Pav Bhaji Fondue

It’s really exciting to see all the transformations in the Mumbai restaurant scene in the last year and half that I have been back. New restaurants have been mushrooming all over and several of them are winning over the hearts of food aficionados with their innovative and modern take on traditional Indian and Western food. They have impressed both critics and their clientele by their unique play on flavours and textures, as well as remarkable plating techniques. The restaurants that succeed the most do all this without losing the authenticity of classic flavors.

I don’t typically opt to eat at a pure vegetarian restaurant, but Spice Klub’s menu and critical acclaim had me extremely intrigued. I ventured there a few weeks ago and was truly impressed with their novel interpretations and unique presentations of classic Mumbai street food. The most outstanding dish of my meal there was the Pav Bhaji Fondue. The quintessential flavours of a Mumbai’s favourite street food – Pav Bhaji, are perfectly married with the creamy, gooey goodness of a bubbling cheese fondue.

Dishes like these tantalize my taste buds and inspire me to get more creative in the kitchen. I had to make it my mission to learn how to cook this dish at home. After a few experiments, I was able to recreate a delicious and (slightly) healthier Pav Bhaji Fondue. This recipe eliminates potatoes, but retains all the other key elements of the Bhaji. The milk and cheese add a luscious texture and create a mouthwatering fusion of two favorite dishes.

So go ahead and treat yourself with this scrumptious East meets West showstopper!

Pav Bhaji Fondue:
Recipe adapted from the Chef In You: Pav Bhaji Fondue
Time: 15 minutes
Yield: 2 servings

Ingredients:
½ tablespoon vegetable or canola oil
1 tablespoon butter (See note)
1 tablespoon garlic, minced
½ cup red onion, diced
1/3 cup green bell pepper, diced
1 cup tomatoes, diced
Salt to taste
1 ½ teaspoons Kashmiri Chili powder
2 tablespoons Pav Bhaji masala (Recommended: Badshaah brand)
2 tablespoons water
¼ cup whole milk (at room temperature)
½ tablespoon all purpose flour
½ cup processed cheese, grated
Italian or French Baguette or Pav, diced and toasted (Note)
Garnishings:
2 tablespoons red onion, diced
1 tablespoon cilantro, minced

Notes:

• Pav Bhaji is a classic street food and the butter used in it is Amul – the taste of India. If you can use Amul butter you’ll be rewarded with the classic taste.
• You require a fondue pot that can also be used on the stove top.
• When cooking with milk, always make sure it is at room temperature. This reduces the chances of it splitting in the dish while cooking.
• I like French Bread as it holds up to the fondue better, but you can also use Pav – since it is Pav Bhaji Fondue. I just toast mine on a hot pan without any oil or butter, but you can toast yours in butter for the classic Pav Bhaji effect.

Method:

1. In a large non-stick skillet melt the oil and butter on medium heat. Add the garlic, onion, and bell pepper and cook stirring occasionally. Cook till the onion is translucent (do not let it brown).
2. Now add the tomatoes along with some salt and cook till the tomatoes are broken down. Add the chilli powder, Pav Bhaji masala and water and cook for 2 minutes till the spices are cooked.
3. Turn off the heat and allow this to cool. After cooling, puree the mixture to a smooth paste.
4. Place the fondue pot on the stovetop and transfer the onion-tomato puree to it. Stir in the milk and cook on low heat till it comes to a simmer. Keep stirring constantly to avoid scorching.
5. Toss the grated cheese with flour to coat it. Once the mixture is at a simmer stir in the cheese in batches and allow it to melt till you have a smoothish cheese fondue.
6. Remove from heat and place on the fondue stand with tea light or burner ignited. Top with the garnishings and serve immediately with the toasted bread for dipping.

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