1 00:00:01,080 --> 00:00:04,200 MAEVE O'MEARA: It's Indian Week on The Chef's Line... Going to get a bit noisy. 2 00:00:04,400 --> 00:00:05,880 ..and, tonight, we're dishing up 3 00:00:06,080 --> 00:00:08,360 some quintessential Indian street food - 4 00:00:08,560 --> 00:00:10,680 vegetarian samosas. 5 00:00:10,880 --> 00:00:12,480 You don't want a soggy samosa. 6 00:00:12,680 --> 00:00:15,120 Samosas are delicious savoury parcels, 7 00:00:15,320 --> 00:00:17,480 made with crispy pastry, 8 00:00:17,680 --> 00:00:19,560 spicy fillings, 9 00:00:19,760 --> 00:00:21,720 and perfect accompaniments. 10 00:00:21,920 --> 00:00:24,360 The pastry is going to win it today. 11 00:00:24,600 --> 00:00:29,120 Some of Australia's best home cooks will be putting their culinary skills to the test 12 00:00:29,320 --> 00:00:31,920 against top Indian restaurant, Atta. 13 00:00:32,120 --> 00:00:34,120 One word - delicious. 14 00:00:34,320 --> 00:00:37,400 Tonight, the home cooks will face the first stop 15 00:00:37,600 --> 00:00:40,760 in their Chef's Line, apprentice chef Indy. 16 00:00:40,960 --> 00:00:42,760 Indy's coming along good. 17 00:00:42,960 --> 00:00:44,640 As the week progresses... 18 00:00:44,840 --> 00:00:46,120 Ooh! I don't know if I can do it or not. 19 00:00:46,320 --> 00:00:48,800 ..the competition will escalate in difficulty 20 00:00:49,000 --> 00:00:50,520 from the apprentice, all the way... 21 00:00:50,720 --> 00:00:52,400 Good job! A-team! 22 00:00:52,600 --> 00:00:53,920 ..to the head chef. 23 00:00:54,120 --> 00:00:57,440 Judged by executive chef Dan Hong, 24 00:00:57,640 --> 00:00:59,720 renowned chef Mark Olive 25 00:00:59,920 --> 00:01:02,240 and food writer Melissa Leong. 26 00:01:03,640 --> 00:01:07,680 Whose samosas will win them the chance to reach the end 27 00:01:07,880 --> 00:01:09,640 of The Chef's Line? 28 00:01:16,520 --> 00:01:18,920 Hi, guys, and welcome to The Chef's Line. 29 00:01:19,120 --> 00:01:20,920 (ALL CHEER) 30 00:01:21,120 --> 00:01:22,600 It's Indian Week, 31 00:01:22,800 --> 00:01:26,120 and we're going to find out who makes the best samosas! 32 00:01:26,320 --> 00:01:27,920 Yeah! Woo! 33 00:01:28,120 --> 00:01:29,880 Welcome, restaurant Atta. 34 00:01:30,080 --> 00:01:31,720 Thank you. Thank you for having us. 35 00:01:31,920 --> 00:01:34,760 Head chef Harry, is your team ready? 36 00:01:34,960 --> 00:01:37,200 This is what we do every day at the restaurant, 37 00:01:37,400 --> 00:01:39,480 so we're well and truly prepared for the competition. 38 00:01:39,680 --> 00:01:42,120 Apprentice chef Indy, please step up. 39 00:01:42,320 --> 00:01:45,360 I hope you've brought your A-game because from the looks of things 40 00:01:45,560 --> 00:01:48,640 these home cooks have been practicing for years. 41 00:01:48,840 --> 00:01:52,040 Tonight's dish is the vegetarian samosa. 42 00:01:52,240 --> 00:01:56,720 A tightly packed, golden-brown pocket of flavour. 43 00:01:56,920 --> 00:02:01,040 So, tonight's blind judge is going to be Dan. 44 00:02:01,240 --> 00:02:02,040 Yes! 45 00:02:02,240 --> 00:02:05,240 We're going to lock him out back so he doesn't know what's going on. 46 00:02:05,440 --> 00:02:06,880 I love a good samosa, 47 00:02:07,080 --> 00:02:09,240 and you can't see it right now, but I'm actually frothing. 48 00:02:09,440 --> 00:02:10,920 (LAUGHTER) 49 00:02:11,120 --> 00:02:12,480 Good luck, guys. 50 00:02:12,680 --> 00:02:16,120 Apprentice chef Indy, home cooks, you all have 60 minutes 51 00:02:16,320 --> 00:02:19,520 to get together your best samosas with accompaniments. 52 00:02:19,720 --> 00:02:21,760 So, what are you waiting for? Let's cook! 53 00:02:28,080 --> 00:02:31,000 I think samosas for me, one of my favourite Indian street foods. 54 00:02:31,200 --> 00:02:33,040 Like, that gorgeous flaky pastry on the outside, 55 00:02:33,240 --> 00:02:35,120 and then, when you bite into it, you get that steam 56 00:02:35,320 --> 00:02:37,200 of all of the beautiful vegetables on the inside. 57 00:02:37,400 --> 00:02:39,120 Stop, you're making me hungry! 58 00:02:39,320 --> 00:02:41,080 And one of the most important things, 59 00:02:41,280 --> 00:02:43,520 I think for today, is the spice as well, so... 60 00:02:43,720 --> 00:02:45,000 Absolutely. 