Divyendu Sharma aka Munna Bhaiya from Mirzapur reveals an easy hack to cook shakarkandi and retain its street food-like taste (Photo: X)
Divyenndu explained, “Most home attempts at this winter snack fail because, while boiling sweet potatoes in water, the taste loses its authenticity and waters down their natural sweetness instead of enhancing it, according to Mashable India.
During an appearance on Mashable India’s “The Bombay Journey,” actor Divyenndu, popularly known for playing Munna Bhaiya in Mirzapur, shared a surprisingly simple hack for making street-style bhuni shakarkandi (roasted sweet potatoes) at home, without losing the smoky, authentic flavour that makes the street version so addictive. Some low-key food items take us down the memory lane to childhood. Street food specifically has this magic that home cooking often struggles to recreate, no matter how good the ingredients are. Anyone who’s tried making chaat, pani puri, or roasted snacks at home knows the taste often struggles to match; it tastes fine, but it’s never quite that flavour. The one you get from a roadside cart with a smoky tandoor and years of practice behind it is hard to replicate at home. Turns out, even actors obsess over the same problem in their own kitchens. Actor Divyenndu Sharma, aka Munna Bhaiya in Mirzapur, recently opened up about exactly this kind of everyday cooking struggle, explaining the subtle difference in taste between tandoor-roasted and boiled sakarkandi. Street vendors get around this by slow-roasting the sweet potatoes over an open flame or in a tandoor, a method most home kitchens simply don’t have access to. To solve this problem, he lists a hack to retain the authentic taste and flavour.