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.