Being from Mumbai where the Vada Pav originated and which is also a very economical choice of snack or even meals sometimes you literally have created a cultural phenomenon in your kitchen. You are now a honorary mumbaikar Andy and I hope others also share the same sentiment,love your food and I hope you keep prospering..
Question for a Mumbaikar: i visited Mumbai about 10 years ago and had potato cake deep fried, served in a white bread roll with a green chilli on top but it was presented to me as "aloo tiki" - have i totally misremembered this name or is this something else entirely? I remember it was probably the most delicious thing I ate whilst there though...
@@schnozz87yes Aloo tikki is completely different snack and Wada-Paav is different. Wada pav is originated in Mumbai and Aloo tikki in northern India. Both has distinctive taste.
@@schnozz87 if it was mashed potato in a yellow batter deep fried,that was a Vada that was placed in the white bread that's called paav. Aloo tikka is a little different,it's flattened and deep fried with some spices and eaten with sweet and spicy chutneys with some Sev or as it is. Vada pav is more of a Mumbai snack and although we do get Aloo tikka here in Mumbai,it's more of a staple in North India especially Delhi.
A couple of additional things 1. Bloom the turmeric powder in the oil, the colour should brighten up and you don't risk having any raw spice taste 2. The amount of garlic in proportion to the crispy bits could be increased - gives the chutney a lot more umami - additionally we tend to add roasted peanuts in equal proportion and instead of the chilli powder you could toast a couple of dried red chillies and add them to the blender - the raw spice could otherwise be difficult to cut through. 3. The fried green chilli is usually coated in salt (like castor sugar on a donut) - helps to cut through the spice 4. The mustard in the 'vada' is usually black instead of yellow - that with the curry leaves is quintessential to a lot of Indian cooking (mostly southern states)
The only non-Indian TH-cam channel that I can say is 100 % Authentic about the recipes. And the sincere approach of him makes it even more admirable. Love from India❤
Andy, you've nailed the vada pav. And I'm not just saying this because you've made a dish from my city, but you are one of the best international chefs out there who really understands the culture behind every global dish before giving it a go. Keep up the great work and keep inspiring us to cook new things from around the world!
Genuine Kiwi bloke - complete with occasionally swallowing his vowels. Can make it hard to catch what he's saying sometimes if you're not tuned to the accent - exactly like my Kiwi cousins.
The range of foods from India is astonishing to me. I always have to remind myself how many different cultures/regions, and therefore, cuisines come from India. This looks delicious. Thank you, Andy.
Yup This is a quintessential western Indian dish made predominantly w/ ingredients brought by the Portuguese, - pav & potatoes, but spiced to perfection by the locals. Hence why the complete name of the vada(ball) is "BATATA VADA" taken straight from Portuguese language
@@kushagraNit is fake history distorted by British that potato is brought by Portuguese, Just like English word brother,mother,daughter,trigonometry is sanskrit word stolen by British even they looted the word loot 😂
@@lisamckay5058 Adding to this, one man called Ashok Vaidya opened his stall in the mill heartland of Mumbai in a railway station, this would've been great for an on-the-go snack for working people.
I had this for the 1st time about 4 months ago from an Indian take away at Southern cross station in Melbourne. I have to say it's one of the best things I've eaten in years. It reminded me of the 1st time I had masala dosai in the early 90s , it's amazing. I had mine just plain in a soft white bun and your taste buds will sing. Thanks for sharing Andy xx❤️
They say honey must never be added to hot water/be heated (which seems to have become the trend today). It acquires harmful properties. It must only be added to warm water -which leads to wonderful results. So, if u wish a hot cup of tea without sugar, maybe add use substitutes like Jaggery power (if available)- that's actually good for health in some ways.
@@Sai_Srutii Back in my day they said peanutbutter gives you cancer too dude I'm over it xD If it's so dangerous they should stop profitting off of it and pull it from the market. If it's fine then I got nothing to worry about.
I cannot quite figure out why your content is so amazingly good to watch. Its such an interesting mix of your no nonsense cooking style, going straight into making it, the joy you seem to bring into the process and the somehow extremely respectful way you treat each dish from other cultures. You are such an ambassador for our wonderful country Andy (as is your lovely team)
Coz he is a chef and chefs meetup with others chefs from different countries, indian food is popular everywhere and also they are taught cuisines around the world
@@LightLoveLaugh but still. Respect for Andy. He is well traveled, and fearless in his cooking. I know a couple chefs personally who rarely venture outside of their comfort zone (at least when cooking for others or professionally). Otherwise agree 99%, pro chefs get it done.
This Vada Pav looks delicious. Having grown up in Melbourne and eaten Chinese, Italian, Greek, French, Indian, Thai, Vietnamese, Mexican and Moroccan food I thought I was experienced with other nations foods but Andy you have literally cooked 100's of FABULOUS dishes that I have never even heard of let alone tasted. Thank you. The adventure continues.
The garlic chutney was innovative...the traditional version uses desiccated coconut, roasted peanuts and at times sesame. There's a Vada pav vendor in Mumbai who uses the crispy chickpea flour fried bits as topping to add texture. Loved your red garlic chutney version too 🙌🏼
Not from the part of India where its popular so it's kind of a novelty item for me. Last time I was in Mumbai, due to the influence of some crushed green leaves I ended up gobbling down ten of these in one go. No regrets it was wonderful 😂
To be honest, I don't think I have seen any other creator cook unique delicacies from around the world as you do Andy. Keep up the good work & looking forward to more delights ✌️✌️
It comes from kiwis and Aussies acknowledging and being aware that there are other counties. Americans couldn't even name the states in their own country lolol
Dont think I have seen anybody put such a genuine effort to make humble vadapav and keep it original and so well explained that everybody can take some elements out of it. kudos
First of all, I must say you cooked it pretty accurately. So the dry red chutney can be made of roasted ground peanuts with garlic and red chilli powder. Vada Pav stalls replace the groudnuts with the fried bits of flour as that is abundantly available. Some shops or in some homes the potatoes arent mashed so finely, small chunks are left here and there on purpose to give them a bit more firmness and better texture. The tamarind chutney is usually quite dilute, and try adding rock salt to it, it gives it a nice lift.
Andy continues to amaze me and all other viewers. The amount of care and dedication that goes into these videos and making sure every step is on point makes it all the more authentic and beautiful. I have watched other cooks on TH-cam that add their own twist to indian dishes, in order for shortcuts, but there is not good shortcut to a good recipe like this. Forever glad this man exists and that I am subscribed
What a authentic recipe Andy, i live in Mumbai and we often make this at home, but trust me even we don’t put this much of an effort. This was the purest form of Vada Pav you had made.
