I made India's most popular sandwich completely from scratch वडा पाव
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- Опубліковано 30 лип 2024
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#SandwichSeries - Season 2 - Episode 3 - Vada Pav
Welcome back to the third episode of the sandwich series! I am doing the highly requested vada pav. It is a street food staple in India that is carb heavy (who doesn't love carbs?) so it can fuel you throughout the day. It's packed with tons of different flavors coming from the three different chutneys all stuffed into a super soft butter roll. But before I make everything from scratch I head over to Desi Galli to get a behind the scenes look on the key ingredients that make this sandwich special.
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/sand...
00:00 - Intro
5:55 - Milk Buns
12:06 - Tamarind Chutney
13:03 - Green Chutney
14:35 - Dried Garlic Chutney
For more information on the Fiilex track lighting system, click this link.
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Check out all the detailed recipes from this video:
www.prohomecooks.com/post/san...
Watch season 1 of the sandwich series here.
ua-cam.com/users/playlist?list...
Follow me on instagram @lifebymikeg for behind the scenes action!
All Music Provided Royalty Free By Epidemic Sound - Навчання та стиль
You don't americanize the dishes like every American i have ever seen. That makes you great. You keep the dish as it is and i think it is the best compliment you can get while recreating a dish.
seriously dude
Cool racism
?????
@@chuggaa100 This is racism? Anyway fyi the sensible lot here in India don't encourage political correctness.
@@chuggaa100 It's not racism, it's more like a pride for your nationality. I get it, because of course when someone else recreates a foreign dish in a different style one would feel almost offended. The biggest honor you can give to a dish is to not change it, because that implies it's already perfect.
This guy just unintentionally reverse engineered Boodi. Genius!
haha I guess so
💞💞
@@ProHomeCooks The correct pronunciation is "boondi". It is a byproduct when you fry a lot of vadas. In Mumbai, you also get just the boondi (aka "choora"), instead of the vada. It is much crunchier (and of course, no potato taste in it!)
@@ProHomeCooks it's actually boondi and there's a sweet version of it which is brilliant !!!
But, wait a minute, where did the boondi or chura suddenly come from? She doesn't mention it. I'm guessing it's from Mark Weins' video?
"How many flavors I need in my food?"
Indians : "yes."
Lol, I feel like most tropical regions just say yes. My friend is native/latina and she made me an authentic "Pazole" Chicken, she used 31 ingredients! Boy, it was delicious.
@@cjlooklin1914 Basically, yes!
@@cjlooklin1914 31 ultimate fusion of flavour
Too many spices too much tastier
@@cjlooklin1914 Bada pav is only dish from on state of India. So Ur comment is not correct
"I need you to try pani puri."
This is true Indian spirit
@A B its called pani puri in mumbai. Also, we have it mainly with ragda filling although moong is also an option
@A B it's real name is fulki 😌
@@sashibalakushwaha2603 No..No...it's really called water balls.
Bhookh lag gayi
@A B puchka, pani puri, gol gappe, pani ke batashe all are different names of same thing
As an Indian and as a chef in training I'll tell only one thing , gather around like a bunch of Indian people just to pay your back !!!
You my friend not only have done a great job making these recipes but you have manged to successfully recreate the flavors from the streets of Mumbai in New York and with such precision and finesse that it is simply remarkable.
Considering the fact you've never visited this country and still are doing so well is inspiring.thank you for making this and the culture proud.peace out ;-)
I'm doing my best over here, hope one day I can make it to Mumbai to not only get the flavors but also the essence of the street food!
@@ProHomeCooks that'll be one of the best things mahn ! I pray this whole corona outbreak be gone soon so you can be here,Not only it's a cultural extra vaganza but you will have good time seeing food from all over India over there that has in way modernized and evolved.glad you took the time to reply.thanks
What a nice comment.
