If you are looking for a delicious authentic pav bhaji recipe then refer to my pav bhaji recipe here.You can increase or decrease the recipe as needed.
Important tips to consider.
Start with super spicy and tangy bhaji as the flavor will balance when you add other ingredients.
If bhaji isn’t spicy to start with, you can add spices while making the fondue. Cornstarch or white corn flour is critical for this recipe to stabilize the milk.
This is done to avoid the milk to split after adding the bhaji.
Heavy cream adds richness as well as helps to keep the milk from curdling.
The fondue will thicken up considerably as it cools.
If you are making it ahead of time then you can adjust the consistency of the fondue by adding little water.
Possible substitutes
I have to use Amul, Indian processed cheese.
You can use any good melting cheese in this recipe.
Make sure you don’t use the pre-grated one. Grate it fresh from a block.
Use fluffy buns or pav.
Best way to serve pav Bhaji Fondue.
Toasted masala pav is enough but you can enjoy scooping it with Potato chips, tortilla chips, carrots, papdi, and steamed cauliflower.
Make Fondue without a fondue pot.
You can enjoy it warm straight out of the cooking pot.
Or transfer it into an appropriate bake-safe glass or ceramic casserole and bake it for 20 minutes at 350 deg F just before serving.
If metal skewers are unavailable, use wooden skewers or picks.
Make ahead-of-time tips.
Yes, you can make this fondue dip up to 3 days ahead of time.
Make it, cool it, and store it in the fridge.
Note that the dip will thicken considerably, so you will have to rehydrate by adding some water or milk to get a thick pourable consistency.
Storing Leftovers.
Leftover fondue can be stored in the fridge for up to 3 days.
I do not reccommend freezing it.
You can toss your favorite pasta to use up the sauce.