61 00:02:45,200 --> 00:02:47,360 Well, I mean, it is Indian week and so, of course, 62 00:02:47,560 --> 00:02:50,160 the balance of those spices is very, very important. 63 00:02:50,360 --> 00:02:51,480 Totally. 64 00:02:53,600 --> 00:02:55,400 My name is Sarj. 65 00:02:55,600 --> 00:02:57,360 I'm making samosas, 66 00:02:57,560 --> 00:03:00,920 and it's going to accompany a coriander chutney 67 00:03:01,120 --> 00:03:02,600 with green chillies in it, 68 00:03:02,800 --> 00:03:07,480 but there's so many components to it so I'm actually a bit frazzled. 69 00:03:09,360 --> 00:03:13,440 Oh! I'm hoping that everything's going to go my way today. 70 00:03:13,640 --> 00:03:16,720 I am originally from Kuala Lumpur, Malaysia. 71 00:03:16,920 --> 00:03:19,040 Who is hungry today? Me! 72 00:03:19,240 --> 00:03:21,880 Living in Malaysia, Indian cooking is so profound. 73 00:03:22,080 --> 00:03:24,600 I hope that they are going to enjoy this dish. 74 00:03:24,800 --> 00:03:27,760 I cook for my husband and I cook for my international students. 75 00:03:27,960 --> 00:03:31,600 Let's go and feed lots of people today. 76 00:03:31,800 --> 00:03:33,480 I do look after international students 77 00:03:33,680 --> 00:03:35,560 and I have been for over 20 years. 78 00:03:35,760 --> 00:03:38,080 ALL: What's cooking, Sarj? 79 00:03:39,120 --> 00:03:41,360 For this process of making samosa, I need the filling, 80 00:03:41,560 --> 00:03:42,880 so what I'm going to do, 81 00:03:43,080 --> 00:03:44,600 I'm going to quickly put it all together 82 00:03:44,800 --> 00:03:46,120 and put it in the fridge 83 00:03:46,320 --> 00:03:48,840 so that it's chilled enough for me to use it for the pastry. 84 00:03:49,040 --> 00:03:54,120 So my secret weapon in my samosa was my caramelised onion paste 85 00:03:54,320 --> 00:03:57,960 and I ended up blending some ginger, garlic, 86 00:03:58,160 --> 00:04:00,840 turmeric and onion and a little bit of oil, 87 00:04:01,040 --> 00:04:04,640 then I incorporated it in the filling of the samosas. 88 00:04:04,840 --> 00:04:06,800 Hi, Sarj. Hello! 89 00:04:07,000 --> 00:04:08,400 Talk to me about your samosas 90 00:04:08,600 --> 00:04:10,560 with coriander and green chilli chutney. 91 00:04:10,760 --> 00:04:12,640 It sounds delicious. Yes! Oh, my goodness. 92 00:04:12,840 --> 00:04:15,200 I'm seeing pumpkin but I'm not seeing potato? 93 00:04:15,400 --> 00:04:16,960 You haven't seen potatoes, yeah? 94 00:04:17,160 --> 00:04:20,600 Potatoes have already gone in, so par-boil the potatoes, 95 00:04:20,800 --> 00:04:23,800 the pumpkin and the sweet potato in salted water. 96 00:04:24,000 --> 00:04:25,720 Ah, so instead of just white potato, 97 00:04:25,920 --> 00:04:27,920 you have sweet potato and pumpkin as well as potato? 98 00:04:28,120 --> 00:04:29,400 Absolutely! 99 00:04:29,600 --> 00:04:31,520 This is my Western influence... Ah, I see. 100 00:04:31,720 --> 00:04:33,360 ..in my samosa, you see? 101 00:04:33,560 --> 00:04:35,680 So do you think you can beat the restaurant tonight? 102 00:04:35,880 --> 00:04:37,720 Well, I am hoping I will because - 103 00:04:37,920 --> 00:04:39,440 40 years of experience of cooking at home. 104 00:04:39,640 --> 00:04:42,360 Amazing. So I'm hoping I'm going to do it! 105 00:04:45,600 --> 00:04:47,160 My name is Anushree. 106 00:04:47,360 --> 00:04:50,280 Tonight I'm making samosas with a yoghurt and mint chutney 107 00:04:50,480 --> 00:04:53,120 and tamarind and date chutney. 108 00:04:53,320 --> 00:04:57,720 And I'm from Knackpul, which is a small town in India. 109 00:04:59,400 --> 00:05:01,360 I got the love of cooking from my mum 110 00:05:01,560 --> 00:05:06,280 because growing up I saw her do a lot of cooking. 111 00:05:06,480 --> 00:05:10,480 Food is a big part of Indian culture as well. 112 00:05:12,120 --> 00:05:15,080 So the samosas I'm making are pretty simple, 113 00:05:15,280 --> 00:05:17,000 it's a basic recipe. 114 00:05:17,200 --> 00:05:21,800 People tend to make it spicy or with a lot of condiments in it, 115 00:05:22,000 --> 00:05:25,320 and this is a recipe which you'll find on the streets. 116 00:05:25,520 --> 00:05:28,840 Oh, she's got a pressure cooker. 117 00:05:30,080 --> 00:05:32,440 I've also got my kitchen cooker. 118 00:05:32,640 --> 00:05:34,320 If you go to any Indian house, 119 00:05:34,520 --> 00:05:37,360 you are bound to hear the whistle of a cooker 120 00:05:37,560 --> 00:05:41,280 because no house in India has a kitchen without a cooker. 