@@MrNeoedge thanks a lot mahn 😊
@@ProHomeCooks With the garlic chutney by leaving the peanut skins on, wouldn't that make it bitter? cheers Rob
I have to be honest, your attempt was better than the professional’s. The consistency, colour, build and overall appearance were just outright better.
couldnt have agreed more, his pav as right on the money, Pav to vada ratio perfect i could almost taste it, you bet it tasted better than the professional chef..
Sometimes when you mass cook food for a fast paced restaurant you lose some of the love that gose into the dish. She probably makes it a little different at home.
true. although it's not a bad thing at the part of the professional business running lady. she has to do it on a large scale and everyday
so she cannot be that generous with everything.
Even he would not do all this everyday.
Completely Agree +1
Time and cost are also a factor for professionals.
I showed this to my mother, she's proud of you
LOL
lol!
I admire you, you are a great inspiration for anyone who wants to learn different ways of cooking. You are a great husband, brother and dad.
Dude you did a freaking amazing job!! Great great work! \m/
horns up \m/
Much respect for your compulsive "from scratch" commitment. Most Indians would never ever have thought of baking their own pav, because baking bread is just not a thing in India. I'm sure you've inspired hundreds to try.
I mean, why bake it when it's available everywhere for like 3 rupees a piece. That's like getting a whole load of it for half a dollar.
I mean baking doesn't make sense back here, we don't even have huge ovens
@HighGrade A That's Exactly what my point is. It's available for cheap and quality is good even in local bakeries. So doesn't make sense to make it yourself.
You wrong! if you sated long enough out of Mumbai you have bake your own pav..
@@harryzma Great! I've stayed out of India quite a bit. Never baked my own, just used other breads. But I'm getting inspired to try.
One small detail: Most hawkers add a pinch of baking soda to the batter just before frying and beat it, which makes the batter froth. When vadas are fried with such batter, it forms a thicker but foamy cover, and the vada tastes a little milder. If we don't add the baking soda, the vada gets a thinner cover, but it has more intense taste. Both versions are popular in different regions.
Yes, I was about to say that. Exactly how I make vada except I add onions too, and baking powder of course. And right at the end, toast the pav in ghee. But otherwise a very yummy recipe.
that's the trick i was missing! Thanks :)
adding two spoons of hot oil to the batter and then beating it vigorously (like you would beat an egg) is a healthier option to the baking soda......also it makes the vada or bhajias soak in less oil, thereby making it more healthy..........
@@valogr5112 adding two spoons of hot oil to the batter and then beating it vigorously (like you would beat an egg) is a healthier option to the baking soda......also it makes the vada or bhajias soak in less oil, thereby making it more healthy..........
You had me when the buns came out from oven. This looks absolutely beautiful to look at . Keep making dishes from around the world.
When you realise that the curry leaves are more expensive than 20 vada pavs
Na it found free in indian market
Yes buy 20 rs coriander and vender give you some free carry leaves .
When you realise you have been scammed
@@berdenmayur I know, I am talking about the guy in the video who got scammed
@@berdenmayur 🤣🤣🤣🤣 bhai jugad apna apna
as a Indian ,I didn't expected a foreigner guy can make a vada pav with such a great attention to details. You did meticulously perfect job.
why ?? we indians can make international cuisines so what makes you think foreigners cant make indian dish ?
Atul Agrawal international cuisines are easier to make not much complications. But when it comes to our Indian cuisine there’s lot of things going in like chutneys chhonk masalas etc etc .
Indian food is like Japanese or Chinese food.. everyone tries to twist it in their tast or how they like it... But you can't get the real deal unless you grow up with the authentic versions or have did huge research and respect for the food and culture..
@@arcy_arts7378 I do agree. japanese and chinese food are some what similar. Most recipes have been developed in recent 100 years. Depending on ingredients and cooking vessels.
@Fire Heart They only sell pizza burger in India. If there are more variety in western food enlighten me. May be I am unaware of it. All I know is western food chain have only offered us unhealthy junk food heavily marketed covered in attractive package. Which I guess is the crux of obesity related problems in western countries. Let me know if I am wrong.
