4 Levels of Samosas: Amateur to Food Scientist | Epicurious

foreign Emily and I'm a level one Chef I'm Rinku I'm a level two show I'm Dahlia and I've been a professional chef for eight years they're so filling and like cozy you get like that soft fluffy potato with the outside crunch I love shaping folding working with samosas let's not put the lazy cook growing up in a South Indian household it was something that my family often made and it was one of those really fun things to eat that we knew just came from our culture in general but traditionally it is a North Indian Savory snack foreign [Music] so I'm making a potato Samosa with a cilantro chutney so I'm making a Bengali Samosa with a little bit of cauliflower I'm making lamb key massimosas with three different chutneys it's ground meat with a bunch of different spices a little North Indian a little bit South Indian and somewhere in the middle of the fact that I also live in America so my plan to cook this filling is to start by heating up the oil then I'm going to add my cumin seeds and just sort of Bloom them for a second then I'm going to add my Serrano chilies garam masala is like a mix of spices it brings sort of like those warm and earthy notes and now I'm just gonna put in my ground ginger also yeah start by toasting some spices the balance together the cumin Smoky the panel is a little bit sweet and the Chili Peppers bring them together but just a little bit of heat the spices will tell me when they are ready the darken they get Smoky and they are smelling quite amazing the specific spice blend that I'm using is a Pani Puri spice blend Pani Puri is a North Indian Street Food my honey for you spice plant is going to have nine spices black salt also known as kala namak Tangy but almost Umami taste to it Lord of cell ginger powder amcher which is a dried mango powder it gives it a really nice sour Tang few men the asafoetida it's got this oniony garlicky and almost sour quality to it some black lime that adds a darker sourness kashmiri chili it's actually pretty mellow some citric acid to add a little bit more sourness to this dish smells good smells really good making your own spice blend is great but garam masala is a great sort of shortcut so now that my spice is a roasted I'm grinding them to get them into a nice powder now I'm going to add my spice blend into my ground lamb it's super complex in flavor so I'm gonna keep the rest of the things that go into the lamb keema very simple this is a blend of five old spices fennel cumin whole mustard seeds fenugreek seeds and Nigella seeds this is coming together so beautifully the juices are coming out of the Lamb so this is the perfect time to add in the peas I use frozen peas just because I always have them in the freezer with frozen peas it gives it a little more time to get acquainted with the ground lamb you can use fresh peas it cooks faster I'm cooking the onions the ginger that's a nice touch of brightness it is smelling quite nice at this point I'm adding in my peeled and dice you can't go potatoes so I'm using Yukon Gold potatoes they work and they taste good I like using russet potatoes because I think they just hold their shape better so it's just a sturdier potato so America is getting added in my potatoes are beginning to get soft at this point I'm adding in my cauliflower not against it I know a lot of people enjoy cauliflower yeah these are my daughter's favorite now I'm adding in salt roasted spice blend peas at this point I can Mash this with the back of my wooden spoon I want the filling to be mushy enough so that it helps me stuff the samosas comfortable adding in my chopped peanuts this gives the filling texture I love that wrinkle is adding peanuts I feel like peanuts would add a nice crunch to it I think this filling is ready to go I'm gonna add my lemon juice in first and then I'll move it all into my bowl I'm also going to add a little bit of sugar to add just a touch of sweetness because it's wonderfully Savory right now and while it's coming to room temperature I'm going to make the dough so to make my Samosa dough I'll start with the all-purpose flour I'm going to use the pre-made empanada dough but I'm going to judge it up a little bit so I'm going to roll caraway seeds into my dough it's an easy hack it makes your pre-made dough look fancy you're welcome what I have here is maida which is finely milled wheat flour I'm adding Nigella seeds to my dough because they make them look pretty they are mild but they add them light onion flavor so I'm mixing in the sauce us now I'm working in the shortening with my fingertips the vegetable shortening acts as the fat and the dough if I wasn't using vegetable shortening I'd probably use ghee in fact that's probably more traditional ghee is clarified butter using ghee with maida and frying it yields a very crispy crust versus using oil I'm being very precise with the amount of water having it be a little thinner also works well for the samosas I'm just putting the caraway seeds on one side I don't want it to be two Caraway e carry