Making Mumbai’s Biggest Sandwich | Street Food with Senpai Kai

(bell dings) – Here it is, the monstrosity, The Hulk weighing in at one kilogram. This thing is gigantic. Let's try it out. – What up dudes? This is Senpai Kai and dude, I've snuck my way onto the Babish culinary universe.

Yo, hold up. I thought the whole thing here was that I didn't have to show my face. There we go, there we go. Now I feel like I'm in the BCU. This is the first episodeof Street Food with Senpai, and we're gonna berecreating Mumbai's biggest sandwich featured on BestEver Food Review Show. This beast is originallymade by OM Snacks,.

A street vendor postedup in Mumbai, India. Five layers of bread stuffwith chutneys, masalas, and a couple fistfuls of cheese. First thing we gottamake is the chaat masala. It's a funky, tangy, and sour spice mix, typically used for street snacks. So, very different from garam masala. In a blender, combine 21/2 tablespoons of amchur, which is dried mango, 2tablespoons of cumin seeds,.

2 teaspoons ajwain seeds, 1tablespoon coriander seeds, 1/2 teaspoon dried mint,1 1/2 teaspoons fennel, 1 teaspoon Kasmiri chili powder, 3/4 teaspoon ground ginger, and 1/2 teaspoon of asafetida. Whoop, so many words. I like to blend it all first, so it all toasts evenly andconveniently, all at once. Toast over medium heatuntil very, very fragrant.

It should smoke but not burn, preferably Transfer all that to a bowlwith your hands, I guess, and that's your powerhouse chaat masala we're gonna be using. Man, get a closeup of that. Oof. Yo, this camera is sick. One of the star ingredients they used was what the owner calledin-house sauce, very secretive.

Appears to be a very chunkytomato masala situation. So, we'll call our ownversion the in-studio sauce. In a wide pot, saute 1/2 ared onion, chopped small, and 1 serrano sliced thin, followed by a red and green bell pepper. Give it the old shimmy, a pinch of salt, a teaspoon of the chaat masala,1/2 teaspoon of turmeric, and 1/2 teaspoon of Kasmiri chili powder, and toast for a minute or three.

Add in two large tomatoes, diced, and cook at medium high untilalmost all the water's gone. Let's call eight-ish minutes. Taste and adjust forsalt and cool it down. That's it, yo. Actually that is not it yo. Stir in two tablespoonsof full-fat Greek yogurt. And now we're done, I think. You want this to be thick.

So it doesn't get the sandwich all soggy. They all had an onion masala , stuffed in one of those 37 layers. Looked very similar to the tomato masala, maybe a little bit more chunky, so it's gonna be a verysimilar preparation. Saute 1 red onion and 1 serrano, add 3/4 teaspoon rated ginger, and 1 clove minced garlic.

Along with 1 1/2 teaspoonsof the chaat masala, blooming the spices for a minute. In goes three large dicedtomatoes and a big pinch of salt. Same, deal saute, until almostall the water's evaporated, and honestly, you could just eat this over Basmati rice orroti and call it a day, but we got a big booty sandwich to make. Now, the most interesting component that they used was the cubed up paneer,.

Marinated in what lookedlike a tamarind sauce. Combine 2 tablespoons tamarind paste, 2 tablespoons brownsugar, 1 tablespoon honey, and 1/2 a cup of water into a small pot. One that I guess doesn't registeron this induction burner. I guess size does matter. This jaan is insanely flavorful. Look at it as a boostedup, sweetened sour sauce. You can use this for steaks, roast,.

Or to glaze something likecarrots or Brussels sprouts, like imagine this on anItalian grinder, oof. Once it comes up to a boil, add a cornstarch slurry to thicken. After a minute, add agreen chili, a shallot, and 1 tablespoons each cilantro and mint. Also add 1/2 a teaspoon of cumin, Mix that up and das' it. Transfer to a large bowlthat'll fit the paneer.

Paneer is just fresh cheese,very common in India, that'll hold its shapereally well without melting. Cut it into medium to large cubes, and tossed with the tamarindand a big pinch of salt. Wicked easy. The longer this sits, the better. Okay, last thing we gotta make, I swear. The green chutney, alsosuper simple and delicious. In a food processor or blender,.

Combine 1 serrano, 1 garlic, and also a smile for the camera, ay! Calm down Andrew, I know you're watching. Also, 1 teaspoon cumin andthe jugo of 1/2 a lemon. 3/4 cup of mint, 1 cup of cilantro and that jaan ready to blend. Season with salt and boom, this another God-tier sauce. Put it on any sando or slamdunk some chicken in there.

People really out here sleeping on mint and here we go, this is most of thecomponents for the sando. This will make you quite afew of these gut busters. Oh, I keep knocking things over and forgetting to lay out what looks like pedestrian white bread featured on this sandwich. They had this reallyinteresting triangular shape.

That we won't be replicating just 'cause US grocery storesare not cool enough, and we've already made like 50 components forthis sandwich, roughly. All right, yo, let's oilup this baking sheet, and lay down two pieces of bread to begin assembling on what may be the first precut cross-sectionfeatured on the BCU. Generously lather the bread with butter.

And green chutney, dicedgreen bell peppers, and sliced tomatoes witha dusting of chaat masala, then mozzarella cheese,the first layer of many. Another layer of bread withthe butter-chutney combo, and coming in hot with thatin-studio sauce and more cheese. Another one, the bread that is. Diced red onions this timeand the tamarind paneer, straining off all that liquid. Cheese, bread, onion,masala and more cheese.

Only butter and chutney on the bottom side of this last bread. Then a ridiculous amount of mayo. Okay, maybe not that much but still enough to inducea very, very long nap. Also, a tiny bit morecheese for good luck. Dry oregano, red chili flakes. Launch that behemoth in the broiler on low until she golden and melty.

At a low broil, maybe around 10 minutes, but if you sit there and watch it, an hour and 37 minutes, shee. Let's admire that for a second. Thank God it didn't fall overlike we thought It might. Double spatular techniqueinto a smooth offload. Yoho, this is gonna be a sick thumbnail and let's peep out this cheese pull. Mhm, mhm, oh, it's still going.

Classic cross section shot. People love that. That's what I call meal prepping. No more games, son,let's get a lick of this. As you can imagine, definitelynot lacking in any flavor. All that, that cheese becomesmore of a creamy accent to all the spices and textures involved. The tomato and onion masalabring crazy umami in flavors, and the green chutney helps brighten.

And freshen up this level 99 sandwich. Tons of crazy texturefrom the fresh veggies, and a sweet, chewy, acidicblast from the tamarind paneer. I'm still like blown away by that. That's such a brilliant move that you don't ever reallysee in American cooking. The only downside, I think this has ruinedsandwiches for me forever. I suppose you could sharethis if you wanted to,.

It's only like 9,000 calories. (upbeat music) (upbeat music continues)