A Creative Twist: Pav Bhaji Fondue

Pav bhaji fondue is an Indian fusion dish that combines the classic flavours of creamy, cheesy, gooey fondue with the flavours of Mumbai's favourite street food, pav bhaji. It is a unique and addictive dish that can be served as an appetizer or a fun date night meal. The dish is made by cooking a mashed mixture of vegetables with cheese, milk, cream and pav bhaji masala, and is served hot with buttered pav or dinner rolls for dipping. It is a customisable dish that can be made to suit one's palate, with options to add more tomatoes, onions, chillies or spices.

How to make 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. This easy-to-make recipe is perfect for parties, date nights, or any special occasion. Here's how you can make it at home:

Ingredients:

• Cauliflower, grated (1 small)
• Green capsicum, finely chopped (1 medium)
• Potatoes, boiled, peeled, and mashed (2 medium)
• Mozzarella cheese, grated (1 cup)
• Processed cheese, grated (1/2 cup)
• Butter (2 tablespoons)
• Onion, finely chopped (2 medium)
• Ginger-garlic paste (1 tablespoon)
• Tomatoes, finely chopped (2 medium)
• Red chilli powder (1 1/2 teaspoons)
• Pav bhaji masala (1 1/2 teaspoons)
• Red chilli paste (1/2 tablespoon)
• Fresh coriander leaves, chopped (1 tablespoon)
• Pav buns, cut into bite-sized pieces (8)
• Oil
• Salt to taste

Instructions:

• Heat butter and oil in a non-stick pan. Add onions and sauté until translucent.
• Add ginger-garlic paste and sauté for 1 minute.
• Add tomatoes and salt, mix well, and cook until the tomatoes are soft and pulpy.
• Add chilli powder and pav bhaji masala, mix well, and cook for 1 minute.
• Add red chilli paste and a little water, mix well, and cook until the oil separates.
• Add cauliflower, green peas, and capsicum, mix well, and cook for 1 minute.
• Add mashed potatoes, mix well, and cook for 1 minute.
• Add salt and coriander leaves, mix well, and cook for 1 minute.
• Add the remaining pav bhaji masala and mix well.
• Add 1 cup of water, mix, and cook for 5 minutes.
• Switch off the heat and mash the mixture with a hand blender. Adjust the consistency by adding water as needed.
• Heat another non-stick pan. Strain the prepared mixture into it and heat.
• Add mozzarella cheese and processed cheese, and mix until the cheese melts.
• Transfer the cheese bhaji to a fondue pot.
• Top with butter and garnish with coriander leaves.
• Serve immediately with the pav pieces for dipping.

Tips:

• You can use leftover Pav Bhaji or make a fresh batch.
• For the cheese, use any variety that melts well. Grate it fresh from a block instead of using pre-grated cheese.
• You can adjust the spice level according to your taste by adding more or less chilli powder and pav bhaji masala.
• If you don't have a fondue pot, you can serve the fondue straight out of the cooking pot or transfer it to a bake-safe glass or ceramic casserole and bake it before serving.

Ingredients for Pav Bhaji Fondue

Pav Bhaji Fondue is a fusion dish that combines the classic flavours of creamy, cheesy, gooey fondue with the popular Indian street food Pav Bhaji. The result is a spicy, cheesy, and unique dish that is perfect for entertaining guests or enjoying on a cold winter night. Here is a list of ingredients you will need to create this mouthwatering fusion of two unique dishes:

For the Fondue:

• Butter: Used for cooking the vegetables and adding flavour. You can substitute coconut oil if preferred.
• Oil: Used for cooking the vegetables, heat a small amount with butter in a non-stick pan.
• Vegetables: The vegetables used can vary but typically include onions, garlic, capsicum/bell peppers, and tomatoes. Chop or puree these to your desired consistency.
• Spices: Pav Bhaji Masala is a key spice blend used to flavour the dish. You may also add red chilli powder, red chilli paste, ginger-garlic paste, and salt to taste.
• Liquid: Milk and/or cream are added for a creamy texture. Milk can be regular, skim, or coconut milk. Water is also added in small amounts as needed.
• Cheese: Grated melting cheese is a must for any fondue! You can use Indian cheese like Amul processed cheese, or any other variety that melts well. Avoid pre-grated cheese and grate it fresh.
• Cornstarch: Also known as white cornflour, this ingredient is critical for stabilising the milk and preventing it from curdling when mixed with the tomato-based bhaji.

For the Bread:

• Pav/Dinner Rolls/Bread: These are used for dipping into the fondue. You can use herb bread, dinner rolls, or any bread of your choice. For a gluten-free option, choose non-wheat bread.
• Butter: Butter is used to toast and butter the bread for dipping. You can also sprinkle pav bhaji masala on the bread for extra flavour.

Optional Ingredients:

• Cauliflower: Grated cauliflower is used in some recipes for Pav Bhaji Fondue, adding a unique flavour and texture.
• Green Peas: These add a pop of colour and extra nutrition to the dish.
• Mozzarella Cheese: In addition to the melting cheese, some recipes call for grated mozzarella for extra cheesiness.
• Coriander/Cilantro: Fresh coriander leaves are used for garnishing the fondue, adding a touch of freshness.

Best way 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. It is a crowd-pleasing appetizer that can be served at parties, date nights, or special occasions. Here are some tips on how to best serve this delicious dish:

Preparing the Pav:

Slit the pav buns and smear butter on both sides. You can also sprinkle pav bhaji masala on top if desired. Cook the pav on a skillet until slightly crisp. Cut each pav bun into 4 pieces, yielding 8 pieces per pav. Keep them in an airtight container until ready to serve.