121 00:05:47,000 --> 00:05:48,400 My name's Iain. 122 00:05:48,600 --> 00:05:50,480 Tonight I'm making vegetarian samosas 123 00:05:50,680 --> 00:05:52,120 with tomato chutney. 124 00:05:52,360 --> 00:05:57,560 Basically it's my take on ricotta and spinach sausage roll, but Indian style. 125 00:05:57,760 --> 00:05:59,920 So I've got my tomato chutney instead of tomato sauce, 126 00:06:00,120 --> 00:06:03,480 spinach and fresh paneer inside the samosa. 127 00:06:04,680 --> 00:06:06,120 My personal connection to Indian food, 128 00:06:06,320 --> 00:06:08,520 I guess, lies with the fact that I'm a vegetarian. 129 00:06:08,720 --> 00:06:12,760 Some aloo gobi and then a Sri Lankan beetroot curry. 130 00:06:12,960 --> 00:06:16,880 For me, vegetarian cooking, like Indian is the number one cuisine, 131 00:06:17,080 --> 00:06:19,000 I think there's so much flavour, you can do so much. 132 00:06:19,200 --> 00:06:20,160 Wow! 133 00:06:20,360 --> 00:06:21,680 I really love this dish 134 00:06:21,920 --> 00:06:25,800 because it's really just, you know, such a great little all-in-one snack. 135 00:06:26,000 --> 00:06:28,280 My secret ingredient is just making the paneer fresh 136 00:06:28,480 --> 00:06:31,120 instead of getting it out of a tub or a packet. 137 00:06:31,320 --> 00:06:34,560 Paneer is pretty similar to ricotta, it's just an Indian cheese. 138 00:06:34,760 --> 00:06:38,080 Basically what I do is get some milk on the boil, then add lemon juice, 139 00:06:38,280 --> 00:06:40,640 and stir it until the curds separate from the whey, 140 00:06:40,840 --> 00:06:43,920 then just strain it out and what's left over is the paneer. 141 00:06:45,400 --> 00:06:48,480 When I went to separate the whey from the curds, 142 00:06:48,680 --> 00:06:51,760 it was just not draining as well as it could have. 143 00:06:51,960 --> 00:06:53,840 I decided to take a different tack... 144 00:06:54,040 --> 00:06:55,400 Bit of a disaster. 145 00:06:55,600 --> 00:06:57,080 ..and get some cloth. 146 00:06:57,280 --> 00:06:59,000 That worked a bit better, 147 00:06:59,200 --> 00:07:01,840 but I did lose a bit of paneer in the process. 148 00:07:04,400 --> 00:07:06,560 Vegetarian challenge. Yeah, yeah. 149 00:07:06,800 --> 00:07:09,320 You should have this in the bag, right? Fingers crossed. 150 00:07:09,520 --> 00:07:12,400 Fingers crossed I can knock out a good samosa with this one. 151 00:07:12,600 --> 00:07:14,680 How did you discover Indian food? 152 00:07:14,880 --> 00:07:16,600 Um, through... Through my mum, I guess. 153 00:07:16,800 --> 00:07:19,240 She spent a lot of her childhood growing up in Singapore, 154 00:07:19,440 --> 00:07:21,800 and I remember, basically, we went to this Indian restaurant, 155 00:07:22,000 --> 00:07:25,520 and it was like one of those kind of evangelical moments for me, I think, 156 00:07:25,720 --> 00:07:27,680 sitting down and eating this Indian food, 157 00:07:27,880 --> 00:07:29,240 and ever since then I've been hooked. 158 00:07:29,440 --> 00:07:30,880 Yeah. 159 00:07:32,160 --> 00:07:33,600 My name is Smita Grandland. 160 00:07:35,160 --> 00:07:38,600 Today I'm cooking samosas with coriander and mint sauce 161 00:07:38,800 --> 00:07:40,480 and tamarind chutney. 162 00:07:40,680 --> 00:07:42,240 I've got the potatoes on the boil 163 00:07:42,440 --> 00:07:45,720 and I've got the tamarind chutney just on the boil here. 164 00:07:45,920 --> 00:07:48,120 I'm not using measurements at the moment 165 00:07:48,320 --> 00:07:50,760 so I'm guessing it all. 166 00:07:50,960 --> 00:07:54,720 I think with Indian cooking, it is cooking by sight and smell. 167 00:07:54,920 --> 00:07:58,840 I love cooking 'cause it's very creative, it's my outlet. 168 00:07:59,040 --> 00:08:00,920 Whilst there are complicated recipes 169 00:08:01,120 --> 00:08:02,680 and they look like they're a mile long, 170 00:08:02,880 --> 00:08:04,560 I don't follow them. 171 00:08:04,760 --> 00:08:08,720 So what I like is just smell the spices that I enjoy 172 00:08:08,920 --> 00:08:10,720 and I put more of those in. 173 00:08:10,920 --> 00:08:14,440 My samosa filling consists of some green chilli, 174 00:08:14,640 --> 00:08:17,320 so just to add some freshness to it. 175 00:08:17,520 --> 00:08:20,240 So what I'm doing is putting some fresh herbs and spices in there 176 00:08:20,440 --> 00:08:22,800 to balance it out, hopefully. 