Pao bhaji fondue | Chef Ananya Banerjee

This week i am going to share an easy and tasty recipe tweaking our very own favorite street food, Pao Phaji, using a combination of veggies, cheese, and milk to give you that extra texture of a cheese fondue while its original pao bhaji taste. With the perfect blend of crunch, tang and flavour, Pao Bhaji Fondue is a go to dish. It will tantalize your taste buds and inspire you to get more creative in the kitchen. So, go ahead and treat yourself with this lip-smacking wonder of the two worlds coming together with this fusion cooking!

Ingredients:
1 cup onion, diced
1 tablespoon garlic, minced
1 tsp geen chilli minced
½ cup green bell pepper, diced
1 cup tomatoes, diced
1 ½ teaspoons Kashmiri Chili powder
2 tablespoons Pav Bhaji masala
2 tablespoons water
¼ cup whole milk
1 potato boiled and mashed fine.
½ cup processed cheese, grated
2 tsp oil
2 tablespoon butter
Few Pavs diced and toasted (Note)Garnishings:2 tablespoons red onion, diced1 tablespoon cilantro, minced

Method:
In a pan, melt the oil and butter on medium heat. Add the garlic, onion, and bell pepper till the onion is translucent
Add the tomatoes and cook till the tomatoes are broken down. Add the mashed potato, chilli powder, Pav Bhaji masala and water and cook for 2 minutes till the spices are cooked.
Puree the mixture to a smooth paste.
Place the mixture in a pan on heat and transfer the onion-tomato puree to it. Stir in the milk and cook on low heat till it comes to a simmer. Keep stirring constantly to avoid scorching.
Toss the grated cheese with flour to coat it. Once the mixture is at a simmer stir in the cheese in batches and allow it to melt till you have a smooth cheese fondue.
Place the mixture in a fondue pot with a stand with tea light.
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