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Indian Fusion / Street Food

Pav Bhaji Fondue

By Chef Neha Deepak Shah : Food Technologist & Chef

Good cooking truly begins before the first ingredient hits the pan — and Chef Neha Deepak Shah knows this better than anyone! As a food technologist and chef, she swears by the right prep, clean wrapping, and smart storage as the real secrets to a great kitchen. This indulgent Pav Bhaji Fondue is her fun, cheesy twist on a beloved Indian classic — rich, buttery bhaji loaded with gooey processed cheese, served hot in a fondue pot with perfectly toasted pav. It’s the kind of dish that’s equal parts comfort and wow-factor! Chef Neha relies on Homefoil for all her kitchen prep — from wrapping and storing to keeping things hygienic and mess-free — making every cook session faster, cleaner, and smarter.

Prep Time

15 minutes

SERVES

2

Cuisine

Indian Fusion / Street Food

Ingredients

For the Pav Bhaji Fondue:
• 2 tbsp butter
• 2 small onions, chopped
• 4–5 cloves of garlic, chopped
• 2 green chillies, chopped
• 1 tsp ginger, grated and chopped
• ¼ of a medium capsicum, chopped
• 1 tbsp Kashmiri red chilli powder
• ½ tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander seed powder
• 3 large tomatoes, chopped
• 1½ tbsp pav bhaji masala
• 2 medium potatoes, boiled, cooled and mashed
• ¼ cup green peas, blanched
• 1 tbsp Kashmiri red chilli paste
• ½ cup processed cheese, grated
• Fresh coriander leaves, chopped
• Salt, to taste
For Garnish & Serving:
• Toasted pav
• Lime wedges
• Chopped onions
• Green chillies
• Butter
• Grated cheese

Method

1. Heat butter in a pan. Add chopped onions, garlic, ginger, and green chillies with a little salt. Sauté on medium heat for 5–7 minutes until the onions turn soft and translucent.
2. Add the chopped capsicum and cook for a minute. Then add Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander seed powder. Mix well and cook for 2 minutes.
3. Add in the chopped tomatoes and pav bhaji masala. Stir everything together and cook for 1–2 minutes.
4. Cover the pan and let it all cook together for another 5–7 minutes until the tomatoes break down beautifully.
5. Add the mashed potatoes and blanched green peas. Mix well, mashing everything together with a potato masher.
6. Stir in the Kashmiri red chilli paste, mash the bhaji thoroughly, and add a splash of water to adjust the consistency. Cover and cook for a few more minutes.
7. Finally, add the grated processed cheese and chopped coriander leaves. Mix well and take off the flame.
8. Pour into a fondue pot, top with extra grated cheese, and serve hot alongside toasted pav, chopped onions, lime wedges, and chillies. Dig in!