Mumbai Pav Bhaji Fondue

Pav bhaji  is one of the most popular street food in Mumbai.  Pav is a kind of a bread and bhaji means spicy curry of mix vegetables. Buttered and slightly roasted pav is served as an accompaniment with bhaji. Indian version of fondue is no more new but I tried for the first time and it turned out quite good. So I thought to share my recipe. To get smooth texture of fondue, I added some cheese and extra green capsicum to lift the flavor. Pav bhaji fondue can be served as an appetizer or on its own as a snack.

Here, first I will give recipe for fondue since recipe of bhaji is not new to many. Later,I will  also provide simplified recipe of bhaji for my beginner friends.20161225_142605

Recipe For Fondue

Serving: For 4

Cooking time:  15 minutes

Serve in:  Fondue pot on a portable stove with candle


  1. Cooked bhaji – 1 1/2 cup or as per the size of fondue pot
  2. Cheese – 1 tablespoon grated
  3. Capsicum – 1 tablespoon finely chopped
  4. Fresh coriander – 1 teaspoon for garnishing ( optional )
  5. Butter – 2 tablespoons
  6. Pav – 4 cut into small squares easy to lift by fork


1.  Apply butter randomly on either side of the pav pieces. Toast them in preheated oven till slightly crisp.

2. Hand blend bhaji with cheese and capsicum to get slightly smooth texture.

3. Heat it and add a teaspoon of butter. Mix well and transfer it in to the warm fondue pot. Pav bhaji fondue is ready to be served.

While serving, arrange toasted crispy bread pieces around the pot of sizzling bhaji. Put dollop of butter and fresh coriander on bhaji. Finally, light the candle and serve with forks.

Recipe for Pav Bhaji:

Serving : For 4

Cooking time: 40 minutes

Cook in: Large wok or any flat pan


  1. Boiled potatoes – 2 cups, finely chopped
  2. Boiled mix vegetables – 2 cups, finely chopped and boiled – cauliflower, peas, carrot and french beans (as per choice)
  3. Green Capsicum – 2 tablespoons, finely chopped
  4. Onion – 1 cup, grated or grind
  5. Tomatoes – 4 cups, pureed
  6. Oil – 2 tablespoons
  7. Butter – 1 tablespoons
  8. Pav bhaji masala – 1 tablespoon
  9. Red chilly powder – 2 teaspoons
  10. Lime juice – 1 teaspoon
  11. Salt to taste.
  12. Hand full of fresh coriander and finely chopped onion to garnish
  13. Pav – As per requirement


  1. Heat oil in a pan. Add onion paste and fry till it is translucent. Add tomato puree. Cook on slow heat for 10 minutes till it is partially dry.
  2. Add spices, capsicum, salt along with pav bhaji masala. Sprinkle water and fry for another 5 minutes.
  3. Add chopped boil potatoes, mix vegetables and capsicum. Sprinkle some water.With the help of potato masher, mash the veggies directly in the pan.
  4.  Let the bhaji simmer on slow heat for another 10 minutes.Add water according to the consistency of bhaji, it should not be thick nor thin. It should look like mashed red curry of vegetables. Adjust spices and and add lime juice.
  5. Lastly, add butter and coriander.
  6. To serve pav – slit pav from center. Apply butter on both side and roast on tava or girdle till slightly crisp.

Serve bhaji hot with dollop of butter, garnish with coriander and finely chopped onion along with roasted pav.

Tips & Tricks:

  • Don’t cook capsicum completely, slightly crunchy tastes good
  • If using frozen chopped veggies then mash them slightly after boiling
  • We can also add ginger & chilly paste or grind them directly with onion
  • Use of garlic will inhance flavor
  • Traditional Bhaji is cooked in butter and it taste so good. But, I prefer to add butter in the last
  • Pav bhaji masala is easily available in the stores.
  • In absence of pav bhaji masala use amchur powder (dry mango powder) and garam masala  (powder of mix of hot spices).
  • With fondue, I served toasties along with crisp pav as seen in the picture
  • Bhaji can also be cooked and stored for few days in advance.
  • Bhaji can also be used as dip with any slightly hard shell bread.







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