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Vada pav fondue recipe

Vada pav Fondue recipe is fusion of two classic recipes where mini pavs/burger buns are stuffed with spicy potato & is served with cheesy sauce.
Course Appetizer
Cuisine Fusion, Indian fusion
Keyword how to make vada pav fondue, recipe to make vada pav fondue, vada pav fondue
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Lata Lala

Ingredients

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 3 tbsp Curry Leaves
  • 1 tsp Whole coriander seeds
  • 3 Garlic Cloves Peeled
  • 1 inch Ginger
  • 3 Green Chilies
  • 1/4 tsp Turmeric powder
  • 2 cups Potatoes Boiled, Peeled & Mashed
  • To Taste Salt
  • 1 tbsp Coriander Leaves Chopped

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 cheese mozzrella and processed cheese
  • Handful coriander leaves
  • To taste Salt

Instructions

  • First we will make Vada masala.
  • For that heat 2 Tbsp oil in a wide pan over medium flame.
  • 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.
  • Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
  • Add turmeric powder and saute for another minute.
  • Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.
  • Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
  • Remove from heat and let the potato mixture cool completely.

To make fondue sauce :

  • In a pan put 1 tbsp oil and 1 tbsp butter.
  • Next add 1 tbsp Besan atta/gram flour.
  • Bhuno it on slow flame so there is no colour change.
  • Bhuno it till nice aroma comes out from besan.
  • Add Green chill and 1 tbsp chopped Spring onions.
  • Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
  • Add chopped fresh coriander leaves.
  • Next add 1 cup grated mix cheese (mozzrella and processed cheese)
  • Season it with Salt.
  • Cheesy Fondue sauce is ready. Garnish with garlic chutney.

To assemble Vada pav fondue

  • Slice open a soft and fluffy pav. Fill in Vada masala inside it.
  • Sprinkle some garlic chutney over it.
  • Make vertical and horizontal cuts and from each pav make 6 pieces.
  • Saute all pieces in butter (this is optional, I haven't)
  • Dunk masala pav pieces into hot cheesy Fondue and enjoy.

Notes

Cheese doesn’t need high heat to melt, so keep the temperature low under a fondue sauce.
If the fondue becomes too thick, stir in a little more milk to adjust the consistency.