@vlive.khampha: Bách phát bách trúng #vtvlive #onlive #khampha #NDH

Vlive Khám Phá
Vlive Khám Phá
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Saturday 31 October 2026 12:30:00 GMT
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user9191397861856
Bun ơiiii :
vỗ tay cho bạn huy lớp t
2026-10-31 12:52:49
170
thich.choi.free.f0
….mt…… :
2 năm sau
2026-11-01 09:41:10
34
pham_996
22_Phạm :
Ê nha rỏ ràng t thấy m nhắm cái ly ở giữa
2026-11-02 06:26:06
0
lekiet0040
Kiệt lehihi :
Tuất này mạnh :))
2026-10-31 12:49:15
2
dtuong112
duy tườngg :
ngay từ nhỏ đã được huấn luyện
2026-11-02 06:53:34
2
khangcute18373
Không tìm thấy tài khoản :
ui da đau nha ní
2026-11-03 15:04:31
0
nguyenanhtinh0812
Nguyễn Anh Tính :
Nó không cắn đâu, nó bắn thôi
2026-11-02 02:42:32
5
user981919044
Hoàng Hải :
đang nằm nó bắn mình thì sao
2026-10-31 12:33:24
3
username876111
zo88 - chơi cực hăng :
đang nằm nó bắn mình thì
2026-10-31 16:51:22
2
nguyenthai2412
24th04🌧️ :
Bữa t thấy trên fb có con cũng chơi cái trò này:))
2026-11-03 14:28:58
0
minhducc125
minhduc :
chạy đi sting water đó
2026-11-04 06:11:27
0
taonekdat
chán vc :
bạn tố uyên ném giỏi quá
2026-11-05 04:27:04
0
tquangzeros
Trần Quang 57 :
nó k cắn đâu nó chỉ bắn thôi
2026-11-03 13:29:14
0
maitanphat88
Tấn Phát :
2026-10-31 12:41:21
0
ngn12370
Pé”lỏ83🇻🇳 🎣 :
2026-11-03 15:38:26
0
hiu.hin421
hiếu Hiền :
2026-11-03 09:34:54
0
tran.nguyenkhoiii
banana💸 :
2026-11-04 06:31:07
0
trungkien16045
user_k :
2026-11-04 15:34:41
0
thanhloi_0412
Thanh Lợi :
Đỉnh rứa 🥰
2026-11-02 22:50:24
0
doan.v.huy10
Thk thừa :
Con Tuất nào vừa bắn chun vào lưng t
2026-11-02 16:55:49
0
hieu.nhh09
Hiếu 👤 :
Nói thật thì nó còn giỏi hơn t
2026-11-03 10:35:20
0
.hoangthu3
ℕ𝕘.𝕞𝕚𝕟𝕙🥷 :
Lính cắn tỉa
2026-11-03 10:24:17
0
khnhnguyn0344
Theodamme😴 :
nghê
2026-11-03 05:27:30
0
nghnhuw73
nghnhuw🐣 :
chắc tâm t ác
2026-11-03 08:24:32
0
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Other Videos

ramadan mubarak! @Ismat shares a papdi chaat recipe, her family’s way ❤️  Ingredients 500g dried chickpeas, soaked overnight in water + 1 tsp baking soda, drained 1 tsp red chili powder 1 tsp turmeric powder 1 tsp salt, plus more to taste 2 large potatoes, boiled and chopped into small cubes 1 medium red onion, finely diced, soaked in water and drained 1 medium vine-ripened tomato, finely diced 1 tsp cumin powder, toasted 2 tbsp natural yogurt (Greek yogurt)  ⅓ cup water Chaat papdi/bhel puri - your crunch of choice, to taste 2 tablespoons imli sauce/tamarind sauce (store bought), for drizzling on top 2 tbsp coriander chutney (store bought), for drizzling on top ½-1 teaspoon chaat masala 1 bunch fresh coriander, chopped, to serve Fresh green chilies, finely chopped, to serve Method 1. Start one day ahead: prepare the dried chickpeas one day before by covering in water and 1 tsp of baking powder. Soak overnight. 2. The next day, drain and boil the chickpeas with water (just covering), red chili powder, turmeric powder and salt, until just soft, for 20-30 minutes. Skim the top as you go. The water should evaporate by the time the chickpeas are fully cooked, if not, drain and set aside.  3. In a large mixing bowl, place the potatoes, chickpeas, onion, tomato, coriander and roasted cumin powder.  Using a spatula, gently fold until everything is evenly mixed. Season to taste with salt. 4. In a small bowl, mix the yogurt and water together. Set aside. 5. Time to assemble: decant the spiced chickpeas mixture onto a serving dish and just before serving, add the crunchies: chaat papdi/ bhel puri. Add as much as you like, I prefer a heavy crunch factor so about 1 cup. 6. Top with a drizzle of the yogurt sauce, tamarind sauce and mint chutney. 7. Garnish with a sprinkle of chaat masala, fresh coriander and green chili.
ramadan mubarak! @Ismat shares a papdi chaat recipe, her family’s way ❤️ Ingredients 500g dried chickpeas, soaked overnight in water + 1 tsp baking soda, drained 1 tsp red chili powder 1 tsp turmeric powder 1 tsp salt, plus more to taste 2 large potatoes, boiled and chopped into small cubes 1 medium red onion, finely diced, soaked in water and drained 1 medium vine-ripened tomato, finely diced 1 tsp cumin powder, toasted 2 tbsp natural yogurt (Greek yogurt) ⅓ cup water Chaat papdi/bhel puri - your crunch of choice, to taste 2 tablespoons imli sauce/tamarind sauce (store bought), for drizzling on top 2 tbsp coriander chutney (store bought), for drizzling on top ½-1 teaspoon chaat masala 1 bunch fresh coriander, chopped, to serve Fresh green chilies, finely chopped, to serve Method 1. Start one day ahead: prepare the dried chickpeas one day before by covering in water and 1 tsp of baking powder. Soak overnight. 2. The next day, drain and boil the chickpeas with water (just covering), red chili powder, turmeric powder and salt, until just soft, for 20-30 minutes. Skim the top as you go. The water should evaporate by the time the chickpeas are fully cooked, if not, drain and set aside. 3. In a large mixing bowl, place the potatoes, chickpeas, onion, tomato, coriander and roasted cumin powder. Using a spatula, gently fold until everything is evenly mixed. Season to taste with salt. 4. In a small bowl, mix the yogurt and water together. Set aside. 5. Time to assemble: decant the spiced chickpeas mixture onto a serving dish and just before serving, add the crunchies: chaat papdi/ bhel puri. Add as much as you like, I prefer a heavy crunch factor so about 1 cup. 6. Top with a drizzle of the yogurt sauce, tamarind sauce and mint chutney. 7. Garnish with a sprinkle of chaat masala, fresh coriander and green chili.

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