177 00:08:24,200 --> 00:08:25,680 Look at you, your knife skills. 178 00:08:25,880 --> 00:08:29,120 Oh, I'd just better be a little bit careful. 179 00:08:29,320 --> 00:08:30,680 Just something you do at home, no doubt. 180 00:08:30,880 --> 00:08:33,080 Just a little bit. So what are you making here? 181 00:08:33,280 --> 00:08:36,000 I'm making the aromatics for the samosa stuffing. 182 00:08:36,200 --> 00:08:39,040 I've got fresh coriander here and fresh chilli 183 00:08:39,240 --> 00:08:40,680 'cause I'm also putting in chilli powder 184 00:08:40,880 --> 00:08:42,760 so I want to try and layer the flavours a little bit. 185 00:08:42,960 --> 00:08:44,520 OK, is that the secret? 186 00:08:44,720 --> 00:08:48,080 Maybe, because I like using the same element in different forms 187 00:08:48,280 --> 00:08:49,840 and so hopefully add some layers. 188 00:08:50,040 --> 00:08:51,000 Yeah? Yeah. 189 00:08:54,040 --> 00:08:57,400 MAEVE O'MEARA: Apprentice chef Indy is Atta's only challenger 190 00:08:57,600 --> 00:08:59,480 against all four home cooks, 191 00:08:59,680 --> 00:09:03,720 and is attempting their modern take on the classic samosa. 192 00:09:03,920 --> 00:09:06,400 Looks like they're well and truly prepared for the competition. 193 00:09:06,600 --> 00:09:08,800 I mean, we need to watch out. 194 00:09:09,000 --> 00:09:11,160 (LAUGHS) 195 00:09:11,360 --> 00:09:12,920 It's four against one, but... 196 00:09:13,120 --> 00:09:15,560 Four against one, but it's alright. But I'll manage. 197 00:09:16,760 --> 00:09:20,320 I'm Indy and I'm the apprentice chef at Atta restaurant. 198 00:09:21,960 --> 00:09:24,280 Professionally I've only been cooking two years. 199 00:09:24,480 --> 00:09:26,920 If you ask me how long I've been cooking at home, 200 00:09:27,120 --> 00:09:28,880 I don't remember. 201 00:09:29,080 --> 00:09:32,680 So our dish at Atta restaurant is the Dirty Samosa 202 00:09:32,880 --> 00:09:35,120 with tamarind and mint chutney. 203 00:09:35,320 --> 00:09:38,680 I have to ask, what makes these samosas dirty? 204 00:09:40,120 --> 00:09:42,280 You're going to have to wait. Oh! (LAUGHS) 205 00:09:42,480 --> 00:09:44,840 You only know you're dirty when you're dirty. 206 00:09:45,040 --> 00:09:46,360 (LAUGHS) 207 00:09:46,560 --> 00:09:48,000 So I won't know until I get there 208 00:09:48,200 --> 00:09:50,600 what makes these particular samosas so special? 209 00:09:50,800 --> 00:09:52,200 Not yet. Wonderful. 210 00:09:52,400 --> 00:09:55,800 How many times have you made this dish before? 211 00:09:56,000 --> 00:10:01,280 I've made certain elements of it, but I've never done the whole thing. 212 00:10:05,280 --> 00:10:06,920 Hello, Harry, how are you? 213 00:10:07,120 --> 00:10:08,440 Not bad, how are you? Good. 214 00:10:08,640 --> 00:10:10,160 Are you feeling a little nervous at all? 215 00:10:10,360 --> 00:10:12,720 I am indeed but I think he's doing a good job. 216 00:10:12,920 --> 00:10:15,520 Yeah, I mean, he has never cooked this from go to whoa so... 217 00:10:15,720 --> 00:10:18,000 No, he hasn't cooked the whole end-to-end. 218 00:10:18,200 --> 00:10:20,200 No, but he's doing alright. 219 00:10:28,160 --> 00:10:30,160 MAEVE O'MEARA: Tonight, our four home cooks 220 00:10:30,360 --> 00:10:31,680 and apprentice chef Indy 221 00:10:31,880 --> 00:10:34,320 have only one hour to cook up their best samosas 222 00:10:34,520 --> 00:10:36,520 with accompaniments. 223 00:10:36,720 --> 00:10:40,080 Blind judge Dan knows exactly what he's looking for 224 00:10:40,280 --> 00:10:42,240 in this classic Indian dish. 225 00:10:42,440 --> 00:10:46,440 When I'm looking for a good samosa, it comes down to three key areas - 226 00:10:46,640 --> 00:10:49,120 the pastry, the filling, 227 00:10:49,320 --> 00:10:51,600 and also what it's accompanied with. 228 00:10:51,800 --> 00:10:54,400 So I'm not expecting the pastry to be super crispy, 229 00:10:54,600 --> 00:10:56,280 but I definitely don't want it to be soggy. 230 00:10:56,480 --> 00:10:59,680 It needs to be a nice golden-brown colour. 231 00:10:59,880 --> 00:11:02,600 The filling has to be really nicely spiced 232 00:11:02,800 --> 00:11:04,080 and it has that balance. 