seeds are a great idea now I'm adding floor to sell into the maida mixture and I'm slowly forming it into a ball there's so much joy in cooking just like playing with dough forgetting everything and just focusing on the task at hand what a workout I do it's pliable it does not feel bad now I'm going to set this aside to rest I'm gonna let the dough rest for 30 minutes I want to seal it so no moisture gets in I'm sure you could use Saran that but you know growing up in India we just used a piece of cloth and like a plate to cover things I'm ready to shape my samosas will be doing is breaking up about lemon sized bowls of the dough each bowl of dough will be enough for two samosas first thing I'm going to do is roll my dough out into a loaf shape and then I'm going to cut it into five equal pieces I'm rolling my dough into one big circle and I'm just going to cut this down the middle and I am ready to move on to stuffing my samosas I am shaping my Samosa to form a cone and use water to seal it water is going to act as a glue I'm pinching the dough this is important the reason why is that they're not tightly close together when you fry them they're going to open up and I do not want an oily Samosa I'm probably putting like two tablespoons of filling in here I just don't want to over stuff it so to me I feel like this is kind of a classic Samosa shape I know that there are other ways to do it so I pleat the middle then tuck it into the edge right here right in the middle and then I push the one side edges together and then I push the other side edges together and then you have a standing Samosa it's therapeutic to make samosas so then you get this little like rounded triangle situation Tada Samosa now that my samosas are all formed I'm going to let them rest for 15 minutes in the refrigerator before I fry them I'm going to be air frying my samosas it's way easier and way less messy I'm frying my samosas because that's the traditional method Prime rocks love frying don't always want to do it it's scary airfryer just didn't exist a thousand years ago guys it's just that's the way we did it so I'm going to air fry my samosas at 350 degrees for about 15 minutes I like to use the wall I feel it circulates the heat more uniformly my technique is to start out with low heat if you want your samosas to cook gradually then I to get a crispy outer texture and once I notice the outer side is crispy then and I turn the heat to medium so I'm looking for a nice pale golden color on the outside then I let it brown and then I turn it to lower and let it finish off all right my samosas are probably ready so I'm gonna pull them out of this airfryer let's see oh come on baby oh beautiful my samosas are fried and now I'm ready to make my chutneys Chutney is a condiment usually served with snacks like a dipping sauce that many people use with their dishes I'm gonna make like a pretty simple cilantro chutney the first Chutney I'm gonna make is a minty green chili yogurt Chutney that sounds great I'm going to be making a cilantro mint Chutney and a tomato bell pepper Chutney and so I'm starting out here with the Greek yogurt cilantro and then I'm going to throw in the Serrano chilies I think I'm the kind of Indian that can't handle a lot of spice so like Serrano is like perfect for me I'm going to add in some mint leaves I'll add in the rest later then I'm going to throw in my Florida south I really love Florida sulfur it's like a little bit of crunch coriander put some floral notes it's a very good compliment to the smokiness of cumin seeds the black salt does add saltiness with a depth of flavor I like to use lime for tanginess lemon juice salt and pepper water and then I'm going to blend now my minty green chili yogurt Chutney is done and next I'm going to work on my garlic red chili Chutney that sounds so good bring that here I picked out the brightest reddest kashmiri chilies that you can find so that the color is really potent next thing I'm going to add is the Florida cell I like to use whole big cloves of garlic because I want to max out on the garlicky flavor that I'm gonna get add a little bit of water and give it a quick blend my garlic red chili Chutney is done and now I'm going to work on my tomato bell pepper Chutney but I'm going to start with heating a little bit of the mustard oil next I'm going to work on my Tamarind Chutney Tamarind is a pot like fruit that you crack open and you use the pulp rum the pulp itself is very sour and tangy a lot of people love Sour Patch Kids I Like Tamarind it's like that so now I'm adding in the mustard seeds and gingers Tomatoes go in and the bell peppers lemon juice to accentuate the tartness dab on the Chutney to have a somewhat soft consistency I'm going to add my sunflower oil in and then while that's heating up I'm going to get my cumin seeds ready and I'm going to throw that in as well so my tomatoes and bell pepper is in I'm adding in brown sugar and here I'm adding in tarragon for a nice and a slight Flavor now I'm going to blend my Chutney to a somewhat smooth consistency so