Preparing the Fondue:

The fondue can be made in a fondue pot or directly on a stovetop. Heat butter in a pot, add cornstarch, and whisk well. Slowly add milk while whisking continuously, then add cream. Whisk until lump-free and cover the pot. Occasionally check if the mixture has come to a boil. At the lowest heat, add grated cheese little by little until completely melted. Add salt and the prepared bhaji. Whisk constantly on low heat until combined. Taste the fondue and adjust the spices if needed. Switch off the flame and blend until smooth.

Serving:

Pav Bhaji Fondue is best served hot. If using a fondue pot, transfer the fondue into the pot and set it to the warm setting. Place the toasted pav pieces around the fondue pot for dipping. You can also serve the fondue straight from the cooking pot or transfer it to a bake-safe glass or ceramic casserole and bake it for 20 minutes at 350 degrees Fahrenheit before serving.

In addition to pav, you can also enjoy scooping the fondue with potato chips, tortilla chips, carrots, papdi, or steamed cauliflower.

Make Fondue without a fondue pot

How to Make Pav Bhaji Fondue Without a Fondue Pot

Pav bhaji fondue is a unique Indian fusion dish that combines the classic flavours of creamy, cheesy, gooey fondue with Mumbai's famous street food, pav bhaji. This easy recipe creates a fantastic fusion and a smart makeover of the well-loved street food. The mashed mixture of vegetables is cooked with cheese, milk, cream, and pav bhaji masala, and is typically served hot with buttered pav/dinner rolls.

Ingredients:

The ingredient list for pav bhaji fondue is simple and customizable to your taste preferences. Here are the key ingredients:

• Pav Bhaji: You can use leftover pav bhaji or make a fresh batch. The key ingredients for pav bhaji include vegetables like garlic, onions, capsicum, and tomatoes, as well as pav bhaji masala, chilli powder, and salt.
• Milk: 2% or whole milk works well.
• Cheese: Use a melting cheese like Indian Amul processed cheese or any other cheese that melts well. Grate the cheese fresh from a block instead of using pre-grated cheese.
• Heavy Cream: Adds richness to the fondue and helps prevent the milk from curdling.
• Cornstarch: Also known as white cornflour, this ingredient is critical for stabilizing the milk and preventing it from curdling later on.
• Spices: You can add salt, red chilli powder, and pav bhaji masala to taste.

Instructions:

• Prepare the pav by slitting it, spreading butter on both sides, and sprinkling pav bhaji masala if desired. Cook it on a skillet until slightly crisp. Cut the pav bun into 4 pieces, with each pav yielding 8 pieces (4 for the top and 4 for the bottom). Keep them in an airtight container until ready to serve.
• For the fondue, heat butter in a pot and add the cornstarch, whisking well for 20 seconds. Slowly add the milk while whisking continuously, followed by the cream. Whisk until lump-free and cover the pot, checking occasionally to see if it has come to a boil.
• At the lowest heat, add the cheese gradually until it is completely melted. Then, add the salt and pav bhaji, whisking constantly on low heat until combined.
• Taste the fondue and adjust the spices if needed. Add red chilli powder and pav bhaji masala if the spice level seems low. Cook for an additional minute, stirring well.
• Turn off the flame and use an immersion blender for a silky smooth fondue dip.
• Enjoy the fondue straight out of the cooking pot if you don't have a fondue pot. Alternatively, transfer it to a bake-safe glass or ceramic casserole and bake it for 20 minutes at 350 degrees Fahrenheit just before serving.
• If you don't have metal skewers, you can use wooden skewers or picks for dipping.

Make-Ahead Tips:

Pav bhaji fondue can be made up to 3 days in advance. Simply make the fondue, cool it, and store it in the fridge. The dip will thicken as it cools, so rehydrate it by adding some water or milk to achieve a thick, pourable consistency before serving.

Serving Suggestions:

Pav bhaji fondue is best served hot. You can serve it with toasted masala pav, or get creative and use potato chips, tortilla chips, carrots, papdi, or steamed cauliflower for dipping.

Make ahead-of-time tips

Pav Bhaji Fondue 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. It is a crowd-pleasing dish perfect for parties, date nights, or special occasions. Here are some tips to make this delicious fondue ahead of time:

Make-Ahead Tips:

• Pav Bhaji Fondue can be made up to 3 days in advance. Prepare the fondue as per the recipe, allow it to cool, and store it in an airtight container in the refrigerator.
• Note that the fondue will thicken as it cools, so when you're ready to serve, reheat it gently and adjust the consistency by adding a small amount of water or milk. Stir well to achieve a thick, pourable consistency.
• If you're making the Pav bread from scratch, it can also be prepared ahead of time. Slit the Pav, butter both sides, and sprinkle with Pav Bhaji masala if desired. Toast the bread on a skillet until slightly crisp, then cut each Pav into eight pieces. Store the toasted bread in an airtight container until ready to serve.
• When you're ready to serve, simply reheat the fondue and transfer it to a fondue pot. Set the pot to the lowest heat setting to keep it warm. The fondue tastes best when served hot.
• 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 glass or ceramic casserole dish and bake it at 350 degrees Fahrenheit for 20 minutes before serving.
• To add a little extra flavour, sprinkle some fresh coriander on top of the fondue and serve it with a side of potato chips, tortilla chips, carrots, papdi, or steamed cauliflower for dipping.

Frequently asked questions