In the tamarind chutney, I like using date puree. Soak the dates for several hours starting in hot water and blend those in. It not only adds sweetness but also a bit of fruitiness to lift the overall flavour profile of the chutney.
Yes it enhances the flavour surely but I'm not sure about the garlic though that he used here. Garlic has a distinctive flavour which doesn't go well with Vada Pav to me.
Great recipe but just a few things: - Add caraway/ajwain seeds(crush it with your hanss) in the batter. Gives the batter an extra layer of flavour and is good for digestion and is usually put in most besan items like vadas and bhajjis. - For the aloo sabji, instead of directly adding the chilli, garlic and ginger, make a paste of it with a mortar and pestle(just like the spicy chutney). Also, we usually keep the curry leaves whole rather than cutting them. Learnt a lot of these small tips from my mom and grandma. Anyways great recipe as usual without losing any of the authenticity. Well done Andy!!
Andy I have to tell you, you have made one of the most accurate recipies of Vada Pav. Being a "Mumbaikar" ( someone who lives in Mumbai ), I approve of this recipe. It pisses me off when many chefs overcomplicate this very simple dish. Excellent job mate, love your videos. Cheers!
Awesome work Andy..... you really nailed the Vada Pav to perfection 👏👏👏 Just one small thing to add..... you should have a few bites of the fried chillies intermittently between the Vada Pav bites.....that would be the peak experience of the Vada Pav 😀😀
Made it look so simple! The taste is from perfect combination of prefect seasoning, amount of salt, green chili, garlic and ginger, the flavors of those “chatnies “ . Nicely done sir, it is been couple of years since I visited Mumbai. Looking at this makes my mouth water!
My brain thought I could smell this when you blended the potatoes with the aromatics. So good. In keeping with this theme, would you please consider making a pav bhaji at some point?
Good work ….. usually we use black mustard seeds with the potato seasoning and the sweet chutney is based on dates… and the dry red chutney is made with coarsely ground roasted peanuts …. The fried batter chips are used as crunchy bits when constructing the Wada pav….. usually spillovers of frying the wada😊
Vada paav is a whole meal for us and not just a slider or a side dish. It culturally connects everyone in the city, two of these is dinner for a middle class hardworking human and the richest of the rich walk down to the streets to taste an authentic vada paav. Vada paav is symbolic to the vibrant homely culture of my city, Mumbai. As long as this dish rules the city, no one will ever go to sleep with a hungry stomach ❤ kudos to the chef for such a delicious looking video, I could taste it through my screen 🫶
I've never really come across anything as well written as this to describe the emotion, that is Vada Pav. I'm from Delhi and living in Delhi again now, but I've spent a good 10 years in Mumbai. Eventhough I used to be more of a Samosa Pav kinda guy, Vada Pav is still the first thing that comes to mind when I think of Mumbai and is a must have for me on every Mumbai layover I have!
Agree with the fact that Vada pav is cultur in Mumbai but Vada Pav is NOT whole meal for us. As a marathi maanus myself, where this dish originated, lemme tell you all that vada pav is just our fast food that connects the city; but it is not whole meal unless you are rickshawalla!!
Indian food is mostly plant based. My American friends got surprised when they learned that meat is not a part of the regular diet in India. Even non-veg eaters consume very little meat.
This is the way. I had a question. What happened to the ordinary people of Mandalore after the seige? And where was Din Djarin in Clone wars? If Bo Kotan was sister of Dutchess Satine then what was her relationship with Pre Vizla? What happens to dark saber after Darth Maul takes it from Pre Vizla?
I make these often , the tadka for potato is oil turmeric garlic green chili and you can add mustard seeds and urad daal , this mixture can be added to boiled mashed potatoes ! I always cook my turmeric in oil and don’t just add it like salt
He is a perfectionist. Preparing all types of chutneys and just perfect vada pav needs lot of patience and research. Kudos to your hard work in keeping the authenticity of the dish 👏👏 This looks just perfect and so yummy 😋
I found that to learn a particular dish from other part of world,, is to not get get super focus on written recipe but to learn about people and lifestyle/ethics of that area and enjoy learning food,, thats how i master pasta, pizza, calzones, apple/blueberry pie, pastries, Japanese ramen type noodle’s, french sauces and soups etc.
I'm a North Indian and once in my career I went to work in Maharashtra (Pune). I am a fan of McChicken Burgers. To my surprise, I didn't find any McDonalds in Pune because there was a Vada Pav selling stall at every corner. Not only did I realize that how big the Vada Pav industry is in Maharashtra that giants like McDonalds couldn't beat, but Vada Pav itself is a big snack. The Chutneys and the chilly are cherry on the top. Too/Two good Vada Pav is a tummy filler, a snack you won't regret and that it is available easily and is everywhere. And if a chef like Andy cooks Vada Pav, its a treat! And its cheap only 20 bucks (one sixth of a USD)
@@nikhilct1 as a North Indian residing in Pune for the past couple of years but has visited Mumbai since childhood as I have family there.....I 100% agree with you....Controversial statement but I find Pune street food better than Mumbai, and vada pav is just delicious with a cup of strong puneri Chai in the lovely and breezy Pune monsoon
Hey Andy, I am no cook so am not gonna say anything about the recipe, but appreciate the amount of love and efforts (chutney making) you put in to the making of this vada pav and am sure it must be yummy.
Chef Andy is the only person on TH-cam who honestly studies about the dish and it's background and makes it precise....not a single error ,that's how we eat Vada pav here. Lots of love Chef
Very well presented. Some minor corrections since you want to make authentic mumbai vada pav. 1. Use black mustard seeds (fewer than what you added) and coriander seeds in mashed potatoes. 2. No garlic in tamarind chutney. Instead add little bit of coriander powder, cumin powder, grated ginger and pinch of dry mango powder. If you want to take that chutney to next level add pureed dates in it. The sweet / sour combo of dates/tamarind is the main flavor. 3. In the dry chutney you need to more garlic since that is the main flavor of this chutney.
