Malkit

I totally agree with some of the comments made above. Giving a tadka to the potato mixture and cooking it in the pan for a few minutes just enhances the entire recipe and gives the real Mumbai taste. Infact, I noticed the difference when Anuja pressed the vada on the bun and it was all white from inside. That’s not how it is supposed to look. It just looked kachha and unappetizing. The turmeric powder gives it the authentic desi look and taste.
When I make aloo vadas, I also saute some chopped onions in the tadka to get a slight tinge of onions in the vadas.

I completely understand that both of you must be busy planning/shooting other recipes, but it would be really great if you remake the vada pav and post a new video. Because, I am not sure if everyone reads through the comments posted below each recipe.

Please, please don’t take my comment otherwise. You girls are doing a great job and you have helped a lot of us, including ME, improve our cooking skills.

Thank you so much for all the efforts you put in creating and maintaining the amazing website.

Happy Holidays to you and your families!!

Cheers,

We respect your views but both of the recipes you are referring to are not sugary sweet. Sugar tends to give a balanced taste to things that have lime or lemon. Of course we always say sugar to taste or sometimes optional. This gives the viewers freedom to make the dish according to their preference.

This is the second faux Maharashtrian recipe (besides Sabudana Khichadi) you adulterated with sugar.

I know you are doing a good job of teaching people Indian recipes and most uninitiated people here in the US may take your version of recipes as the Gospel truth.

In the future, be suspicious of a Maharashtrian expert who advises you to add sugar in the recipe.