Samosadilla (Samosa Quesadilla) - Food Wishes
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- เผยแพร่เมื่อ 10 ม.ค. 2019
- Learn how to make a “Samosadilla,” aka Samosa Quesadilla! I love samosas, but I don’t necessarily love all the work and mess involved with assembling and deep-frying them. That’s not an issue here, thanks to some good old-fashion quesadilla technology. Visit foodwishes.blogspot.com/2019/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Samosa Quesadilla recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/270114/Samosadilla-Samosa-Quesadilla/
This is aloo (potato)paratha in easiest form
Can I make these in advance, freeze them overnight, and then cook them on the frying pan the next day?
Food Wishes
Very nice, I agree this is much easier and maybe healthier than the traditional sambusa, This will be great also with ground beef or chicken intead of the potatoes. Thanks
I am an indian and the chutney is fine but u must add some peanut while you are crushing it in the grinder or toasted split gram to give that thickness
Lil FW new wrapper in the hood
I love the comments section where the Indian followers are like ,"yes i love Mexican food!" And then the Mexican followers are like, "yes i love Indian food!"
Food brings everyone together no matter where you're from. Yummy is yummy.
And then the Flat Earther is like "yes I like global food!"
I've noticed that it's very easy to create crossover recipes between Mexican and Indian styles/ingredients. What kind of Indian food leftovers CAN'T you put into a taco or burrito or enchilada? What Indian spices CAN'T you add to Mexican food?
Food is love and friendship maker. 😊
Fusion food!
As a Pakistani who loves "aloo paratha" which is basically the same thing except the potato mixture is spread on chapati and fried, I approve of this amazing recipe. easy and delicious
Indians food is amazing.
Yes, and I've had lots of aloo paratha. Approval coming from a Pakistani make a difference,
There is much common cuisine between Pakistan and India.
Also I find it really fascinating how much Samosas traveled all the way from Central Asia, Iran, Persia, all the way to India and then went even further to Bangladesh and more.
Then there is Pulao , another amazing dish from Central Asia.
I only feel a bit disappointed that meaty samosas didn't become as mainstream as the potato filling.
I am from mumbai......Whole collage life we ate Samosa everyday..............Feels great that now foreigners are teaching rest of the world how to make it............food spreads love
". . . some beautiful fresh green peas. . . and by fresh I mean frozen. . ." 😆 I love you!
You have made a hybrid of Mexican and Indian snaks. It will taste more amazing if you add finely chopped raw red onions (2-3 tbs) to your potato mix for a crunchy feel. - Suggestion from an Indian who is badly in love with Mexican food 😃
Gonna try that. Literally that sounds like an amazing addition
Sayak Roy Apparently, many individuals find cilantro, coriander leaves, to have a soapy taste. I'm trying to come up with an alternative for a family member who simply finds it unbearable, the best I can figure is parsley, with a little basil and mint thrown in. Is this intolerance known at all in India, cilantro is so important. Oddly, coriander seed is no problem for her. Thank you.
and this is the healthier version too. Not deep fried :)
Christine King Boggy Bunny Coming from an Indian. - there are two sets of herbs very important and integral to Indian cuisine - cilantro and curry leaves (one or the other may be traditionally used depending on the type of dish) and we absolutely LOVE cilantro! These herbs give the completing touch to any Indian spicy/savory dish..I honestly cannot wrap my head around how one might find it soapy, but then it must be an acquired thing as you are used to it since childhood.. I imagine it must be something similar to when I tried sage leaves and absolutely hated them, but then I evolved and came to love it! Agreed, coriander seeds are an entirely different taste/flavor and it makes for a wonderful addition to any dish..
it is a minor genetic defect that is very common among parts of the world. basically they cant taste the complete flavor so their tongues pick up on the bitter parts only@@Rr17user
No matter how bad the rhyme, he makes me laugh every time.
I look forward to it....as bad as it is
I see what you did here.
Stop that rhyming now, I mean it!
@@JakeLovesSteak casey rhyming has bad timing
You rhymed in your comment
I love when you always say “cool fresh water” as opposed I guess to “warm stagnant water”! Always makes me chuckle.
lol. I think he says this because some people think if they use hot water it will give them a jump start on boiling time, but you don't really want to cook with water from a water heater.
I am 8 1/2 months pregnant and have been craving samosas my entire pregnancy. Thank you for making this so easy!