Yummm! Indian food is absolutely delicious I love the array of spices and techniques used. Could you perhaps do a video of you making a range of Indian snacks for Diwali? We used to live in Papatoetoe which has a huge Indian community, Diwali was always such a lovely time eating all the different snacks and sweets. Favourite was pakora - would love to see you make it! He tino pai to mahi kare x
@Amelia B potato pakora is very easy . Peel potatoes and slice in thin round shape . For batter. Add chickpeas flour add salt , little turmeric, carom seeds mashed in your palm add it make a medium consistency batter with water . Then mix potato slices one by one and add in medium hot oil . It's ready hope you will like it.
The Vada Pav looks delicious! Please make a video on how you keep your kitchen so neat and tidy. I LOVE your kitchen. I struggle to keep my kitchen a 100% clean.
Hey Andy a couple of tips and tricks.if you want to make the vada more crispy you can add a couple of teaspoons of rice flour to the batter. Also toast the buns in butter it's makes world of a difference. Its like having a brioche bun kinda effect.. If there is left over batter just add some chilly powder, some rice flour and a pinch of asafoetida and you can make bajji.any veggies from sliced potato, onions, Cauliflower, halved hard boiled egg, halved jalapeño and raw banana that you get in a south Indian store coat them in the batter and deep fry them. Please done use any veggies that has the potential to get soggy or high water content veggies. You can have it with south Indian coconut chutney or tomato chutney or just the kara chutney..
Nothing wrong with suggestion it’s using the run off after making them. My family have done this for many years. It’s a brilliant way to add side dishes. Kids love them too.
Brings back childhood memories. Will definitely try making this recipe. Thank you for making a longer video. You should also try bhajia paav, an onion+potato fritter sandwich ( another mumbai classic after the vada/samosa paav) 😊
There are a lot of spices missing. Idk if i missed ot but i didn't see him put coriander powder and jira on anything. Its essential for the flavour also you're using besan its good to add some jira (cumin) for digestion.
I’m from Mumbai living in the US and I absolutely loved your video. The crunchy chutney was news for me and I am sure it tastes fabulous. The dry crunchy chutney that I am used to is with crushed toasted peanuts which is also delicious. Thank you for posting your video. Truly appreciated it.
Made me nostalgic! Nailed it Andy especially with crunchy chutney and fried chillies. Btw the batter - you can add rice flour (may be tablespoon not more) to make it fluffy/crunchy and also we add small (teaspoon) carrom seeds . And yes you need chopped raw onion inside that final product before you eat :). Mumbaikar goes berserk if they dont see onions in their vada paav :). 💯
Great recipe! Try adding a sprinkle of red chilli powder, turmeric powder and asafoetida to the besan flour for the batter. It gives it a nice, full and spicy flavour
Short answer YES! Nothing beats a Vada pav ❤❤❤❤❤❤ you can add asofoetida(hing) to the potato mix as well. I think the second chatni can be slightly runnier in consistency otherwise near perfect recipe! I think it's the best vegan dish in the world 😂
I know it is not just a snack for the Mumbaikars. It is a cultural phenomenon. But, come on. Don't go to "...nothing beats...." nonsense :). You have not experienced Calcutta (Kolkata) street food perhaps. A mutton or egg-mutton roll, or a mughlai paratha, or even a vegetable chop (the bengali chop, not the English chop). C'mon! And I have the greatest respect for the vada pao, and all other non-Bengali foods, absolutely. But land and wander in Kolkata, and be ready to be wowed. But wait, not for the vegetarians however. For vegetarians perhaps, north/west Indian snacks are perfect.
@@basu69 roll/ mughlai/ chops none is authentic Indian 😆😆. And mustard oil makes us nauseous. So Bengal food is not for us. But to enlighten you, we have all these recipes you mentioned on maharashtra streets too. Vadapav overtakes all. You need to get out of your well.
That looks brilliant, indian cuisine is truely amazing and incredibly broad and diverse. Would be a great starter to a vindaloo!! DAMN IT!! NOW I WANT A CURRY!!😂😂😂 Nice work mate.
Hey Andy, the Vada Pav looks pretty good. Next time while making the dry chatni (with chickpea batter fritters), try adding shallow fried garlic and small amount of sugar while grinding. It makes it even better. Also, try adding seedless dates, little red chilly powder, roasted cumin powder and black salt (kala namak) to tamarind chutney. Enjoy your vada pav :)
It's the first time I see a non Maharashtrian, a non-Indian paying so much attention to details, and preparing this Mumbai Iconic dish without unnecessary interpretation. Thanks for respecting the dish which carries a significant meaning, purpose and importance beyond being just a Fast Food. Thanks 🙏
There’s no better way to express when to control the heat… “the moment you feel it’s getting too hectic in there - adjust the heat” 😂😂. Well played Andy!
This looks amazing, and looks as close to authentic as you can get. The only nit to pick would be to have the "pav" be a soft bun of white flour and lightly toast it on a tava-- flat griddle-- with some butter. That fresh butter and warm bread to ensconce that vada in makes it even better.
Love Love Love this! Although not originally from Mumbai, but having lived there for 20+ years, I can say you have done absolute justice to the dish. I loved the short that you posted and I am really glad you also did this longer version. I no longer live in Mumbai, but I miss it everyday. Vada Pav is quintessentially Mumbai and you reminded me of my time there and also made my mouth water. Thank you so much Andy!
Just made it following your recipe and it’s delicious. Thank you for the tutorial! Loved the addition of fried chili - brings in a powerful touch of heat to the bite.
I don’t know about Vadapav becoming “sandwich of the year”, but if you keep continue making Indian foods with this perfection, you are sure going to become One of the best non-Indian chef of India.
Chef, you were amazing with the receipe. Watching you make it made me hungry. I am from Delhi and we have tried a minced chicken variation (instead of potatoes) of the vada pav. You should try that also.
Way to go Andy. You did more than justice to the iconic Mumbai Vada Pav IDK about if there is a difference of flavour but try next time with the black mustard seeds (as black ones are used in Vada Pav) - although I don't think so it's a big deal if the flavour profile of yellow mustard is the same as black mustard
very well done! Highly rec you flatten them a bit before you fry so they stay in the pav better :) tho! i usually skip the ginger and garlic in the tamarind chutney and increase them in the wada potato instead! try the variation someday!
That sounds delicious! If I drastically cut back on the heat, would it be as good. I love spicy but my tummy doesn't. 😕 And I gotta say, a phase you used was brilliant. When you were frying off, you said "if it gets a bit to hectic in there....". Perfect description.
Chilli amount is just to taste. Good Indian food is not about how hot it is but the spice layering and textures. Never worry about reducing the chilli to suit your tolerance.