I really like how you don't do half assed like a lot of other UA-cam cooks do when making food from other cultures. But instead respect what it really is and create what you want to create at the same time.
You bought curry leaves for $3 !!! You'll get a whole curry leaves tree for that much money here in India
Certainly..... we pluck it from neighbors tree.....
i fucking know right lmao
@muslim Christians ka baap hindu damn your name is racist
@@rev8053 if someone try to told him to respect other religions and not to be racist I m 100% sure that he will call him Mulle ki aulad xdrr
Yeah... I hav the whole tree
I've tried cooking Indian food, the recipes usually requires alot of ingredients and spices and makes it difficult to get it right. For me its easier just go to an Indain restaurants. The food is also waaay more authentic tasting:)
Small tips that could change the game:
Add salt and red chilli to your batter. Also if u add a tbsp of hot oil to the batter the vada will come out fluffier
Salt your green and garlic chutneys.
If onions are too strong for you u can use shallots but add them to the final assembling bcoz it completely changes the taste.
Red chilli powder to the batter?
Traditionally it's not made with red chilli powder in the batter.
@@Hello00856 it's made sO at my home and I love it. I believe it's a preference but it tastes good.
@@Hello00856 It's made so at my home too. I believe in Maharashtra at least there's definitely a bit of chilli powder in the powder.
@@wishmasterash I m Maharashtrian myself and traditional recipe doesn't include chilli powder in the batter.its a matter of preference but at Khopoli where apparently origin of Vada pav, they don't add anything in the batter except salt and soda.
Yeah exactly i was also thinking about that
You might want to check out "dabeli"
Another pav based Indian sandwich
Fucking love it omg
Dabeli! I'm drooling.
Kutchi Dabeli over vadapav anyday.
What's a dabeli ?
@@AbnormalyAvrg think of it as a sweet and sour version of masala pav with peanuts and pomegranate
PRO TIP: use dates along with tamarind into the chutney! You’ll love it!
ProTip NORTH AMERICA, if you can't find Tamarind or tamarind paste, which are often commonly available in Latin American markets, I have used pureed prunes and a bit of lemon juice in a pinch. This was years ago when Tamarind pods were much harder to find.
Edit: took OP's name off comment
@@ssachinu that's why it says "NORTH AMERICA" in big letters at the beginning of the comment. I was just adding to your good idea, recalling when it was hard to find Tamarind in my area.
I second that. Use more of dates and less of jaggery/sugar to add the sweetness to tamarind chutney.
I'm super impressed with the amount of hard work you put into every single one of your videos. I've been following you for several years now and you've come a long way. Really proud of you. :)
You missed the fried chilli which goes along vada pav. The hotness from chilli adds extra flavor :P
It's more dried out in salt than fried though
@@anmolt3840051 it's fried green chilli
It’s fried green chilli
@@anmolt3840051 it's deep fried and seasoned with salt.
ahhhhhhh xD yes hari mirchis !!!
Lost it when you did the "oooh yeah" after the Tamarind chutney segment. 😂
Ghost
Ghost
He knows his the real macho man 💣😎
Almost every cook proclaims indian food to be difficult to cook. But thank you for being brave to venture through the spices and make amazing indian food on ur channel. Im indian but i follow ur recipes on indian food as its easily comprehensible and u dont make me feel intimidated by the spices which other cooks do.
You took all the efforts to make it! This looks amazing. It really shows how much patience you have.
You can try a variation of tamerind chutney, that is with tamerind and dates. Just replace brown suger with dates. You can grind it together for smooth texture, dates thicken the chutney and bring more natural sweet flavour.
glad to see this series thriving
Wow, for the first time I have seen a non Indian person cook an Indian food with so much authenticity. Every single step is just so accurate. Great job man. Really loved the video
At 18:40, you just discovered "boondie" right there by accident, my dear friend !!!😅😅😅 👌👌👌
Congrats for 💯 likes btw. 😜
@@nannz.7266 It's just internet karma dude, it's like I start congratulating you for waking up every morning.
