Vada Pav Fondue
Recipe type: Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 Tsp
  • Curry Leaves – 3 Tbsp
  • Whole coriander seeds 1 tsp
  • Garlic Cloves Peeled – 3
  • Ginger – 1 Inch
  • Green Chilies – 3
  • Turmeric – ¼ Tsp
  • Potatoes, Boiled, Peeled & Mashed – 2 Cups
  • Salt To Taste
  • Coriander Leaves, Chopped – 1 Tbsp
  • To make fondue sauce :
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp Besan atta/gram flour
  • 2 Green chillies
  • 1 tbsp chopped Spring onion
  • 1 cup milk
  • 1 cup grated mix cheese (mozzrella and processed cheese)
  • fresh coriander leaves
  • Salt to taste
  1. Heat 2 Tbsp oil in a wide pan over medium flame.
  2. Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.
  3. Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
  4. Add turmeric powder and saute for another minute.
  5. Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.
  6. Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
  7. Remove from heat and let the potato mixture cool completely.
  8. To make Fondue sauce :
  9. In a pan put 1 tbsp oil and 1 tbsp butter.
  10. Next add 1 tbsp Besan atta/gram flour.
  11. Bhuno it on slow flame so there is no colour change.
  12. Bhuno it till nice aroma comes out from besan.
  13. Add Green chill and 1 tbsp chopped Spring onions.
  14. Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
  15. Add chopped fresh coriander leaves.
  16. Next add 1 cup grated mix cheese (mozzrella and processed cheese)
  17. Season it with Salt.
  18. Cheesy Fondue sauce is ready. Garnish with garlic chutney.
  19. To assemble Vada pav fondue :
  20. Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some garlic chutney over it.
  21. Make vertical and horizontal cuts and from each pav make 6 pieces.
  22. Saute all pieces in butter (this is optional, I haven't)
  23. Dunk masala pav pieces into hot cheesy Fondue and enjoy.
  24. Notes :
  25. Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt.
  26. Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.
  27. If the fondue becomes too thick, stir in a little more milk to adjust the consistency
Recipe by Yummy Tales Of Tummy at