I was born in Mumbai, I never liked vada-pav (or for that matter anything with two layers of bread roll with a filling in it) but I love your enthusiasm for making it! Awesome stuff Andy......
I love the way you took it. very good and I appreciate the way you narrate the subject. I need to add one more thing, pls put the bread in a steam bucket for a minute before finally assembling the food. You will find less dryness in the bread and hence elevated taste.
You can give the green chilies a vertical cut on the side before frying so they don't pop that much. Seeds are still going to pop but that won't be that much dangerous. Being an Indian its spot on, loved it.
Quite authentic. A few differences here in Pune. The potato mash does have some ginger. The dry chutney has peanuts. A handful of roasted/deep fried and cooled peanuts add to the nuttiness of the mix. Great recipe regardless
I like the videos you make and you are a great chef ❤ - Msg by my 7 year old daughter, she really loved your cooking... We watched it while having Vada Pav's @Andy Cooks
Andy one small suggestion u did everything right except some adjustment i can say in the dry chutney. in street style they dont peel the garlic they use with the skin so it gives very different flavor and not red chilli powder mostly and widely Kashmiri Chilli powder is used. these are just suggestions but the method urs is best :)
As a mumbaikar myaelf I can say you've come pretty close Andy. Good effort and its lovely to see renowned western chefs actually try some more authentic Indian food. Not just same old butter chicken, rogan josh and so on. Try getting into south indian food for some more amazing vegetarian options.
I pickle my chillies, fry them and mixed it into the vada/patty. It has a smoky and less spicy flavor and is spread out evenly to not require constantly adjusting bites to get a uniform taste. Also the batter has more turmeric and black salt.
Superb presentation! The recipe and the ingredients needed were described very clearly along with some helpful tips. Looking forward to trying this out, thank you!
with the chickpea flour scraps we add the garlic, chilli flakes and onion rings. This came about thanks to beer and a packet of onion rings on the counter next to the food processor and a why not moment, while thinking about onion bhajis would be good to. Since then it has evolved into puree'ing fresh onions and adding that to the chickpea batter, I do this when making onion bhaji's as well. Ahhh the power of beer, i am sure half the popular recipes in the world involved booze and the why the hell not moments. No doubt pissing many off we add allsorts of extras to the vada pav, it is really good for fridge clearing. We like to shape ours with like quarter pounder burgers and just use them as a straight replacement for beef burgers and mango chutney instead of the special burger sauce. Thanks for the recipe, good to see how it is ment to be done, Take care, God bless one and all.
Being from Mumbai where the Vada Pav originated and which is also a very economical choice of snack or even meals sometimes you literally have created a cultural phenomenon in your kitchen. You are now a honorary mumbaikar Andy and I hope others also share the same sentiment,love your food and I hope you keep prospering..
Question for a Mumbaikar: i visited Mumbai about 10 years ago and had potato cake deep fried, served in a white bread roll with a green chilli on top but it was presented to me as "aloo tiki" - have i totally misremembered this name or is this something else entirely? I remember it was probably the most delicious thing I ate whilst there though...
@@schnozz87yes Aloo tikki is completely different snack and Wada-Paav is different. Wada pav is originated in Mumbai and Aloo tikki in northern India. Both has distinctive taste.
@@schnozz87 if it was mashed potato in a yellow batter deep fried,that was a Vada that was placed in the white bread that's called paav. Aloo tikka is a little different,it's flattened and deep fried with some spices and eaten with sweet and spicy chutneys with some Sev or as it is. Vada pav is more of a Mumbai snack and although we do get Aloo tikka here in Mumbai,it's more of a staple in North India especially Delhi.
Me pan mumbaikar hau. Wada paw bagla bes lagte
Having spent 6 years in india (Pune) as a student. Vada Pav was always my go to evening meal ! I miss Mumbai
A couple of additional things
1. Bloom the turmeric powder in the oil, the colour should brighten up and you don't risk having any raw spice taste
2. The amount of garlic in proportion to the crispy bits could be increased - gives the chutney a lot more umami - additionally we tend to add roasted peanuts in equal proportion and instead of the chilli powder you could toast a couple of dried red chillies and add them to the blender - the raw spice could otherwise be difficult to cut through.
3. The fried green chilli is usually coated in salt (like castor sugar on a donut) - helps to cut through the spice
4. The mustard in the 'vada' is usually black instead of yellow - that with the curry leaves is quintessential to a lot of Indian cooking (mostly southern states)
Bhak
Yeah none of what your stuff was northern region of how we make a vada pav
@@prakashp2450the steps this person gave is how to make vada pav, which originates from Maharashtra. Sorry but idc how you make it in the north
The only non-Indian TH-cam channel that I can say is 100 %
Authentic about the recipes.
And the sincere approach of him makes it even more admirable.
Love from India❤
You have clearly not seen samseats
His biryani recipe far surpasses every Indian TH-camr’s recipe. Andy is legit.
@@someshwarrao8382 i mean he didnt use hing powder for the vada. which is the main thing. lmao i dont think this is 100% authentic
@dipansuprusty they put coconut chutney in vada pav? never heard of that lol
@@arakyNN ig it's true, maybe its hard to find there
Andy, you've nailed the vada pav. And I'm not just saying this because you've made a dish from my city, but you are one of the best international chefs out there who really understands the culture behind every global dish before giving it a go. Keep up the great work and keep inspiring us to cook new things from around the world!
Andy comes off as a really sincere & authentic guy. Love his no-nonsense but professional approach!
Exactly what I feel!
Genuine Kiwi bloke - complete with occasionally swallowing his vowels. Can make it hard to catch what he's saying sometimes if you're not tuned to the accent - exactly like my Kiwi cousins.
That’s because he is. Seems incredibly humble and everything you said already. I anxiously wait for his videos and love seeing what he does next
@@cv990a4 Kiwi?! I thought he was Aussie.
Recently came to know he is a kiwi, an Indian watching from Wellington. Kiwi’s are awesome people!
Finally the Humble Vada Pav is earning the respect it deserves❤
The range of foods from India is astonishing to me. I always have to remind myself how many different cultures/regions, and therefore, cuisines come from India. This looks delicious. Thank you, Andy.
India is like 2 Europes clubbed together as a country.
Yup
This is a quintessential western Indian dish made predominantly w/ ingredients brought by the Portuguese, - pav & potatoes, but spiced to perfection by the locals.
