We all love Pav Bhaji!!! Don’t we? This fondue dip recipe is a unique way to enjoy the flavor of Bhaji in a new avatar. I like to make it with leftover bhaji. You can make a small batch of bhaji just to make this cheese fondue. In this post, I am showing you how to make this spicy cheesy fondue at home in the simplest way.
The ingredient list.
The ingredient list is super simple. You just need 5 simple ingredients to make this desi fondue. It is made without using any alcohol. Bhaji – The star of this recipe is “Pav Bhaji”. You can either use leftover ones or make a small batch. But duh!!!! who makes a small batch:) Milk -2% or whole milk works well here. Cheese – I have used Indian cheese i.e Amul processed cheese. You can use any cheese that melts well. Heavy Cream – For richness to the fondue as well as to avoid milk splitting after adding the tomato-based bhaji. Cornstarch – Also known as white cornflour. It is a critical ingredient that I have used to stabilize the milk to prevent it from curdling later on. Spices – Salt is all you need in this recipe. If your bhaji isn’t super spicy then you will have to add 1-2 teaspoons of red chili powder as well as pav bhaji masala to get maximum flavor.
How to make Pav Bhaji Fondue?
For preparing the pav.
Slit the pav and smear some butter on both sides, sprinkle pav bhaji masala if desired, and cook it on the skillet until little crisp. Cut the pav bun into 4 pieces with scissors. Each pav should yield 8 pieces. (4 for the top and 4 for the bottom slice.) Keep in an airtight container until use.
For making the fondue.
Reasons to make it on a stove-top.
If it were a simple cheese fondue, I make it directly in my fondue pot. As I have to stabilize the milk with cornstarch o that the fondue doesn’t split after adding bhaji, I opted to cook it in a pot on the gas. It makes it easier to make a big batch and then refill the fondue pot as needed.
Make Fondue without a fondue pot.
You can enjoy it warm straight out of the cooking pot. Or transfer it into an appropriate bake-safe glass or ceramic casserole and bake it for 20 minutes at 350 deg F just before serving. If metal skewers are unavailable, use wooden skewers or picks.
Make ahead-of-time tips.
Yes, you can make this fondue dip up to 3 days ahead of time. Make it, cool it, and store it in the fridge. Note that the dip will thicken considerably, so you will have to rehydrate by adding some water or milk to get a thick pourable consistency.
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