233 00:11:04,280 --> 00:11:07,360 The most suitable accompaniment for a samosa is 234 00:11:07,560 --> 00:11:09,120 something that cools your palette 235 00:11:09,320 --> 00:11:12,320 because it needs to balance or counteract that spice 236 00:11:12,520 --> 00:11:13,920 and that heat from the filling. 237 00:11:14,120 --> 00:11:16,640 So, ideally, I'm looking for some type of yoghurt 238 00:11:16,840 --> 00:11:19,680 or maybe a sweet chutney to balance out that spice. 239 00:11:19,880 --> 00:11:21,880 Could I have some, Iain? Cheers. Thank you. 240 00:11:22,080 --> 00:11:24,000 With all the ingredients mixed together, 241 00:11:24,200 --> 00:11:26,800 I want my samosa filling to rest for a little while 242 00:11:27,000 --> 00:11:30,320 so it cools so that I could use it for the pastry. 243 00:11:30,520 --> 00:11:34,080 I do have a special rolling pin, it came all the way from India, 244 00:11:34,280 --> 00:11:35,960 and Mum uses it as well. 245 00:11:36,160 --> 00:11:37,560 It's a very slim line one. 246 00:11:37,760 --> 00:11:40,520 It just gives you a lot more control over the roll. 247 00:11:40,720 --> 00:11:44,680 I find it a lot faster than the traditional pastry rolling pins. 248 00:11:44,880 --> 00:11:50,120 The samosa should turn out with a really lovely golden crisp pastry 249 00:11:50,320 --> 00:11:54,720 and fluffy, spicy, herb potatoes in between. 250 00:11:56,240 --> 00:11:58,880 OK, I'm just bringing the samosas up to boil slowly 251 00:11:59,080 --> 00:12:00,880 'cause I don't want them to bubble up too much 252 00:12:01,080 --> 00:12:02,760 and the pastry will be crispier that way. 253 00:12:02,960 --> 00:12:05,640 Don't want a soggy samosa. (LAUGHS) 254 00:12:10,360 --> 00:12:15,560 After the chutneys and the yoghurt, I concentrated on the chickpeas. 255 00:12:15,760 --> 00:12:17,000 Ooh! 256 00:12:17,200 --> 00:12:20,080 And you simmer it down and then get the pastry ready, yeah? 257 00:12:20,280 --> 00:12:21,920 Yeah, that's what I'm doing now, yep. 258 00:12:22,120 --> 00:12:27,320 Once I've finished the chickpeas, I start assembling my samosa. 259 00:12:27,520 --> 00:12:29,040 Like a cone. 260 00:12:29,240 --> 00:12:32,160 I've seen them do it 100 times, 261 00:12:32,360 --> 00:12:35,280 now when it was my turn, I couldn't do it. 262 00:12:36,760 --> 00:12:38,240 No, no, Indy? Yeah. 263 00:12:38,440 --> 00:12:42,080 Look, so you've taken it this way, now just fold it like this. 264 00:12:44,360 --> 00:12:46,240 I've got it. Got it? 265 00:12:46,440 --> 00:12:51,480 One way or another I managed to make a weird-looking semi-triangle, 266 00:12:51,680 --> 00:12:53,680 dinasaur-ish samosa. 267 00:12:53,880 --> 00:12:55,480 Typical Indy! 268 00:12:55,680 --> 00:12:57,360 (CHUCKLING) 269 00:12:57,560 --> 00:12:59,360 Alright, in the fryer. 270 00:12:59,560 --> 00:13:01,200 That'll do. 271 00:13:01,400 --> 00:13:03,200 OK, it smells great, 272 00:13:03,400 --> 00:13:07,400 but you've only got ten minutes to go, guys. 273 00:13:07,600 --> 00:13:09,560 I have to get started on the pastry. 274 00:13:09,760 --> 00:13:12,240 I need to, need this flour to rest. 275 00:13:12,440 --> 00:13:15,360 Ideally, it needs to be, you know, like a short crust, 276 00:13:15,560 --> 00:13:18,040 but with the time limit that I have here, 277 00:13:18,240 --> 00:13:20,680 oh, it's anyone's game at the moment. 278 00:13:22,160 --> 00:13:25,240 It's all rolled up, it's all cut to a perfect size 279 00:13:25,440 --> 00:13:30,680 and I'm going to fill it in and then gently roll the edges. 280 00:13:30,880 --> 00:13:34,240 Then I also provided mint chutney to go with it. 281 00:13:34,440 --> 00:13:37,360 It was tangy, it was sweet, it was hot, 282 00:13:37,560 --> 00:13:41,040 and it was just a good marriage made for my samosas. 283 00:13:43,960 --> 00:13:46,960 ANUSHREE: Once I was done with the date and tamarind chutney, 284 00:13:47,160 --> 00:13:49,200 I did my pastry for the samosa. 285 00:13:50,800 --> 00:13:53,560 I've made mine mini samosas. 286 00:13:53,760 --> 00:13:55,440 I just wanted them to have 287 00:13:55,640 --> 00:13:57,880 small bite-size samosas 288 00:13:58,080 --> 00:14:00,120 so you can just have one, you know, like a snack. 