Hence why the complete name of the vada(ball) is "BATATA VADA" taken straight from Portuguese language
@@kushagraN fascinating! I love hearing the backstory on things. Thank you.
@@kushagraNit is fake history distorted by British that potato is brought by Portuguese,
Just like English word brother,mother,daughter,trigonometry is sanskrit word stolen by British even they looted the word loot 😂
@@lisamckay5058 Adding to this, one man called Ashok Vaidya opened his stall in the mill heartland of Mumbai in a railway station, this would've been great for an on-the-go snack for working people.
I had this for the 1st time about 4 months ago from an Indian take away at Southern cross station in Melbourne. I have to say it's one of the best things I've eaten in years. It reminded me of the 1st time I had masala dosai in the early 90s , it's amazing.
I had mine just plain in a soft white bun and your taste buds will sing.
Thanks for sharing Andy xx❤️
Very very authentic Andy. Kudos for capturing that so well. Add in a sweet cup of tea a noisy street and rain ... The full experience ❤
Sounds like a good time to me!
Rain and busy streets I've got enough in my country :') Will a cup of well honeyed-up chai suffice for the tea?
They say honey must never be added to hot water/be heated (which seems to have become the trend today). It acquires harmful properties. It must only be added to warm water -which leads to wonderful results. So, if u wish a hot cup of tea without sugar, maybe add use substitutes like Jaggery power (if available)- that's actually good for health in some ways.
@@Sai_Srutii Back in my day they said peanutbutter gives you cancer too dude I'm over it xD If it's so dangerous they should stop profitting off of it and pull it from the market. If it's fine then I got nothing to worry about.
@@andy_cooks try to use more coconut in that masala
I cannot quite figure out why your content is so amazingly good to watch. Its such an interesting mix of your no nonsense cooking style, going straight into making it, the joy you seem to bring into the process and the somehow extremely respectful way you treat each dish from other cultures. You are such an ambassador for our wonderful country Andy (as is your lovely team)
How does this man make so many authentic food from all over the world. This man is irreplaceable. Respect form an Indian.
Coz he is a chef and chefs meetup with others chefs from different countries, indian food is popular everywhere and also they are taught cuisines around the world
@@LightLoveLaugh but still. Respect for Andy. He is well traveled, and fearless in his cooking. I know a couple chefs personally who rarely venture outside of their comfort zone (at least when cooking for others or professionally). Otherwise agree 99%, pro chefs get it done.
This Vada Pav looks delicious.
Having grown up in Melbourne and eaten Chinese, Italian, Greek, French, Indian, Thai, Vietnamese, Mexican and Moroccan food I thought I was experienced with other nations foods but Andy you have literally cooked 100's of FABULOUS dishes that I have never even heard of let alone tasted. Thank you. The adventure continues.
The garlic chutney was innovative...the traditional version uses desiccated coconut, roasted peanuts and at times sesame. There's a Vada pav vendor in Mumbai who uses the crispy chickpea flour fried bits as topping to add texture. Loved your red garlic chutney version too 🙌🏼
Just had that from 'that' vendor in Mumbai this morning 😋😋😉
Dessicated coconut one is one variety, ideally without that is tastier.
Are you talking about keerti college vada pav?
He smashes the recipe of vada pav hands down 🙌🙌🙌
Besan bits, peanuts and desiccated coconut are all the variations which all taste great in their own right
I think ideally it is made using DRIED coconut which is blended along with other ingredients.
This is so so good. Just made it and it’s almost certainly immediately jumping to the top of the list of my favourite ever recipes.
Not from the part of India where its popular so it's kind of a novelty item for me. Last time I was in Mumbai, due to the influence of some crushed green leaves I ended up gobbling down ten of these in one go. No regrets it was wonderful 😂
Haha nice so U were high. I bet they make good food for munchies
@@hardmcshaft7931 Western India is specially a treasure trove for tea time snacks
I smoke daily and eat 2 vada pao and dabeli. Daily since last 5 years 🤌🏻
Some crushed green leaves ... hahahahaha!
Mumbai frankies are so good for munchies ngl, try those next time.
From the UK, Vada Pav (Wada Pow) is legit my favourite snack of all time. Salt your fried chilies and eat them like a pyscho!!
Looks authentic. I’m amazed at the breadth of your knowledge across cuisines
To be honest, I don't think I have seen any other creator cook unique delicacies from around the world as you do Andy. Keep up the good work & looking forward to more delights ✌️✌️
It comes from kiwis and Aussies acknowledging and being aware that there are other counties. Americans couldn't even name the states in their own country lolol
Dont think I have seen anybody put such a genuine effort to make humble vadapav and keep it original and so well explained that everybody can take some elements out of it. kudos
First of all, I must say you cooked it pretty accurately. So the dry red chutney can be made of roasted ground peanuts with garlic and red chilli powder. Vada Pav stalls replace the groudnuts with the fried bits of flour as that is abundantly available. Some shops or in some homes the potatoes arent mashed so finely, small chunks are left here and there on purpose to give them a bit more firmness and better texture. The tamarind chutney is usually quite dilute, and try adding rock salt to it, it gives it a nice lift.
You speak the truth! Also love to eat it with pomegranate
Andy continues to amaze me and all other viewers. The amount of care and dedication that goes into these videos and making sure every step is on point makes it all the more authentic and beautiful. I have watched other cooks on TH-cam that add their own twist to indian dishes, in order for shortcuts, but there is not good shortcut to a good recipe like this. Forever glad this man exists and that I am subscribed
Thanks you ✌️
@Laxman Tiwari Ridiculous comment
Your authenticity and genuine love for cuisines from other cultures clearly shows through your videos. Keep it up!
What a authentic recipe Andy, i live in Mumbai and we often make this at home, but trust me even we don’t put this much of an effort. This was the purest form of Vada Pav you had made.
The detailing you have gone through is mind-blowing. I really appreciate that you maintained the authenticity of vada pav. Loved the video.😊
In the tamarind chutney, I like using date puree. Soak the dates for several hours starting in hot water and blend those in. It not only adds sweetness but also a bit of fruitiness to lift the overall flavour profile of the chutney.
Yes it enhances the flavour surely but I'm not sure about the garlic though that he used here. Garlic has a distinctive flavour which doesn't go well with Vada Pav to me.
@@sudippaul2876 huh, have you never eaten vada pav at a roadside stall, everyone puts garlic chutney in it
@@archit2894 true
Great recipe but just a few things:
- Add caraway/ajwain seeds(crush it with your hanss) in the batter. Gives the batter an extra layer of flavour and is good for digestion and is usually put in most besan items like vadas and bhajjis.