I used to live in Bay Area and miss these dishes. I now live in an area where most of these ingredients aren’t available but would like to try a version.The spices are amazing in Indian cuisine. These recipes are amazing.
Him making that bun thing was totally magical.
I just hated it when he wasted one in chutney 😅
He actually nailed the bun making 🔥
Your #SandwichSeries is one of THE best things on UA-cam. Ever.
Wow the amount of effort you've put in is astounding. This is an eye opener even for Mumbaikars because ppl don't make the pavs and chatnis at home they simply get it from the street shop. How you made sure the pavs were sticking to each other....that's just sheer brilliance! 👏🏼
My God,this is just brilliant.
Most of us Indians are used to seeing readymade packed pavs in India but making pavs from the scratch and every other ingredient is just absolutely mind blowing.
I just subscribed.
Hats off man, this channel is amazing.
2:38 ok I really friggin love that she mixed Indian and Montreal cuisine for that stunning poutine 👌
Thank you! It is our signature dish!
I live in Montreal।I never seen fusion poutine i am planning to open street food restaurant in Montreal and she gave me one more idea
I'm sure there's already an eatery in Las Vegas selling Ne-vada Pav.
Lol🤣
Lol😁🤣
They sell virginity too 'virgin' ia !
Sorry that got too dark
LOL Good One!
Makes me want to open up a chain just for that name😂
I'm 20 yrs old and like every other mumbai youngster I'm a hugeee vada pav lover. I've made vada pav at home around 25-30 times. If u don't mind I'll give u some tips...
1) after ginger garlic paste u also need to add finely chopped green chillies
2) adding salt in potatoes stuffing is important
3) once the potatoes are done let it cool down and don't forget to add some lemon juice as it adds alot of flavour to it. And lastly if u have coriander available u can add it or skip it
Remaining everything was correct. And I appreciate how you also made the pav too
We Indians are simple people
We see India we click on the videos
Must be a foreigner in Indian video.
That's not the case there are many countries have different kind of recipes. It's okay to see our food being plated in foreign countries abd and they love it as well it's a matter of food celebration.please don't take it negatively.
It's a fun to watch that. We also love to eat foreign recipes and lots of foreigner love to watch those reactions. That's okay 👌 there all countries are United in terms of food in this divided warmongering work politics. 🐱🐱
When I see in some Vlogging videos eating Indian packeted chapaties roti with out mentioning Indian tag on headline it's a fact that Indian food are really popular in Africa continents. There re many African who breaks their fast with Indian staple food like samosha, roti vagi and many more, it is happened due to our people live in those countries and adopt those food in their culture. It's good that we influence many countries by movie and vegan food. There are clever guys who mention india to get viewed their channels. It's king of okay. It's our power of democracy and power of billions of people .
@@satyajitsautya2107 pewdipie abused this info.
I am simple man. I see vada pav, I subscribe.
U know what I like about westerns cooks is there precision, attention to detail n exact techniques that they employ that is so much easier for a viewer to grasp while watching n learning. As an Indian myself n loving to cook, even I had never realised these methods that u showed to thicken the chutney, to make the pavs n the heavenly dry garlic chutney. It seems as Indians we don't really put that much effort into exactness n precision, we reply more on our feelings n tasting and thus fail to replicate something exactly. As Asians we r blessed with certain skills that help us sail.
What you just said about "western cooks" only apply to the best like this guy. Most western cooks are absolutely shitty.
Btw, Vada Pav is a street dish. Ofcourse you won't see it made like a 5-star chef. That's like eating schezwan noodles on the street and saying people don't put enough effort. Eat it at right places, this guy learned it from Indians so obviously someone did put effort into "exactness and precision".
