[DOOR OPENING] Hello, everyone. We are Sorted Food. And this is Fridge Cam. Now, today is one of those
horrible videos where we get electrically shocked for fun. Yeah. [ELECTRICITY HUMMING] So another chance to play
You've Had a Shocker. And this time, we're joined
by a true expert, Chetna, and your phenomenal
samosa recipe. Thank you. Oh, I'm so excited, and so
looking forward to that. I think you're going
to love this game. What are they looking for? They are looking to give a nice
golden crispy samosa, not pale looking, really
nicely golden, packed with the filling, the
potato filling, which needs to have a cake soak,
right amount of spices. And it needs to be crispy and
flaky all at the same time. So two of the boys are
going to be hooked up to a shocking device
that's going to give them a little bit of a shock whenever
they go away from the recipe. Bad kitchen practice, or
whenever we think it's just appropriate to give
them a bit of a buzz. And as before, at
the end, you're going to pick Chef Special,
so whoever you think has performed best
and contributed most to the efforts. And well, you know what happens. [BANGING] Now, they've both
made samosas before-- OK. So it's all to play for. Right, so I've mixed it up. I've gone leg. Why have you done that? I don't know. OK, here we go. [PING] I'm going to take potatoes,
OK? (WHISPERING) We're peeling. We're going to peel these. I'm going to peel these. No, no, I'm going to wash them. I'm going to peel them. [BUZZER] [ZAP] [SCREAM] Add five tablespoons of water. What happened? I've already done
something wrong. Is it worse? It's-- the leg is
a large muscle. [LAUGHING] You shouldn't be
peeling the potatoes. For me, I think, it
just is much easier. And it just stays in one
piece once it's boiled. Now you know. I have a funny feeling that
you're not working as a team. OK, no, no, no! Give me a chance. I haven't made a mistake yet. Give me a chance. But did you let Mike
make that mistake? No, please. No, I wasn't-- Did you? I let-- [ZAP] [SQUEAL] [LAUGHING] They're going to have
to work as a team. I know they're divided. Barry is doing the pastry. Mike is doing the filling. But they can help each other. [PING] We're going to now
create my pastry, get it all in a bowl first. Then I'm going to
bring it to Kevin and turn it out onto a
board to flat it out. Half a teaspoon of carom seeds. Carom seeds? No, no. Deliciously authentic. We didn't have any
in our dry store. So there are three spices there,
fenugreek, caraway, and fennel. Use whichever you
think is closest. [LAUGHING] Sorry. This is so difficult. Oh, wait, OK, right. OK, I remember the flavor. Oh. I can't help you. I physically can't help you. I mean, I can do this. I've made my decision. Some caraway. [BUZZER] [ZAP] [GIGGLING] Oh, no, I'll go again. I've got to go again. Let me step in. We're a team. 100% cumin seeds. Oh, OK, cool. We're good. Yeah, obviously, cumin seeds. [YELL] No! What happened? [LAUGHING] I took one in the leg. Then in that case, it's
definitely fennel seeds. Just be polite, OK? Be positive. We're having a lovely time. Thank you for teaching us. [PING] [LAUGHING] I mean, we're in
trouble as it is. Oh, god! I was just looking to see
whether I could do any steps while you're making dough. Temper the spices. Surely that just means-- oh. I reckon heat them
up, because you have to heat spices
to unlock the flavor-- That sounds about right. In a dry pattern. Cumin seeds, chili powder,
garam masala, mango powder-- [BUZZER] [ZAP] [YELL] That was wrong. It's a dry pan. It'll burn the spices. So you need some oil. You Judas. So I would prepare the tempering
once the potatoes are ready. Oh. Once you've peeled the
potatoes, chop them. That's when I'll temper
the spices so that, as soon as it's ready,
you'll add the potatoes, and they'll absorb
all the flavors. [PING] Do I just put this
one aside, or should I put this in the fridge? Mm, there's no butter in it. No. [ZAP] [WHIMPERING] Yes. Aren't your spices burning? They're actually doing well. No, no. [ZAP] [CLATTERING] So sorry. That was a-- What have you done? I put it in the fridge. I put it in the fridge. Don't put it in the fridge. What time did you