- For the aloo sabji, instead of directly adding the chilli, garlic and ginger, make a paste of it with a mortar and pestle(just like the spicy chutney). Also, we usually keep the curry leaves whole rather than cutting them.
Learnt a lot of these small tips from my mom and grandma.
Anyways great recipe as usual without losing any of the authenticity. Well done Andy!!
Andy I have to tell you, you have made one of the most accurate recipies of Vada Pav. Being a "Mumbaikar" ( someone who lives in Mumbai ), I approve of this recipe.
It pisses me off when many chefs overcomplicate this very simple dish.
Excellent job mate, love your videos. Cheers!
Needs more chillies tho xp
@@bhavyakabade no
Awesome work Andy..... you really nailed the Vada Pav to perfection 👏👏👏
Just one small thing to add..... you should have a few bites of the fried chillies intermittently between the Vada Pav bites.....that would be the peak experience of the Vada Pav 😀😀
A big cheers to you for making an attempt to make it as authentic as it can. You have nailed it Andy. Best wishes waiting for more to come.
Made it look so simple! The taste is from perfect combination of prefect seasoning, amount of salt, green chili, garlic and ginger, the flavors of those “chatnies “ . Nicely done sir, it is been couple of years since I visited Mumbai. Looking at this makes my mouth water!
My brain thought I could smell this when you blended the potatoes with the aromatics. So good.
In keeping with this theme, would you please consider making a pav bhaji at some point?
Good work ….. usually we use black mustard seeds with the potato seasoning and the sweet chutney is based on dates… and the dry red chutney is made with coarsely ground roasted peanuts …. The fried batter chips are used as crunchy bits when constructing the Wada pav….. usually spillovers of frying the wada😊
Vada paav is a whole meal for us and not just a slider or a side dish. It culturally connects everyone in the city, two of these is dinner for a middle class hardworking human and the richest of the rich walk down to the streets to taste an authentic vada paav. Vada paav is symbolic to the vibrant homely culture of my city, Mumbai. As long as this dish rules the city, no one will ever go to sleep with a hungry stomach ❤ kudos to the chef for such a delicious looking video, I could taste it through my screen 🫶
I've never really come across anything as well written as this to describe the emotion, that is Vada Pav. I'm from Delhi and living in Delhi again now, but I've spent a good 10 years in Mumbai. Eventhough I used to be more of a Samosa Pav kinda guy, Vada Pav is still the first thing that comes to mind when I think of Mumbai and is a must have for me on every Mumbai layover I have!
@@sid1994dps Thank you Siddhant :)
Agree with the fact that Vada pav is cultur in Mumbai but Vada Pav is NOT whole meal for us. As a marathi maanus myself, where this dish originated, lemme tell you all that vada pav is just our fast food that connects the city; but it is not whole meal unless you are rickshawalla!!
@@kedrprao correct
Vada pav is indeed a veg slider. And sliders are not side dishes. Apart from that, your sentiments are very well articulated.
Man ! You really got all the details in there and that Vada Pav looks killer! You’re the man Andy ! ❤️ from 🇮🇳
Thank you for showing how amazing plant based food can be! 😊
Indian food is mostly plant based. My American friends got surprised when they learned that meat is not a part of the regular diet in India. Even non-veg eaters consume very little meat.
Come to India ,if you want flavourful vegetarian food.
u really need to escape the bubble
Come to India lol
Plant based food...😂...what have you been eating before...
The ingredients and recipe is more authentic than a lot of Indian chefs use.
This is the way.
I had a question. What happened to the ordinary people of Mandalore after the seige? And where was Din Djarin in Clone wars? If Bo Kotan was sister of Dutchess Satine then what was her relationship with Pre Vizla? What happens to dark saber after Darth Maul takes it from Pre Vizla?
I make these often , the tadka for potato is oil turmeric garlic green chili and you can add mustard seeds and urad daal , this mixture can be added to boiled mashed potatoes ! I always cook my turmeric in oil and don’t just add it like salt
He is a perfectionist. Preparing all types of chutneys and just perfect vada pav needs lot of patience and research. Kudos to your hard work in keeping the authenticity of the dish 👏👏 This looks just perfect and so yummy 😋
Love how Andy looks so adoringly at the Vada Pav in the thumbnail 😊
I found that to learn a particular dish from other part of world,, is to not get get super focus on written recipe but to learn about people and lifestyle/ethics of that area and enjoy learning food,, thats how i master pasta, pizza, calzones, apple/blueberry pie, pastries, Japanese ramen type noodle’s, french sauces and soups etc.
You're one of the very few chefs who sticks to the original recipes! Kudos mate!
I'm a North Indian and once in my career I went to work in Maharashtra (Pune). I am a fan of McChicken Burgers. To my surprise, I didn't find any McDonalds in Pune because there was a Vada Pav selling stall at every corner. Not only did I realize that how big the Vada Pav industry is in Maharashtra that giants like McDonalds couldn't beat, but Vada Pav itself is a big snack. The Chutneys and the chilly are cherry on the top. Too/Two good Vada Pav is a tummy filler, a snack you won't regret and that it is available easily and is everywhere.
And if a chef like Andy cooks Vada Pav, its a treat!
And its cheap only 20 bucks (one sixth of a USD)
I don't know in what year you were in Pune but today there are dozens of McDonald's in Pune, also I totally agree vadapav is best
Dare I say, most places in Pune have better Vada Pav than most places in Mumbai.
@@nikhilct1 as a North Indian residing in Pune for the past couple of years but has visited Mumbai since childhood as I have family there.....I 100% agree with you....Controversial statement but I find Pune street food better than Mumbai, and vada pav is just delicious with a cup of strong puneri Chai in the lovely and breezy Pune monsoon
@@RealGurpreetSinghwhy you guys want me to visit Pune again all the way from Delhi 😢 for having this again
@@nikhilct1 this comment will trigger most people from mumbai
Curry leaves in the freezer, looking sad is the most relatable thing ever 😁
Hey Andy, I am no cook so am not gonna say anything about the recipe, but appreciate the amount of love and efforts (chutney making) you put in to the making of this vada pav and am sure it must be yummy.
Chef Andy is the only person on TH-cam who honestly studies about the dish and it's background and makes it precise....not a single error ,that's how we eat Vada pav here. Lots of love Chef
Just a heads up to everyone, always slit the chilli while deep frying it to stop it from popping... I'm glad my mom taught me this.