Sarthak Pattanaik Das I agree. Try asking recipe for anything from anyone answer would be: " just put some this, some that, some of those....😁😁
tu khandani chutiya hai lagta hai
@@etheriongaming517 very well answered my man ,I am sure these people have never explored larger parts of country yet they speak like they know everything there is to know
@@kalpitapokia b.s. bro the thing is they are a bit taken back by your queries as in for them it is not so different or unique they just try to be humble , and moreover if you are expecting a dedicated scripted answer from a street food vendor in India then you have a better luck in finding god
PS: the 'sev' you made in this video is called 'boondi' and is commonly used in raitas and pani puri and other street food.
omg so thats why ur videos look so good (in terms if lighting), the lights are not really harsh on ur face or just so white. so aesthetically pleasing
5:08 those ingredients really look fresh! And for that entire effort of making Vada Pav from scratch you really deserves my like!!
This is really great! I am so glad they are highlighting the Indian foods other than the usual curries. Great Work.
I have been watching your channel for awhile, I love it!
But this is my faviourite video you have ever done.
THANKYOUUUUUUUUUUUUUUU, this is my absolute favourite sandwich. I have travelled through India two times and fell in love with Vada Pav.
I will follow this recipe to the letter, I cant wait to have this taste again. Keep up the great content
bravo man u understand indian cuisine so well....we just luv u.. plz dont stop..SHOUT OUT TO U MAN!
I love how you do all the research by actually visiting the places. That makes you different. I tried your croissant recipe btw... They were delicious!
2:52 the sandwich that she mentions here is actually called the dabeli with is a sweet version of the vada pav. It's a sandwich that is stuff with a potato mash that is mixed with some Indian spices and dry fruits also you can find some sandwiches with pomegranate for a little more sweetness.
Wow looks pretty delicious! Two things I'd like to say is, you didn't toast your bun and not toasting the bun is authentic vada pav and the other thing is in the chickpea flour batter (Besan) we add salt, turmeric, chilli powder. That's why your vada didn't get the color it should have. Apart from that it was just PERFECT! 👏
On point
You are inspiring. I've turned from cooking for 11 years but watching you makes me want to go back. I wish I had my own kitchen kitted out like yours and then I can learn to cook as much as I want. Expand on skills and just have a ton of fun doing it.
The Dual Speciality store where you got your spices is one of my favorite shops in all of new york city. They have everything
Man you seriously nailed it, it looks just perfect and tbh that pav looked so beautiful soft and crispy. 👏🏼👏🏼
Dude, i was sold by the time pavs came out of the oven, great job👌🏻
This is the first video of yours that ive seen and im already a huge fan! Every component you made was amazingly mouth watering and you made it look so effortless. You should come to Mumbai and try the vada pav here!
Good stuff dude, im an american indian who's learning classic indian recepies from an american dude on youtube. Thanks for the video! keep them coming!
Loved the Authentic pav .. will try the pav recipe for sure.. really hard to find authentic pav outside India (you can use hamburger bun instead). Crispy besan bits are called Chura when it is served with vadapav. Awesome work!
Interesting fact Pav is actually derived from Portugués word Paõ meaning bread. Portuguese had a colony in India and due to centuries of interaction between Portuguese and India we have adopted many words and culture from the Portuguese.
Every time I hear Vata Pav, I think Vatapá, an African derived dish that is now Afro-Bradilian and sold (accompanting acarajé) everywhere in Salvador.
and vice versa theirs things from food that were adopted from indian gastronomy to portugal.
Definitely looks amazing... And absolutely authentic... What you missed out was the fried whole chillies smothered with some salt to go as side with the vada pav
Kickin' ass videos dude. It just makes me feel like sticking around these videos whenever I take breaks. You are a real inspiration for many home cooks.
Actually the pav bread should not be wholly cut into two pieces. We just have to cut it half between!
Yes thats only mistake.
Wow this video is so elevated ! Love the google map insert ! Absolutely love the sandwich series . I get so excited with this series that I binge watch it like a series on netflix !
He's so sincere and really talented
This was soo legit! I am blown away! Thank you for bringing true Indian food to people
I eat Vada Pav regularly and never have I loved the Pav . But when you took out the Pav from the oven , I was mesmerised beyond compare .