start resting it? Probably only five minutes. It was enough time for
me to burn the spices. [ZAP] [YELL] But that was a good dry run. When your potatoes are
ready, you can go again. It wasn't a dry run, Ben. I needed to use oil. We've been through this. So go shop for it. [PING] I don't feel like
you can shock him for something that's just him. Right, spices, again. Oh, god. [ZAP] What? Not yet! These have to be
cold before you-- Oh! [ZAP] [BLEEP] Just a suggestion, and this
is a personal preference, but just peeling it with a
little edge of a teaspoon would just-- if
it is really hot, don't put hot potato skin
under your fingernail. [CLATTERING] [ZAP] [YELL] [ZAP] [INCOHERENT] Do they actually
think they're going to use that size of
potatoes into the mixture? How could you? [LAUGHTER] [PING] Divide the dough
into six pieces. Roll the pieces into circles,
and cut them in half. It's my time to shine. I thought I did
well on the spices. [SPUTTERING] Look
at this rolling. Brush the straight edge with
water, fold into a cone shape, and load up the filling. [ZAP] I brushed the wrong edge. You need to fold
it very slightly first to get a cone shape. And then you fill it. And you hold it like that-- And then-- Oh, it's just all coming
flooding back to me. Oh, good. It's only taken 45 minutes. [LAUGHTER] Complements from the sofa
on your samosa shaping. Yeah! Fry in batches and serve. [PING] Ready, mate? I am ready. We're going in with
six at a time, then. OK, we are good to go, 180. OK, when did you flip those? Just about a second ago. [SIGH] OK. Oh, these aren't far
off bad, actually. Well, you've done
this before, so-- I know what I'm looking for. And they're not there yet. OK, they're good. Yeah? [BUZZER] [ZAP] [YELL] No, they're not. They need to be slightly
browner than this. So leave it-- so a
little bit browner? Yeah. Cool. So Chetna, while they're
frying the last batch, have you got a Chef
Special in mind? Who do you think has
done the best effort? Mike had the easier task
of boiling potatoes. To be fair, pairing technique
with the cone was strong. Yeah, yeah, really. I mean, he got it straight away. He stitched Mike up quite a bit. I'm going to give you both. So your left hand is Mike. Your right hand is Barry. Shock whoever you want to lose. [ZAP] [YELL] OK. Oh. Thank you. Because when you burned
the spices, you said-- Did I burn the spices? [LAUGHTER] Oh no. (SHAKING VOICE) And
there you have it, that is traditional samosas-- [ZAP] --with a little
help from Chetna. Thank you very much, and
some aversion therapy. Sorted-- [ZAP] [YELL] (SHAKILY) Blistered,
golden, and [BABBLING] (SHAKILY) Oh, yeah. Delicious. This [INAUDIBLE] are
perfect, not burned at all. (SHAKILY) It's a
very tasty samosa. (SHAKILY) Really good. Now, can I come off? [LAUGHING] (SHAKILY) Make sure you guys
subscribe to Chetna's channel. Also, check out her
workshop, because that's how you really make samosas. And you don't need-- [ZAP] --any electric shocking. If you enjoyed that,
give it a like. I enjoyed it. Yeah, I didn't. Yeah. Massive thanks to
Chetna, once again, for getting involved, and just-- [LAUGHTER] --well, I don't know, sort
of immersing herself in it. The best bit about it for
me was that no one told her that she'd have to go onto
the little thing at the end-- Oh, no, we didn't. --the plank thing. We didn't. And she was a really good sport. Yeah, that was amazing. But also, she does make
incredible samosas. We've filmed an entire workshop,
as we've been telling you, which is an amazing thing. So make you go down
into the description and click on that link. Find out all about
it, and go and get it, because it's brilliant. Now, talking about links,
and talking about shocking-- Oh, yeah. --do you want to have a
shocking Dad joke of the week? Yes, please. I think this is
a really bad one. I'm really sorry already. Get your angry
commenting fingers ready. [BANG] What does Charles Dickens
keep in his spice rack? I don't know. The best of thymes,
the worst of thymes. That is-- Can I take that one back? Get out of my face. Get out of my face.