Made these tonight chef. Used a different recipe for fry coconut garlic chutney, but still excellent!
Very well presented. Some minor corrections since you want to make authentic mumbai vada pav.
1. Use black mustard seeds (fewer than what you added) and coriander seeds in mashed potatoes.
2. No garlic in tamarind chutney. Instead add little bit of coriander powder, cumin powder, grated ginger and pinch of dry mango powder. If you want to take that chutney to next level add pureed dates in it. The sweet / sour combo of dates/tamarind is the main flavor.
3. In the dry chutney you need to more garlic since that is the main flavor of this chutney.
Yummm! Indian food is absolutely delicious I love the array of spices and techniques used. Could you perhaps do a video of you making a range of Indian snacks for Diwali? We used to live in Papatoetoe which has a huge Indian community, Diwali was always such a lovely time eating all the different snacks and sweets. Favourite was pakora - would love to see you make it! He tino pai to mahi kare x
Which pakoda was it?? Onion, spinach or potato?
@@pm6127 I think it was potato. Whatever it was I ate about 20 😂
@@ameliab1765 daaaaaam😮
@@ameliab1765 haha wow that's amazing. U should try cottage cheese pakora and all. Yeah samosas too someday
@Amelia B potato pakora is very easy . Peel potatoes and slice in thin round shape . For batter. Add chickpeas flour add salt , little turmeric, carom seeds mashed in your palm add it make a medium consistency batter with water . Then mix potato slices one by one and add in medium hot oil . It's ready hope you will like it.
The Vada Pav looks delicious!
Please make a video on how you keep your kitchen so neat and tidy. I LOVE your kitchen. I struggle to keep my kitchen a 100% clean.
Hey Andy a couple of tips and tricks.if you want to make the vada more crispy you can add a couple of teaspoons of rice flour to the batter. Also toast the buns in butter it's makes world of a difference. Its like having a brioche bun kinda effect..
If there is left over batter just add some chilly powder, some rice flour and a pinch of asafoetida and you can make bajji.any veggies from sliced potato, onions, Cauliflower, halved hard boiled egg, halved jalapeño and raw banana that you get in a south Indian store coat them in the batter and deep fry them. Please done use any veggies that has the potential to get soggy or high water content veggies.
You can have it with south Indian coconut chutney or tomato chutney or just the kara chutney..
See this suggestion are nice
But would not want to mess with Vada pav Mumbai will not accept it
Ok...
Nothing wrong with suggestion it’s using the run off after making them. My family have done this for many years. It’s a brilliant way to add side dishes. Kids love them too.
This is a great tip! I’m going to try it
I must try the rice flour bit.
Vada Pav has a special place in my heart. Any 90's kids from Mumbai will understand. This makes me hungry and nostalgic.
Brings back childhood memories. Will definitely try making this recipe. Thank you for making a longer video. You should also try bhajia paav, an onion+potato fritter sandwich ( another mumbai classic after the vada/samosa paav) 😊
This recipe is clearly the work of a true culinary artist. The way you combine flavors and textures is simply sublime 👌🥰🤩😋😋
There are a lot of spices missing. Idk if i missed ot but i didn't see him put coriander powder and jira on anything. Its essential for the flavour also you're using besan its good to add some jira (cumin) for digestion.
I’ve just made this. It was delicious. Love from the UK!
I’m from Mumbai living in the US and I absolutely loved your video. The crunchy chutney was news for me and I am sure it tastes fabulous. The dry crunchy chutney that I am used to is with crushed toasted peanuts which is also delicious. Thank you for posting your video. Truly appreciated it.
Made me nostalgic! Nailed it Andy especially with crunchy chutney and fried chillies. Btw the batter - you can add rice flour (may be tablespoon not more) to make it fluffy/crunchy and also we add small (teaspoon) carrom seeds . And yes you need chopped raw onion inside that final product before you eat :). Mumbaikar goes berserk if they dont see onions in their vada paav :). 💯
Great recipe! Try adding a sprinkle of red chilli powder, turmeric powder and asafoetida to the besan flour for the batter. It gives it a nice, full and spicy flavour
Not just people of Mumbai, whole of India Andy! We all love it 😋
Exactly 😋👌
Why is everything you cook literally perfect.
I'm learning so much from this 😅. Would love to see your version of a Brazilian Feijoada. Great content, btw!!!
My mouth has been watering the whole time during the video. It's been years since I've had one...good Job
Short answer YES! Nothing beats a Vada pav ❤❤❤❤❤❤ you can add asofoetida(hing) to the potato mix as well. I think the second chatni can be slightly runnier in consistency otherwise near perfect recipe! I think it's the best vegan dish in the world 😂
You’re right about the hing. It’s so good, when I can handle the smell! I keep it in a jar in my garage.
@@Jana-oj7zq that smell is overwhelming at times and yes it has to be kept at a distance in that case lol
I know it is not just a snack for the Mumbaikars. It is a cultural phenomenon. But, come on. Don't go to "...nothing beats...." nonsense :). You have not experienced Calcutta (Kolkata) street food perhaps. A mutton or egg-mutton roll, or a mughlai paratha, or even a vegetable chop (the bengali chop, not the English chop). C'mon! And I have the greatest respect for the vada pao, and all other non-Bengali foods, absolutely. But land and wander in Kolkata, and be ready to be wowed. But wait, not for the vegetarians however. For vegetarians perhaps, north/west Indian snacks are perfect.
@@basu69 for vegetarians West India fast food is the best!
@@basu69 roll/ mughlai/ chops none is authentic Indian 😆😆. And mustard oil makes us nauseous. So Bengal food is not for us. But to enlighten you, we have all these recipes you mentioned on maharashtra streets too. Vadapav overtakes all. You need to get out of your well.
Thankyou for not** playing with the emotions. The love is real.
That looks brilliant, indian cuisine is truely amazing and incredibly broad and diverse. Would be a great starter to a vindaloo!! DAMN IT!! NOW I WANT A CURRY!!😂😂😂
Nice work mate.
Buon appetito!
I havent seen anyone capture cooking an authentic vada-pav in a video that is less than 10 mins! Im inspired to cook vada-pav!
