the Bread:

The bread or pav is an essential component of pav bhaji fondue. You can toast or butter the pav ahead of time and store it in an airtight container. If you want to add a special touch, sprinkle some pav bhaji masala on the pav before toasting. Toasted pav will stay fresh and crispy for a day or two, so you can prepare this a day in advance as well.

Make the Fondue:

You can make the fondue a few hours before serving. Heat butter in a pot, add cornstarch and whisk. Then, slowly add milk and cream, whisking continuously to avoid lumps. Once it comes to a boil, add the cheese gradually, stirring until it's completely melted. Finally, add the cooked bhaji and adjust the seasoning to your taste. Let the fondue cool down, and then store it in the refrigerator until you're ready to serve.

Reheating and Serving:

Take the fondue out of the refrigerator about 30 minutes before serving to bring it to room temperature. Transfer the fondue to your fondue pot and heat it on the lowest setting. Stir continuously while heating to ensure even heating and to avoid lumps. Once the fondue is hot and melted, it's ready to serve. Serve it with the toasted pav or bread for a delicious and unique appetizer.