Pav Bhaji Fondue

One of the reasons I visit India so frequently (besides visiting my family) is because I am so so in love with the food there! It’s such a beautiful country with the most delicious food!

I would bring home all the spices and make dishes the exact same way they make it in India, but you should know it still doesn’t taste the same. India just has it’s special touch. It’s my 2nd favourite place to be after Canada!

Pani Puri, Mumbai sandwiches, Paneer Bhurji are just a few of my favourites. Pav Bhaji is always a winner for me. Fresh Pav (dinner roll) with spicy Bhaji LOADED with butter and topped with cilantro, red onions and lime – I swear I could eat it everyday!

Pav Bhaji Fondue is a nice, lighter twist to the traditional Pav Bhaji, and it makes a great appetizer as well! Keep in mind it is heavy; if you are planning other appetizers too. It could be a fun date night dish as well, paired with a light dinner. 

It’s a great make ahead dish that you can pop in the fridge the day before, then warm in the fondue pot, add cheese and mix well. 

If you visit Mumbai or know anyone who is, ask them to bring back this one thing for you: M. Motilal Pav Bhaji Masala. It is a God-sent. Haha! I also use Pav Bhaji Masala in other dishes like Egg Bhurji, Masala Pav and Masala Dosa. Yes, I’m working on all those recipes for you guys.

I used the M. Motilal one the first time I made this, and the 2nd time I used Badshah Mumbai Pav Bhaji Masala – both tasted similar with bold flavours! 

You can use any brand fondue pot, but just make sure it’s on the lowest heat setting – it does splatter once it’s hot! I use the Cuisinart electric one and find it much easier to just plug in than worrying if I have enough lighter fluid for the night. 

Add more cheese and lime juice to your liking. Same goes with the spice. No one will judge if you top it off with a wee bit more butter as well!

This dish is a total hit every time I make it and family/friends always end up asking me how I made it. It’s very addictive as well. There have been times where we did not get past appetizers because it’s that filling!

So…here you have it. Make it at your next event and thank me later 🙂


• 1/2 cup red pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup green pepper, finely chopped
• 1 cup plum tomatoes, chopped
• 1/2 tsp puréed garlic 
• 1/2 tsp puréed ginger
• 1/4 tsp turmeric
• 1 tsp lime juice
• 2 tsp Badshah Mumbai Pav Bhaji Masala or M.Motilal Pav Bhaji Masala
• 1 cup shredded mozzarella cheese
• 2 tbsp Butter
• 1 tsp oil
• 1 tsp salt or to taste
• 1/4 cup cilantro
• 1 tbsp heavy cream
• 1 Italian bread loaf, chopped into 1/2 inch squares
• 2-3 tbsp melted butter (for the bread)

Buttered Bread:

1. Put all of the chopped bread in a sheet pan. Drizzle melted butter over the bread. Toss.

2. Heat in oven on 400 for about 10 minutes. Mix halfway through.

Pav Bhaji Fondue:

1. Heat oil and butter in a medium-sized pot on medium-low heat.

2. Add turmeric, onions and peppers.

3. Add salt and mix. Cook until translucent.

4. Add ginger and garlic and cook for another 2-3 minutes.

5. Add the tomatoes, Pav Bhaji masala, lime juice and a splash of water (about a tbsp).

6. Cover with a lid and let it cook on low heat for 5-7 minutes.

7. Mix well and add the heavy cream.

8. Taste for salt. Remember, cheese will be added before serving so take that into consideration when tasting for salt.

9. Add cilantro.

10. Using your immersion blender, blend the mixture until smooth. Alternatively, you can pour this into your blender.

11. At this point you can pop this mixture into the fridge and serve later or the day after.

12. Pour the mixture into your fondue pot. Heat on the lowest setting.

13. Once it’s hot, add in the cheese slowly while continuously mixing to avoid any lumps.

14. Serve with the buttered bread. Voila!

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