Delhi's Original Soya Chaap & Bheega Kukcha| Delhi Street Food | Paharganj Series Ep 4

I was the one who used to eat at Pachaj's place, with heavy emotions, wearing a dhoti and a scarf, even as I continued eating and walking away. It's so good that it'll make me eat a whole meal right now. Chat is being made first in Jhillee, and I have become YouTube. So today we're back again in Pahat Ganj, at the fourth location of the Pahat Ganj series. So the cheese we're going to try today is very famous in Amritsar, which is also known as "Punjabi kulcha." Even in daily meals, the availability of soaked kulcha has started just in the last one or two years. There is also one location in Delhi where people have been serving soaked kulcha here for many years. How old is your shop? Your soaked kulcha is famous, what else do you get here for it? I've eaten soaked kulcha many times here, but I've never had chapati here before. The arc we create here is undergoing 260 rpm in the fry arc. What exactly have you brought here that's wet and red? This is a very dirty place; it's getting worse from the dirt. Come on, let's sing, let's eat and see, their soaked kulcha, Actually, I've eaten here about 20 to 30 times. Whenever I visit Kuhar Jan, I always eat here. I'll eat with all of you once again today. Well, look at that, how soft the kulcha has become. Because the first chole was in the water, his bar was placed inside the chole. They have placed this thirst trap on it; they have poured water from the chalice. And they've added their special chutney. It's literally melting in the mouth. The chole are very simple, light, and excellent with very mild spices. The one they poured above is the spicy chutney, and this is the water of the arch. It tasted extremely bitter to him inside, yet he is giving it an incredibly delicious flavor. Now, if you look, this soaked kulcha has started appearing in many places on the branch. But these are the people who used to bring this thing here first. So, from my side, I highly recommend this to you, and you should definitely try it if you become a mountain. We've already tried the kulcha here, and now we're going to try their chapa. I'm really excited to try their chaps, so let's give it a try. I've eaten a kulcha here many times before, but I've never had a chapati here before, so today I'll have it for lunch. It has rajma inside, it has chole inside, it has added chutney, it has added sauce, and this is our chaap. So, this is the homemade chapati; let's first try making it and see how the chapati turns out. The first impression is very strong, and there's a deep, intense taste to it—not just a raw, unrefined flavor from within. For instance, if we are eating chawal, along with it comes the biker shau. There is no raw test inside this key. I have taken the bite up to the ankle. But still, this beast was not here for the raw test. The tangy, sour taste of Alagasa is very pleasant. It's coming in with a very sour, bitter taste, like a lot of tamarind. I'll take a bite of this delicious one. This arc video Amazon video Amazon And this pressure is so intense that I'll have to endure the entire thing right now. You are sweet, you are sweet What's the secret behind this bow? How can such a good bow be? I won't tell anyone, not even Kar. Yes, sir. Yes, sir. The dead body is Waise. Atr Pang Tarede Bahiya And how much real is it, brother? And Vegetar Frye on his Hushochtrat. The fried one is the one you're thinking of, right? Old brother We were already there, and we didn't pull Annyara or S Steranil. Vahaan hii khul Loch though niejsze aana athi khanchh dhoni ke We will do what kind of work, O Lord? We will do the work You command, O Lord. We advise you not to touch the Kishamara Patta. You were called now. You were called now. So, subscribe to the channel Because I will show you the entire India The best veterinary food And I want you to not do it And I do well for you.