This looks so good! I love your channel but I’m vegan so can’t make a bunch of recipes you make so I’ll definitely be making this one😍
🎉 i just the loved it how minute things you taken care while making .. this is the authentic recipe... You rock bro!!! Lots of love from India
Hey Andy, the Vada Pav looks pretty good. Next time while making the dry chatni (with chickpea batter fritters), try adding shallow fried garlic and small amount of sugar while grinding. It makes it even better. Also, try adding seedless dates, little red chilly powder, roasted cumin powder and black salt (kala namak) to tamarind chutney. Enjoy your vada pav :)
Noooo not sugar, sugar cuts the heat. The powder is supposed to be spicy.
Best advice!
@@nicotinedealer7653 agree, plus you've got the sweet chutney for that.
It's the first time I see a non Maharashtrian, a non-Indian paying so much attention to details, and preparing this Mumbai Iconic dish without unnecessary interpretation.
Thanks for respecting the dish which carries a significant meaning, purpose and importance beyond being just a Fast Food.
Thanks 🙏
There’s no better way to express when to control the heat… “the moment you feel it’s getting too hectic in there - adjust the heat” 😂😂. Well played Andy!
This looks amazing, and looks as close to authentic as you can get. The only nit to pick would be to have the "pav" be a soft bun of white flour and lightly toast it on a tava-- flat griddle-- with some butter. That fresh butter and warm bread to ensconce that vada in makes it even better.
Love Love Love this! Although not originally from Mumbai, but having lived there for 20+ years, I can say you have done absolute justice to the dish. I loved the short that you posted and I am really glad you also did this longer version. I no longer live in Mumbai, but I miss it everyday. Vada Pav is quintessentially Mumbai and you reminded me of my time there and also made my mouth water. Thank you so much Andy!
Just made it following your recipe and it’s delicious. Thank you for the tutorial! Loved the addition of fried chili - brings in a powerful touch of heat to the bite.
Being from Mumbai, I approve of this... Appreciate your efforts to keep the recipes authentic. 😇🍻
tu kon hai bey approve krne k liye?
Man, you just rock! You're the first non Indian I've seen make a Vada Paav more authentically than even Indians in Mumbai make!
I don’t know about Vadapav becoming “sandwich of the year”, but if you keep continue making Indian foods with this perfection, you are sure going to become One of the best non-Indian chef of India.
Chef, you were amazing with the receipe. Watching you make it made me hungry. I am from Delhi and we have tried a minced chicken variation (instead of potatoes) of the vada pav. You should try that also.
Way to go Andy. You did more than justice to the iconic Mumbai Vada Pav
IDK about if there is a difference of flavour but try next time with the black mustard seeds (as black ones are used in Vada Pav) - although I don't think so it's a big deal if the flavour profile of yellow mustard is the same as black mustard
very well done! Highly rec you flatten them a bit before you fry so they stay in the pav better :) tho! i usually skip the ginger and garlic in the tamarind chutney and increase them in the wada potato instead! try the variation someday!
That sounds delicious! If I drastically cut back on the heat, would it be as good. I love spicy but my tummy doesn't. 😕
And I gotta say, a phase you used was brilliant. When you were frying off, you said "if it gets a bit to hectic in there....".
Perfect description.
Chilli amount is just to taste. Good Indian food is not about how hot it is but the spice layering and textures. Never worry about reducing the chilli to suit your tolerance.
When yu were frying the vada, kitchen was like the BASIC Indian kitchen🤣🤣🤣
Thankyou for capturing it so well!!
I was born in Mumbai, I never liked vada-pav (or for that matter anything with two layers of bread roll with a filling in it) but I love your enthusiasm for making it! Awesome stuff Andy......
Chef your love and respect for food has earned you my respect. Thanks for featuring a snack from my country.
Brown sugar in vada paav? Did you refer to a gujju channel because that is a big no 😂😂😂
🤣🤣😂😂cant imagine that, puri wat laga di isnay..
I love the way you took it. very good and I appreciate the way you narrate the subject. I need to add one more thing, pls put the bread in a steam bucket for a minute before finally assembling the food. You will find less dryness in the bread and hence elevated taste.
You can give the green chilies a vertical cut on the side before frying so they don't pop that much. Seeds are still going to pop but that won't be that much dangerous. Being an Indian its spot on, loved it.
Quite authentic.
A few differences here in Pune.
The potato mash does have some ginger.
The dry chutney has peanuts. A handful of roasted/deep fried and cooled peanuts add to the nuttiness of the mix.
Great recipe regardless
Man you scored 11/10. I love your professionalism.
Yummy 😋... you made me craving for it. Thanks Andy for keeping it authentic, you nailed it to perfection 👌🏼
Greetings from India ! Great stuff. Keep up the great work Andy.
I like the videos you make and you are a great chef ❤ - Msg by my 7 year old daughter, she really loved your cooking... We watched it while having Vada Pav's @Andy Cooks
Andy one small suggestion u did everything right except some adjustment i can say in the dry chutney. in street style they dont peel the garlic they use with the skin so it gives very different flavor and not red chilli powder mostly and widely Kashmiri Chilli powder is used. these are just suggestions but the method urs is best :)
As a mumbaikar myaelf I can say you've come pretty close Andy. Good effort and its lovely to see renowned western chefs actually try some more authentic Indian food. Not just same old butter chicken, rogan josh and so on. Try getting into south indian food for some more amazing vegetarian options.
I pickle my chillies, fry them and mixed it into the vada/patty. It has a smoky and less spicy flavor and is spread out evenly to not require constantly adjusting bites to get a uniform taste. Also the batter has more turmeric and black salt.
Superb presentation! The recipe and the ingredients needed were described very clearly along with some helpful tips. Looking forward to trying this out, thank you!
A great detailed explanation. Loved your enthusiasm. Indeed Vada Pav is a great snack.
You have nailed it Andy. Keep doing the good work.
with the chickpea flour scraps we add the garlic, chilli flakes and onion rings. This came about thanks to beer and a packet of onion rings on the counter next to the food processor and a why not moment, while thinking about onion bhajis would be good to. Since then it has evolved into puree'ing fresh onions and adding that to the chickpea batter, I do this when making onion bhaji's as well. Ahhh the power of beer, i am sure half the popular recipes in the world involved booze and the why the hell not moments.
No doubt pissing many off we add allsorts of extras to the vada pav, it is really good for fridge clearing. We like to shape ours with like quarter pounder burgers and just use them as a straight replacement for beef burgers and mango chutney instead of the special burger sauce.
Thanks for the recipe, good to see how it is ment to be done, Take care, God bless one and all.