289 00:14:02,160 --> 00:14:03,600 Hi, Anushree. Hi. 290 00:14:03,800 --> 00:14:05,480 So how often do you make this at home? 291 00:14:05,680 --> 00:14:10,280 Not very often, honestly speaking, because this is a famous 292 00:14:10,480 --> 00:14:14,360 street food and you'll find this like every nook and corner. 293 00:14:14,560 --> 00:14:15,920 Yeah, yeah, yeah. 294 00:14:16,120 --> 00:14:18,640 What's your secret to good Indian food? 295 00:14:18,840 --> 00:14:22,840 I like to think that traditional recipes 296 00:14:23,040 --> 00:14:25,840 shouldn't be messed around with, I don't want to change. 297 00:14:26,040 --> 00:14:29,000 Right, I'll leave you to it. Thank you so much. 298 00:14:32,920 --> 00:14:35,880 Once I'd finished with the filling, my next stage was to move onto 299 00:14:36,080 --> 00:14:37,520 the chutney and then went back to 300 00:14:37,720 --> 00:14:39,480 prepare the dough for the samosas. 301 00:14:39,680 --> 00:14:42,200 The next big issue was my dough. 302 00:14:42,400 --> 00:14:44,280 Bit of a disaster. 303 00:14:44,480 --> 00:14:47,440 I'd tried to minimise the amount of flour I use to help it sort of 304 00:14:47,640 --> 00:14:50,640 keep it light and crispy, but I probably went too far 305 00:14:50,840 --> 00:14:52,520 and didn't add enough flour. 306 00:14:52,720 --> 00:14:56,400 So my dough was a bit soft and floppy 307 00:14:56,600 --> 00:15:00,400 which made it harder to sort of form the cones to put the filling in. 308 00:15:00,600 --> 00:15:03,800 I couldn't quite shape the samosas as well as I could 309 00:15:04,000 --> 00:15:07,880 and they ended up looking a bit all over the place. 310 00:15:08,080 --> 00:15:11,440 OK, we'll have those in there until they turn lovely and golden brown. 311 00:15:13,080 --> 00:15:15,360 You guys just have over five minutes to go 312 00:15:15,560 --> 00:15:17,600 so I'd be thinking about plating up. 313 00:15:17,800 --> 00:15:21,600 INDY: The dirty part about the samosa is the way it's plated - 314 00:15:21,800 --> 00:15:25,200 you just put some yoghurt and splash it and everything else 315 00:15:25,400 --> 00:15:27,840 just comes on top of the other and it's fun. 316 00:15:28,040 --> 00:15:31,920 It looks like a mess though, that's why we call it a dirty samosa. 317 00:15:32,120 --> 00:15:34,480 That's it. 318 00:15:34,680 --> 00:15:37,000 When you're ready, guys, please take your plates to the pass. 319 00:15:37,200 --> 00:15:39,800 Can't get dirtier than this. No, it can't get dirtier than that. 320 00:15:40,000 --> 00:15:41,480 (CLAPPING) 321 00:15:42,720 --> 00:15:44,640 IAIN: They turned out alright in the end, 322 00:15:44,840 --> 00:15:46,840 one was quite nice and triangular which is pretty good, 323 00:15:47,040 --> 00:15:49,920 the other one maybe not as good as I would've liked but it is what it is. 324 00:15:50,120 --> 00:15:51,560 MARK OLIVE: Well done, Iain. 325 00:15:53,480 --> 00:15:55,920 Well done, Smita, they look gorgeous. Thank you. 326 00:15:56,120 --> 00:15:59,160 Nice colour, Smita. Almost there, two more to go. 327 00:16:01,680 --> 00:16:03,280 Well done, Sarj! 328 00:16:03,480 --> 00:16:04,960 (CLAPPING) 329 00:16:10,520 --> 00:16:13,520 Well done, everybody. Yay! 330 00:16:13,720 --> 00:16:15,160 High five. 331 00:16:24,600 --> 00:16:26,960 MAEVE O'MEARA: It's Indian Week and our home cooks, 332 00:16:27,160 --> 00:16:29,520 along with Atta restaurant's apprentice chef Indy, 333 00:16:29,720 --> 00:16:32,800 have created their best version of the quintessential 334 00:16:33,000 --> 00:16:35,160 Indian street food, samosas. 335 00:16:36,280 --> 00:16:40,040 Now it's time for blind judge Dan, to try all of these 336 00:16:40,240 --> 00:16:43,600 mouth-watering dishes without knowing who created them. 337 00:16:45,880 --> 00:16:48,240 Welcome back, Dan. How good do these look? 338 00:16:48,440 --> 00:16:50,480 They look amazing. 339 00:16:50,680 --> 00:16:53,640 All different shapes and sizes, it smells great, too. 340 00:16:53,840 --> 00:16:55,880 Which one do you want to start with first? 341 00:16:56,080 --> 00:16:58,160 Let's start with this one. OK. 342 00:16:59,880 --> 00:17:01,440 This is a Vegetable Samosa 343 00:17:01,640 --> 00:17:06,600 with a Tamarind and Date Chutney and Mint Raita. 344 00:17:08,520 --> 00:17:11,760 I love the presentation in that little paper bag, 345 00:17:11,960 --> 00:17:16,400 it sort of represents the whole street food side of the samosa. 