Ndengu Samosas from start to finish

Summary

Chef Raphael introduces a vegetarian twist on the classic samosa with a delicious Dengue (cowpea) filling in this cooking tutorial. He shares tips for soaking and cooking Dengue, preparing the onion and potato mixture with a secret ingredient—cumin seeds—for a flavorful filling. The chef also guides viewers through making the pastry, folding the samosas, and deep-frying them to achieve a crispy golden finish. A must-try recipe for a meatless alternative that's both tasty and easy to prepare.

Takeaways

• 🍳 The video is a cooking tutorial by Chef Raphael on making vegetarian Dengue samosas.
• 🌾 Dengue, also known as pigeon peas, are used as the main ingredient for the samosas' filling.
• 🥔 The filling includes pre-cooked potatoes, onions, and cumin seeds, which Chef Raphael considers a secret ingredient.
• 🍲 The Dengue needs to be soaked and then cooked, with care to remove any floating debris during soaking.
• 🔥 Cooking the filling involves frying onions until soft, then adding raw potatoes to cook with the onions until tender.
• 🥣 A mixture of water and all-purpose flour is used as 'glue' to seal the samosas after filling.
• 📖 Chef Raphael refers viewers to a previous video for instructions on making samosas pastry, which is similar to chapati dough.
• 📹 The video demonstrates how to roll out the pastry thin, cut it into rounds, and shape the samosas' pockets.
• 🍴 To fill the samosas, use a teaspoon and ensure the mixture reaches the end of the pocket without overfilling.
• 🍳 The samosas are deep-fried until golden brown, with the oil temperature checked by bubbling or a wooden spoon test.
• 🍴 The final product should have a crispy pastry and a flavorful filling, with a small hole to allow for oil drainage.

Q & A

What is the main ingredient used in Chef Raphael's vegetarian samosas?

The main ingredient used in Chef Raphael's vegetarian samosas is Dengue, which is a type of grain.

What is the first step Chef Raphael suggests when cooking Dengue for the samosas?

The first step Chef Raphael suggests is to soak the Dengue grains and then rinse them thoroughly, removing any dirt or debris that floats to the top.

What is the purpose of adding cumin seeds to the samosas according to Chef Raphael?

Chef Raphael considers cumin seeds as his secret ingredient for the samosas, as they add a unique and flavorful taste to the dish.

How does Chef Raphael recommend cooking the potatoes for the samosas?

Chef Raphael recommends frying the onions slightly first, then adding raw potatoes to cook together with the onions until they are soft.

What is the role of potatoes in the samosas filling according to the script?

The potatoes help to give a nice thick mixture to the filling, making it easier to stick together when mashed.

What is the ideal hole size for the samosas when sealing the pastry according to Chef Raphael?

Chef Raphael suggests that a small hole is acceptable, as it allows for excess oil to drain off after cooking, but a large hole should be avoided as it can make the oil dirty.

How does Chef Raphael ensure the oil is at the right temperature for frying the samosas?

Chef Raphael checks the oil temperature by placing a wooden spoon in the oil and observing if it bubbles gently, or by adding a drop of water and listening for the reaction.

What is the importance of the pastry being thin when making samosas according to the script?

A thin pastry is important for making samosas because it ensures that the pastry is crispy and not too thick, enhancing the overall texture and taste of the samosas.

What is the recommended method for filling the samosas according to the script?

The recommended method for filling the samosas is to use a teaspoon to push the filling into the pastry pocket, ensuring it reaches the end and pressing it to secure the filling inside.

What is the significance of the 'glue' mixture used in sealing the samosas?

The 'glue' mixture, made of water and all-purpose flour, is used to seal the edges of the samosas, ensuring they hold their shape and the filling stays inside during frying.

How does Chef Raphael suggest serving the samosas?

Chef Raphael suggests serving the samosas hot and crispy, with the excess oil drained off using a paper towel after frying.