Making Samosas WITHOUT the recipe! Chefs vs Normal Guys

Hello everyone, we have classified food and now we can take it for free. Today is one of those horrible videos where we get electric shocks for fun. Another chance to play. You have had a surprise and this time we are joined by the real experts Chetna and your phenomenal samosa

recipe

, thank you, I am very excited and looking forward to it. I think you're going to love this game, what are you looking for? They're looking to give a nice golden, crispy samosa that doesn't look too golden brown and full of the filling, the potato filling, which should have a bite, the right amount of spices and should be crispy and flaky at the same time, so , who is going to connect the child to a shocking device that you are going to give them? a little surprise every time they stray from the

recipe

, bad cooking practice or when we think it's appropriate to give them a little excitement and as before, in the end you will choose the special chef, so whoever you think performed the best. and I contributed more to the efforts and well, you know what happens, they both made

samosas

before, okay, so it all depends on why, so I mixed up our popcorn egg, I don't know, I don't know, it's well, here we go.

I'm going to take potatoes okay my pillow things I'm going to peel these oh no I'm going to wash them I'm going to peel them and five tablespoons of water what happened I already did something wrong it's worse the leg is big Muscle, you shouldn't peel my potatoes. I think it's much easier and stays in one piece once it's boiled. You know, I have a strange feeling that you're not working as a team. Give me a chance. I haven't made a mistake yet, give me a cape. Could you make that mistake? They will have to work as a team.

I know they have been divided. Barry is

making

the dough. Mike is doing the filling, but they can help. Now I'm going to want our dough, first put it all in a bowl, then I'll bring it all together and place it on a board to flatten it out. teaspoon of carom seeds. Carom seeds are deliciously authentic. We did it. I don't have any dry storage, so there are three spices, one of Greek caraway and fennel, use whichever one you think is closest, okay, what, okay. I remember the taste. Oh, I can't help you. I can't help you physically and I can do this.

I've made a decision, some caraway, here, go, go again, I'll go again, let me, let me step in, we're a one hundred percent cumin seed team, oh okay, cool, evil, yeah, obviously kee missa, I received one in the leg, there is our case. Fennel definitely seems to be close, they proposed a quite pleasant moment. Thanks for teaching. I mean, we're in trouble. I was just looking to see if I could follow any steps while you make the dough. Temper the spices. Surely that only knows our I really eat a lot because you have to heat spices to unlock the flavor that sounds I write in a dry pan cumin seeds chili powder garam masala mango powder is wrong it's a dry fan you get if you burn the spices so I need it in some way just like that I would prepare the tempering once the potatoes are ready once you feel that the potatoes are chopping them that's when I will temper the spices so that as soon as it is ready you add the potatoes and they absorb all the chaos also place it in the refrigerator just the place is actually burning no, no, sorry, we're done, don't put it in the refrigerator, what time did you start setting it?

The only five minutes was enough time for me. to burn the spices, but that was a good test when you already have potatoes, you can dry Bombay and I needed to use oil, we've been through this, a good opportunity, I don't feel like you can be surprised by something that's just him, the right spices again oh god no these have to be called just a suggestion and this is a personal preference but just peel them with a little edge of a teaspoon and it's just very hot don't get hot potato skin under your nail TRUE? In fact, I think they are going to use potatoes that size in the mixture, how could you divide the dough into six pieces?

We cut all the pieces into circles and cut them in half. It's my time to shine. I thought I did well with the spices. Look at its rotating brush, the ruler with water bends into a cone shape and loads the fillers. I brushed the wrong edge. First you have to bend it very slightly to get a cone shape with a nice pillow and you hold it by that and then Inga. It all comes back to me, what a nice compliment from the couch on your samosa way, yeah, fry batches and serve, that's it buddy, that's it, let's go with six at a time, then okay, we're ready to go 180.

I'll wake her up when Did you flip that? We'll do it just a second ago. Well, whatever, they're a long way from being eligible. You've done this before, so I know what I'm looking for and they're not there yet. Well, yes, they should be slightly brown. than this, so leave it a little more golden, yeah, so chetna while they fry the last batch. Do you have a special chef in mind who does things with the best effort? My cat, easy task, boiling potatoes to be fair, comb technique. It's strong, yeah, you really have to extrude to say he fixed my car quite a bit.

I'll give you both, so your left hand is Mike, your right hand is Barry, surprise whoever you want to lose, oh thank you because when you burn the spices. you said sit with the spices no, no, I think you got it, they are traditional Chinese

samosas

, thank you very much and some classified aversion therapy, golden and yes, delicious despite its bumper, not bad at all, very tasty, very good now again. I have to jump on, make sure you subscribe to the chitinous channel and also check out their workshop because that's how samosas are actually made. He told me any shock if you liked him, like him.

I enjoyed it, yes, no, yes, Massie, thank you. I chatted now one more time to get involved and I just had to know that diving into it was the best thing for me, that for me was that no one would hold it, she would have to continue with the little thing at the end, I don't know if we did. anything, we didn't do any good sport, yeah, but he also makes amazing samosas. We've filmed an entire workshop as we tell you, which is pretty awesome, so make sure you go to the description and click that link. bare it all and don't make it great now talking about links and talking about shocking you know you want to have the joke of the week about shopping bags yes please this is really bad I'm so sorry now get your angry fingers ready to comment, that?

Does Charles Dickens keep his spice rack? I don't know what the best time in the world is. Nice, yes, my back is sticking out of my face.