How to make Vada Pav Fondue - SK Khazana -

Serve the popular street food vada pav in an elegant fashion – with fondue and see how your guests enjoy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Turmeric powder (हल्दी का पावडर)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Vada Pav Fondue - SK Khazana checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Double Egg Chicken Roll Noodle Wrap Pesto Sandwich with Grilled Vegetables Stuffed Squid Rings

Vada Pav Fondue - SK Khazana

Vada Pav Fondue - SK Khazana Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vada Pav Fondue - SK Khazana Recipe

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 teaspoons

  • Garlic chopped 4-5

  • Onion finely chopped 1

  • Green chillies chopped 2-3

  • Gruyere cheese 1/4 cup

  • Emmenthaler cheese 1/4 cup

  • Red chilli-garlic chutney dried to garnish

  • Vada pavs mini to serve


Step 1

Take gram flour in a bowl, add turmeric powder, salt and sufficient water and whisk till you get a smooth and thin batter.

Step 2

Heat oil in a non-stick wok, add garlic and sauté for 1 minute. Add onion, mix and sauté till translucent.

Step 3

Add green chillies, mix well and saute for 1-2 minutes. Add the gram flour batter and cook whisking continuously, till the mixture thickens.

Step 4

Add ½ cup water and whisk well. Cook for 1 minute and switch the heat off. Blend the mixture with an electric hand blender.

Step 5

Strain the mixture into another non-stick pan, add gruyere cheese and emmental cheese, mix well and cook till both the cheese melt.

Step 6

Transfer into a fondue bowl, garnish with dry red chilli and garlic chutney and serve hot with mini vada pavs.

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MasterChef Sanjeev Kapoor

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 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.