346 00:17:21,080 --> 00:17:22,640 Oh, wow. 347 00:17:26,200 --> 00:17:28,840 Mmm! That's really, really great. 348 00:17:29,040 --> 00:17:32,600 The shining aspects of this dish were the two accompaniments 349 00:17:32,800 --> 00:17:37,800 which really actually made the samosa taste even nicer. 350 00:17:38,880 --> 00:17:44,960 Vegetable Samosa, Tamarind Chutney and Coriander and Mint Sauce. 351 00:17:46,400 --> 00:17:48,280 Look at this pastry - 352 00:17:48,480 --> 00:17:52,240 nice and golden brown, super crispy at the edges. 353 00:17:52,440 --> 00:17:56,640 Oh, wow. That's like the traditional filling that I'm used to. 354 00:18:03,040 --> 00:18:04,680 The filling is delicious. 355 00:18:04,920 --> 00:18:10,240 Eating it with the tamarind chutney and the yoghurt sauce together balance each other out. 356 00:18:10,440 --> 00:18:14,320 It's a killer samosa, I couldn't ask for any more. 357 00:18:16,280 --> 00:18:21,000 These are Dirty Samosas with Tamarind and Mint Chutneys. 358 00:18:23,320 --> 00:18:25,720 I've never seen a samosa looking like this in my life 359 00:18:25,920 --> 00:18:28,920 so I really have nothing to compare it to. 360 00:18:34,480 --> 00:18:37,200 Mmm, there's two different types of filling - 361 00:18:37,400 --> 00:18:39,400 the potato which is on the inside of the filling, 362 00:18:39,600 --> 00:18:43,120 and the one on the outside which is almost like a chickpea-style curry. 363 00:18:43,320 --> 00:18:44,760 The potato one's quite mild, 364 00:18:44,960 --> 00:18:48,880 the chickpea one's quite spicy and they balance each other out. 365 00:18:49,080 --> 00:18:51,800 So the presentation, you can take it or leave it, but when you put it 366 00:18:52,000 --> 00:18:55,400 in your mouth, there's a perfect harmony there. 367 00:18:56,520 --> 00:18:59,280 Vegetable Samosa with Tomato Chutney. 368 00:19:02,440 --> 00:19:05,720 So, it looks like we've got two different shapes here - 369 00:19:05,920 --> 00:19:08,520 one more of, like, an oval shape 370 00:19:08,720 --> 00:19:12,680 and then the other more of a triangular. 371 00:19:12,880 --> 00:19:15,960 OK, Dan, it's the moment of truth, it's time for you to taste. 372 00:19:16,160 --> 00:19:18,640 Oh, wow. (SNIFFS) 373 00:19:18,840 --> 00:19:21,960 Oh, immediately you can smell that spice. 374 00:19:28,080 --> 00:19:31,640 The crispiness is there, the filling very fresh, 375 00:19:31,840 --> 00:19:35,840 the chutney had a nice acidity from the tomato but I could have done 376 00:19:36,040 --> 00:19:40,000 with a little more sweetness to just sort of balance out that acidity. 377 00:19:40,200 --> 00:19:45,120 These are Samosas with Coriander and Green Chilli Chutney. 378 00:19:46,840 --> 00:19:48,440 Smells great. 379 00:19:52,040 --> 00:19:53,520 That filling is out of control. 380 00:19:53,720 --> 00:19:55,640 It's so complex. 381 00:19:55,840 --> 00:19:58,120 The pastry works, it's really crispy. 382 00:19:58,320 --> 00:19:59,680 And that fresh chutney, 383 00:19:59,880 --> 00:20:03,640 it's like the perfect balance to this really spicy samosa. 384 00:20:03,840 --> 00:20:06,600 And then you've got the acidity, the heat of the green chilli. 385 00:20:06,800 --> 00:20:08,080 If you don't like your chilli, 386 00:20:08,280 --> 00:20:10,600 then this might not be the one for you though. 387 00:20:10,800 --> 00:20:13,080 But, you know, I like hot stuff 388 00:20:13,280 --> 00:20:17,920 and this is hot and it's spicy and it's delicious. 389 00:20:19,560 --> 00:20:21,880 Well, Dan, I don't envy you and it's your choice to pick 390 00:20:22,080 --> 00:20:24,200 which is the best samosa on the pass tonight. 391 00:20:24,400 --> 00:20:27,520 Which one are you going to pick? It's going to be tough. 392 00:20:33,840 --> 00:20:36,720 MAEVE O'MEARA: Our home cooks have taken on Atta restaurant's 393 00:20:36,920 --> 00:20:40,960 apprentice chef Indy to serve up the tastiest samosas. 394 00:20:41,160 --> 00:20:45,080 Blind judge Dan has tasted all their dishes without knowing which dish 395 00:20:45,280 --> 00:20:48,480 belongs to whom and now he has to pick a winner. 396 00:20:49,880 --> 00:20:52,520 Well, thank you guys so much for bringing colour and spice 397 00:20:52,720 --> 00:20:54,440 to the first night of Indian Week. 398 00:20:54,640 --> 00:20:57,480 Five incredible samosas on the pass tonight. 