STATUS : PERFECTION HAS BEEN ACHIEVED
"yes i shall attempt this myself, going home to make my artisanal bread from scratch" lol he did it like he was presenting it at the palace de versaille lol passion is priceless
I am that person who freaks out and call it quits when the dough turns out sticky. To see you persevere and turn it into those amazing fluffy pavs was a game changer! Thanks so much 🔥
You are amazing... Everything from scratch.... And the ingredients and methods were authentic...
Love the way you take up and appreciate Indian food and the Cuisine as a whole.
I’m a photographer that shoots many a Indian Classical concerts. One of the many perks is that I’m often invited to after performance parties with amazing food. A few times I was given a lunchbox that included a sandwich with green chutney (mint )and cranberry (jam?). Not complex, but extremely tasty.
Anyway, thanks for covering Desi (Indian) food. I was a late convert but after getting used to the heat, I find it’s a favorite. The complexity of the spices that slowly reveal themselves in a dish is unparalleled elsewhere.
Mitch Gurowitz help
i am sure it would be Tamarind not cranberry....good to see u like it thw
Sports Stories -well, I have her recipe and the first ingredient is fresh cranberries, I think I’m correct. Btw, I know what Tamarind is, I can tell you all the variations of it they sell (with or without dates etc.) Please be more certain before schooling someone next time. Best regards!
@@MitchGurowitz lol cranberry is a rare fruit in India.....its not grown locally anywhere.....so statistically speaking everyone will go with tamarind chutney if they are Indian (of course i am not saying it can't be used) and please dot be so sensitive to any constructive suggestions....and being Indian myself and well versed with Indian cooking i have actually earned much-deserved authority in this matter just FYI
Sports Stories my apologies, I’m having a day filled with bad news.
I’ve never payed for curry leaves in my whole life !
Whenever I pay for curry leaves I feel am going to get poor as I paid for it.
You really take your time making these videos ...it’s amazing and well appreciated ‼️
I love the lengths you go to make sure that everything is authentic and perfect. I love your videos bro!
Tip: Just the vada (without the paav) is also a popular snack, and it is called "batata vada".
You have great tips thank you
Also aloo bonda
batata is Gujarati for potato, so it will only be used by those speakers not Hindi or other languages. Mostly I hear people just call it 'vada' with out a reference to potatoes when eaten without the bread.
@@blaser80 batata is a Marathi word and the gujratis pronounce it differently.simply calling it vada creates a whole new level of ambiguity cause there are numerous vadas on the streets.so contextually calling it *batata vada* is appropriate.
Vada Pav was made when a hawker decided to combine a pav and a vada with some chutneys.
The first zoom looked like they were in a run down part of India, turns out it's New York
You've been to India then?
@@krushna4181 I don't think he meant that in a condescending way, at least he points out the US can be bad too, far better than most goras I've ment who are so stuck up their own asses the idea of India being as nice as much of it is is just a joke to them. But then, perception lags behind reality- and films like Slumdog Millionaire just make things worse
@@rishabhsinha4765 Nothing wrong in asking if he has been to India.
@Fire Heart What're you talking about?
Yea in a neighborhood that would cost thousands to rent or millions to buy lol
This was so cool to watch! Definitely made me hungry lol I want to try your version
wow...can't believe how you made it in such a authentic way! way to go!
The "Mumbai bun" as she called it, is what we call pav (pronounced as paouv with ignoring most of the v). But tbh it's basically a soft roll.
more Indian food please
To be honest... your technique and recipes are much more authentic than most of the youtube channels (Including indian channels as well) that makes indian cuisine food. Kudos! Great Stuff!
Thank you for all the great recipes, concepts and inspiration! Keep up the great content! About to start my sandwich making now!
3:32 Did I hear a crack sound, when she said fluffy bun 🧐
My man is in NYC and making his own Paav, how many of us curry peeps even have an acquaintance who can do that ?!
Edit:Typo
but pav is very hard to make🤔
Curry leaves there are for 3 dollars here I can have nearly 20 vada pavs for that kinda money. I'd prefer eating out rather than cooking.
