Summary:
This video features three chefs making samosas, a popular Indian snack. Emily's samosas are filled with a potato and pea mixture seasoned with ginger, Serrano chilies, cumin, and garam masala. Rinku Dahlia adds ground lamb to her potato and pea filling, seasoned with a homemade panipuri masala that includes asafoetida. They also make various chutneys to accompany the samosas, including mint and cilantro chutney, garlic red chili chutney, and Tamarind chutney. The video highlights the different approaches and flavors of these samosas and chutneys.
1. Emily and Rinku are both professional chefs with Emily having a level one chef license and Rinku having a level two license. [Source: Text]
2. Rinku has been a professional chef for eight years. [Source: Text]
3. Rinku loves working with samosas and shaping them. [Source: Text]
4. Rinku grew up in a South Indian household and samosas were a common dish in their culture. [Source: Text]
5. Rinku is making a potato Samosa with a cilantro chutney. [Source: Text]
6. Rinku is also making a Bengali Samosa with cauliflower and lamb. [Source: Text]
7. The lamb is ground with a mix of spices, including North Indian, South Indian, and American spices. [Source: Text]
8. Rinku uses a Pani Puri spice blend, which includes nine spices. [Source: Text]
9. Rinku starts by heating the oil, then adds cumin seeds, Serrano chilies, garam masala, and ground ginger. [Source: Text]
10. Rinku then adds the spice blend into the ground lamb. [Source: Text]
11. Rinku is making her Samosa dough with all-purpose flour, caraway seeds, and Nigella seeds. [Source: Text]
12. Rinku rolls out the dough into a loaf shape and cuts it into five equal pieces. [Source: Text]
13. Rinku shapes the Samosas to form a cone and seals them with water. [Source: Text]
14. Rinku rests the samosas for 15 minutes before frying them. [Source: Text]
15. Rinku is air frying the samosas at 350 degrees for about 15 minutes. [Source: Text]
16. Rinku is making three chutneys: a minty green chili yogurt chutney, a garlic red chili chutney, and a tomato bell pepper chutney. [Source: Text]
17. The final plating includes the samosas with the chutneys, pomegranate seeds, cilantro, and mint leaves. [Source: Text]
18. The samosas are described as pouches of savory filling that are versatile and delicious. [Source: Text]
19. Rinku's samosas are appreciated for their balance, not being too spicy, and satisfying the taste buds. [Source: Text]