399 00:20:57,680 --> 00:21:01,880 Indy, how do you think you went against the home cooks? 400 00:21:02,080 --> 00:21:05,040 Looking at them, it looks very interesting. 401 00:21:05,240 --> 00:21:08,040 Completely different from the samosas I'm used to, 402 00:21:08,240 --> 00:21:10,840 but there's inspiration in all of those dishes. 403 00:21:11,040 --> 00:21:13,280 So do you think you've done enough to win? 404 00:21:13,480 --> 00:21:15,400 It's hard to say. 405 00:21:15,600 --> 00:21:16,920 Well, let's find out. 406 00:21:17,120 --> 00:21:19,960 I've been blown away with the standard 407 00:21:20,160 --> 00:21:21,560 that's been put up on the pass tonight. 408 00:21:21,760 --> 00:21:26,320 It is a real celebration of Indian cooking, so well done. 409 00:21:26,520 --> 00:21:28,000 Thank you. 410 00:21:29,800 --> 00:21:31,880 And the winner is... 411 00:21:40,520 --> 00:21:43,000 And the winner is... 412 00:21:49,680 --> 00:21:53,440 ..the Samosas with Coriander and Green Chilli Chutney! 413 00:21:53,640 --> 00:21:55,080 Well done! 414 00:21:56,960 --> 00:21:58,840 Wow, Sarj! 415 00:21:59,040 --> 00:22:00,760 Well done, congratulations. 416 00:22:00,960 --> 00:22:02,880 Thank you so much! 417 00:22:04,720 --> 00:22:08,840 What I loved about these samosas is that they were the perfect balance 418 00:22:09,040 --> 00:22:13,080 of that really intense spice and the pastry was super crispy, 419 00:22:13,280 --> 00:22:17,120 it was really delicious and really complimented the filling 420 00:22:17,320 --> 00:22:19,920 and the accompaniments, so well done, Sarj. 421 00:22:20,120 --> 00:22:23,480 Thank you for making my day! (LAUGHTER) 422 00:22:23,680 --> 00:22:26,720 So, Dan, can you tell us which plate on the pass tonight 423 00:22:26,920 --> 00:22:30,480 didn't quite reach the same heights as the others? 424 00:22:30,680 --> 00:22:32,280 Look, it's a really hard decision 425 00:22:32,480 --> 00:22:38,120 because all five plates of samosas tonight were of really high standard 426 00:22:38,320 --> 00:22:44,880 but the one that didn't reach my expectations was... 427 00:22:49,280 --> 00:22:52,440 ..Vegetable Samosas with Tomato Chutney. 428 00:22:56,680 --> 00:22:58,680 Sorry, mate. It's all good. 429 00:22:58,880 --> 00:23:01,320 I thought the pastry was really, really good - 430 00:23:01,520 --> 00:23:03,120 you got the nice crispiness. 431 00:23:03,320 --> 00:23:05,840 Just the balance I thought with the chutney 432 00:23:06,040 --> 00:23:10,680 just didn't reach the levels of the other plates on the pass. 433 00:23:10,880 --> 00:23:13,560 I'm so sorry, Iain, you are going home this evening, 434 00:23:13,760 --> 00:23:15,920 but you brought such a great approach to samosas 435 00:23:16,120 --> 00:23:17,560 and we really loved having you. 436 00:23:17,760 --> 00:23:19,600 Thanks very much, I had a great time. 437 00:23:19,800 --> 00:23:21,640 It was really, really good fun. 438 00:23:21,840 --> 00:23:25,720 Congratulations, Sarj, you beat restaurant Atta this evening 439 00:23:25,920 --> 00:23:28,440 so please step forward and claim your trophy. 440 00:23:29,640 --> 00:23:31,080 Thank you so much! 441 00:23:32,520 --> 00:23:34,320 Alright, everyone, come in, let's dig in! 442 00:23:35,960 --> 00:23:38,920 Well done, you guys, you did amazing. 443 00:23:39,120 --> 00:23:40,920 My first trophy. 444 00:23:42,080 --> 00:23:44,520 MAEVE O'MEARA: Next time on The Chefs' Line... 445 00:23:44,720 --> 00:23:47,600 ..we're making seekh kebabs. 446 00:23:47,800 --> 00:23:49,760 That's nice and hot. Oh, boy. 447 00:23:49,960 --> 00:23:51,360 And our home cooks will be facing 448 00:23:51,560 --> 00:23:54,360 restaurant Atta's station chef, Sharry. 449 00:23:54,560 --> 00:23:57,160 Press a little hard. Yes, chef. 450 00:23:57,360 --> 00:23:58,680 And at the end of the week... 451 00:23:58,920 --> 00:24:01,160 Hello! Hi, Mel. How are you? Good, thank you. 452 00:24:01,360 --> 00:24:04,640 ..we discover the secrets behind a restaurant at the top of its game. 453 00:24:04,840 --> 00:24:07,440 Oh, wow, that lamb is, like, fall apart. 454 00:24:09,840 --> 00:24:11,440 The lamb is so tender. 455 00:24:11,640 --> 00:24:13,680 Well done, that's incredible. Thank you.