@@boyfromthemountains I had the NJ Masala's Vada Paav in indian street and I'd rather have IRCTC one
@@boyfromthemountains iss a cooking channel sis! not an eating out channel
Love it! Two questions on storage I see in background: 1) where do you buy glass jars with wooden lid & metal seal? 2) Where do you buy those plastic containers to store/pour chutney?
Amazing one of my bombay favorite . You did a great assembly from scratch. 👏👏
Well done, sir! I am inspired to make this at home although for all my life I have eaten this exclusively at restaurants.
Update: I made this yesterday. Quarantine craving. Make fast food at home because you can't eat out. Although, it took me all day to make everything from scratch like you did so it wasn't fast or easy. But it was delicious!
Damnnn! You got it just right! 👌 Except - you missed one thing! The chillies man!! Fried chillies, sliced and salted! 🤤
I love that you made everything from scratch :D I cook Vada Pav whenever I miss my hometown Mumbai, and I can guarantee you that squeezing half a lime into your potato filling makes the spices really shine through!
It's so good how he stuck to how Indians make these components, no tweaked processes...and what he made looks delicious 😋😋
You Nailed it!! So easy to follow. I came to your channel to correct my sourdough and found this recipe. One question - what can you substitute Chickpea flour with if you are allergic to chickpea? Corn doesn’t work as well IMHO
Try cassava flour. I'm allergic to chickpea as well.
"randomly came across my favourite Indian store in the city"
Epic video nonetheless.
I thought this funny too
This is just like the Indian cooking channels I watch. The difference is that you're speaking in English instead of Hindi, and it's a much more professional video, with the lights and all.
Great job, man.
I wasn't expecting it to be so good. You did a fabulous job!! 👍
I'm in my bed, in India, at midnight, craving a vada paav now! Awesome video! 😊
Haha yes! Me too
Devaki Purohit I’m in bed too ordering mint to make these for dinner tomorrow.
That looks delicious! I love tamarind chutney. Definitely looking forward to making this. 💚
Absolutely true to the original Indian way of making it. Loved the honesty with which you stuck to the original ingredients and recipe.. simply delicious. 😋😋
So yummy. As everyone is saying that you cooked in a typical traditional way makes it awesome, keep posting tasty recipes 🙏😋
My school has Mango tree and tamarind tree and during seasons, (my friends and I) We would climb the trees or do all sorts of tricks to get the fruit from it .. We threw stones🤣🤣 (Classic ) , will bring Stationery Cutter/blade and bring salt and chilli powder mix from home and once we get our Raw mango and also the tamarind , dip it the masala and savour the treat ... Yummmm #Nostalgia .. My school had loads of Mango trees and Jack fruit trees and also one Apricot tree and one Jamun tree (Indian Blueberry) .. Yumm yumm ..
Man that looks delicious!! Keep the great content up!! P.S.: I would like to add that older the Tamarind, the better the flavor. Its similar to Ginger. In India, Tamarind is primarily used in the South with vegetarian dishes (which is 80-90% of our meals) and the minimum age of the used Tamarind is atleast 1 year. So if you want a deeper flavor (tangy and umami), get some Tamarind and keep it for a year or two! You will love it!!
Well done you did a great pal, good attention to detail. I am definitely trying the recipe👍🏾😊
I'm so happy I found your channel! You are the best out there !
Level 3 chef Frank who has been a professional chef for 30 plus years would've grown his own wheat, potatoes and chickpeas...
😂
I must say my family owns a vada pav resturant since last 45 years started by my grandfather we serve tradational vada pav i must say you. Vada pav was better than the one you tasted in that desi galli it was near to close to tradational vada pav kudos to you just add some baking soda on vada batter so the batter doesn't vada reddish and to crisp and will become fluffy and add some mustard seed also In the masala of potatoes
wow me clapping on my bed when he got a compliment from the chef !! thank you for bringin us the real food perspective !
Love from 🇮🇳. Great to see that indian food make happy faces .