I'll be popping the Bengali Five Spices in the mustard oil and that is the final pop of flavor that this Chutney gets it's really amazing how the cumin seeds sort of tell you it's ready because once you wear it pop you're ready to move on to the next step it started popping next I'm going to add the ginger powder then I'm going to add the kashmiri chili powder and then a pinch of asputita I'm going to add The Tamarind pulp puree really smells good and then I'm going to throw in the jaggery jaggery is raw unrefined sugar cane That's grounded up here this is going to be sweet sour Tangy a bit pungent because of the asfatida and a little bit earthy because of the cumin and a bit of spice because of the kashmiri chili I'm adding in a little bit of tarragon over the top for color and mixing in my tempered Five Spices and we are done my three chutneys will work really well together my garlic red chili Chutney is a little spicy a little garlicky my minty green chili Chutney is minty and just a little bit spicy and super herbaceous and The Tamarind Chutney is sweet it's sour it's Tangy that sulfuric acid has a little bit of umami and funkiness to it Pour That in the bowl now that my chutney's done I'm ready to Plate first I am going to plate with my Tamarind Chutney minty green chili Chutney and the last is the garlic red chili Chutney right up on top so first thing with my Chutney tomato chutney my mint and cilantro chutney done and then I'm going to take my samosas and I'm just going to Plate it in a line I just put them on the plate next to the chutneys some pomegranate seeds as a nice little garnish a little bit of cilantro right up on top and now I'm going to add some mint leaves and these are my samosas with my mint and cilantro chutney and tomato bell pepper chutney and these are my lamb chemo samosas with minty green chili Chutney garlic red chili Chutney and Tamarind chutney [Music] I like the way it looks plating is rustic but a little modern I love the Angles and I love how they look with the sauces I would like to dig in nice and crunchy outside it's pretty good The Filling is balanced it's not too spicy the Japanese work very well together this is the kind of Samosa that if you ate You'd Be So Satisfied you wouldn't need another meal I think my daughter would be proud of me samosas are pouches of savory filling made famous in India but enjoyed all over the world they're so versatile and delicious let's see how each of our Three Chefs made theirs Emily made a filling based on potatoes and peas she seasoned her samosas with aromatic Ginger Serrano chilies for spiciness cumin and garam masala sauteed cumin undergoes Browning reactions between the natural sugars and amino acids and form pureazines and add new flavors by sauteing the aromatics together human aldehyde is expressed in the oil so flavor becomes integrated throughout the filling like Emily and Rinku Dahlia made her filling based on potatoes and peas but elevated it with ground lamb seasoned with her panipuri Masala which she made with nine ingredients including asafoetida a quintessential Indian spice that is complex and intense from the mixture of dye dry and Tetra sulfides it contains foreign made her own dough out of all-purpose flour shortening water and Nigella seeds Nigella are small black irregularly shaped seeds that are herbal and slightly earthy with a hint of Caraway she was sure to rest her dough which allows maximum hydration of gluten proteins and starches and makes for a pliable and supple dough like Emily Rinku also made cone-shaped samosas and sealed the bottom turning the cone into a pyramid tetrahedral shape with softer edges Dahlia made her dough out of the traditional Maeda flower which is refined and bleached and made from wheat grown in the Indian subcontinent it has a naturally High gluten protein content however the proteins are partially denatured due to the heat from the friction of the Milling process which reduces functionality it's very similar to cake flour foreign made three chutneys one of which was a Tamarind Chutney Tamarind is intensely sour from 20 tartaric acid it has a complex Savory sour and tangy quality from enzymatic Browning reactions that take place on the tree as the pulp of the Pod becomes more concentrated as water is evaporated in a very hot environment she added jaggery which is Crystal and sugar still covered in cane juice from which it was formed she also made green chili yogurt Chutney from Whole fat thick yogurt that is seasoned with mint and Serrano chilies yogurt has a cooling effect and mitigates some of the spiciness from the Serrano chilies by dissolving the capsaicin that sends signals to the brain that there's lots of heat there are so many ways you can make samosas your own from dough to fillings and chutneys next time you're in the mood for this Savory stuffed treat we hope you'll take some of these tips from our three talented chefs

Channel: Epicurious

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Id: GbKwuo6tKPE

Length: 16min 21sec (981 seconds)

Published: Tue Dec 06 2022