How to make Pav Bhaji Fondue -
Cheese added to hot ground pav bhaji is the Indian version of fondue which you can serve with pieces of brun pav.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Green peas (हरे मटर)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Pav Bhaji Fondue checkout Pudinewale Pichke Gobhi Ke Pakode, Vegetable Tempura, Gobhi Angar, Gobhi ke Pakode . You can also find more Snacks and Starters recipes like Chiko Roll Indian Flavoured Anna Potatoes Arbi Seekh Kabab Dosa - SK Khazana
Pav Bhaji Fondue Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pav Bhaji Fondue Recipe
Cauliflower grated 1 small
Green peas ½ cup
Green capsicum finely chopped 1 medium
Potatoes boiled, peeled and mashed 2 medium
Mozzarella cheese grated 1 cup
Processed cheese grated ½ cup
Butter 2 tablespo For topping
Oil 1 tablespoon
Onion finely chopped 2 medium
Ginger-garlic paste 1 tablespoon
Tomatoes finely chopped 2 medium
Red chilli powder 1½ teaspoons
Pav bhaji masala 2 tablespoons
Red chilli paste ½ tablespoon
Salt to taste
Fresh coriander leaves chopped 1 tablespo for garnishing
Pav brun, cut into bite sized pieces 8
Method
Step 1
Heat butter and oil in a non-stick pan. Add onions and sauté till translucent.
Step 2
Add ginger-garlic paste, mix and sauté for 1minute. Add tomatoes and salt, mix well and cook till the tomatoes turn soft and pulpy.
Step 3
Add chilli powder and pav bhaji masala, mix well, cover and cook for 1minute. Add red chilli paste and little water, mix well, cover and cook till oil separates.
Step 4
Add cauliflower, green peas and capsicum, mix well and cook for 1minute. Add potato, mix well and cook for 1 minute.
Step 5
Add salt and coriander leaves, mix well and cook for 1minute. Add remaining pav bhaji masala and mix well. Add 1 cup water, mix and cook for 5 minutes.
Step 6
Switch off heat and mash with a hand blender. Add water as required, to adjust consistency.
Step 7
Heat another non-stick pan. Strain the prepared mixture into it and heat. Add mozzarella cheese and processed cheese and mix till the cheese melts.
Step 8
Transfer the prepared cheese bhaji in the fondue pot, top with butter, garnish with coriander leaves and serve immediately with the pav pieces.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
