Pav Bhaji Fondue Recipe with detailed step by step video. Easy, Quick and Cheesy Mumbai Pav Bhaji Recipe is ready in under 15 minutes.
Here I have for you a twist to the popular streetfood Mumbai Pav Bhaji. This being one of my favorite dishes to eat when outside. One of the best Pav Bhaji’s I have had were on the streets of Mumbai and Nagpur! Butter soaked in Pav (errr Pav soaked in butter, well almost the same thing); spicy, tangy, buttery and hot bhaji. What’s not to like!
I never get the same taste at home because I just can’t put so much butter. Don’t get me wrong here, I can eat butter but can’t put a whole lot of it while I am cooking in my home and for my family. Less butter, results in a bit of a homely but still comforting food. We anyway love to have pav bhaji at home! This time around, I thought it’ll be really easy to just make a fondue which can be shared while we enjoy binge watching one of our favorite sitcoms on Netflix!
Pav Bhaji fondue is just outright delicious! It’s easy to make than the regular bhaji believe me and it’s such a pleasant change from the usual pav and bhaji which we eat at home or outside! Here’s a quick video and the most awaited recipe!
Pav Bhaji Fondue Recipe | Mumbai Pav Bhaji Recipe
Pav Bhaji Fondue is an easy, quick and cheesy makeover to the popular Mumbai pav bhaji which is ready in under 15 minutes.
- 2 tbsp Butter
- 1 tbsp Oil
- 2-3 Garlic cloves
- 1/4 cup Onion finely chopped
- 1/2 cup Mixed vegetable (Peas, Carrot, Beans) steamed
- Salt to taste
- 1 tbsp Pav Bhaji Masala
- 1 tsp Red chili paste (optional)
- 1/4 cup Potatoes boiled and mashed
- 1/2 cup Tomato puree
- 2 tbsp Cream (optional)
- Water as needed
- 1/2 cup Cheese processed or mozzarella
- Onion and coriander to sprinkle
Heat butter and oil in a pan, add garlic cloves. Fry for a minute.
Now add onion and fry until translucent.
Add mixed vegetables, salt, pav bhaji masala, red chili paste and saute for a few minutes.
Now add potatoes and mix well.
Add tomato puree and mix for another couple of minutes. Now, at this point you can chose to grind the bhaji in a mixer (pulse it one or two times) to make a coarse mixture and not too smooth.
Place the bhaji back into the pan and add water to thin the bhaji out a bit. Add cream and cheese and mix well until the cheese melts.
Serve in a fondue with toasted butter pav on the side or crackers.