This is absolute blasphemy and I am 100% having it for dinner
😂
delicious blasphemy.
lolz
Add raw sliced onions on the potato masala and you'll love the crunch. We Indians make samosa sandwiches too. Apply coriander chutney on one side, sweet-sour tamarind sauce on the other, crush a fresh crunchy samosa and keep it on one of the bread slice, add sliced onions or any other raw or pickled vegetable you like and your samosa sandwich/ burger is done.
mmmmmm sacrilicious
As a lazy Indian, I would totally make this!!! 😂
When it comes to adding cumin, chef John’s my favourite human
I'm completely plant based and not only do I love your recipes I love your style! I've learned a lot from you, and I just change out ingredients to make it vegan. ❤️
Try using "paratha" or "roti" instead of tortillas. More Indian and they have a parathas have a flaky crispy texture. You can find them in the frozen isle at grocery stores and all you need to do is heat them in a pan.
inspired!
How do you do that? Stuff the paratha before you cook it?
@@dolcerita I personally cook two of them and then sandwich the filling in-between after. Does that answer your question?
MyPointOfView thank you!!
What a lovely fusion of Mexican and Indian snacks....
A big thank you to Chef from a person who literally binge on samosas...
Just made these tonight. Wonderful! My wife said I nailed it, so it must have been good. I added more of each spice. I didn’t have a Serrano pepper so I used some Thai chili paste. Worked well. The mint chutney was great and we used fresh mint from the yard. Thank you Chef John!
That what she said.
Your recipes are always good. But your voice n speaking style are even better.
The best thing are your clear instructions, even for beginners. U remove the dread of cooking; rather, u bring the love of cooking into our hearts.
Cool guy! Thanks.
When a friend's mom was feeling lazy, she used wonton wrappers for her samosas. They were great.
The lazy way I supposa to make your samosa!
Perfect! I'm going to try that and then air fry them!
@@carlajackson3137 😂 I see what you did there..
Funny enough in India some people use samosa sheets for spring rolls.
One of my coworkers did this for every potluck and I would eat no less than 10 of them every time.
“And by fresh I mean frozen” 🤣 lol you crack me up. Pure pleasure to watch your vids. Happy new year to you and yours!
Asra Q. • Actually, unless you shop at the Farmer’s Market, frozen is fresher than grocery store produce which was picked weeks earlier, and shipped to a regional warehouse, so that it can be shipped to individual stores, and sit on a shelf for up to a week without rotting. Frozen foods are picked at the height of freshness, and processed within 1 to 2 days.
made me laugh as well. Just while I was thinking "forget it, I'll take frozen ones" he was uttering that.
"GARam MASSala" - wow he's not Indian enough
"Turmeric - which by the way prevents every disease -" - ok he's definitely Indian enough
@Ilovesuperman i know right, they use it for everything especially arthritis
He's not that Indian. He can't pronounce ***TURmeric***. He said TOOmeric. I've seen lots of PBS chefs and others who also mispronounce it. I was cringing in preparation for it, but at the same time, hoping he'd be different. He wasn't. Chef........ it's TUR, not TOO. TURmeric! Arrgh! Please say it right! Give me some release!
As for the recipe... I use filo for my samosas (and some other packets). Never liked heavy doughs, filo is delicate and crunchy and easy to use.
I told my girlfriend who had done medical volunteer work in India, how hard samosas were to make, and she said "that's why they have servants!"
Mary Sanchez The American Heritage Dictionary of the English Language (5th ed.) gives both as standard pronunciations.
@@MarySanchez-qk3hp @Mary Sanchez really, heavy dough? It isn't a samosa if it's made with filo. Those stuffed filo sheets are something different in India. We call them patties. Both are very different.
@@bobbyhasbun Notice that is an ENGLISH dictionary. When you want the "Proper" pronunciation, always ask the people that invented/created the word.
Does a famous chef ever worry about the workers of the world and what we eat on our short lunch breaks if we even get one? This actually looked like it would travel well especially if it had been folded like a Taco Bell grilled quesadilla is folded. Then it could be folded up with a handkerchief and carried in a lunch box or a sack lunch. Thanks for the inspiration. I like how you teach techniques more than rote recipes. Please never stop doing your videos this way.
Idiots guide to Food Wishes:
1. Watch Video
2. Go to website for ingredients and measurements
3. Take photo of said list on cell
4. Shop at local store
5. Make as instructed
6. And as always, enjoy!
*2.5 Translate measurements
1. Comment something that rhymes with something in the video
2. Watch Video
@@maximilianopena *4 then eat the left overs... X)
2.4 - Opens google: What is the difference between an American cup and everyone elses, How many grams of "x" are in an American cup, What is a stick of butter, how many grams in a stick of butter, How many grams in an American tablespoon, how many grams are in a pound, how many grams in an ounce, what is cilantro, How many milliliters in a American Cup, How many milliliters in a quart, how many milliliters in a tablespoon, Why do Americans call green onion Scallions, What the hell is arugula, how many milliliters in an American teaspoon, How many milliliters in a fl. ounce.....Phew! Alrighty we are ready to begin the calculus of this recipe.
Spot on.
Next on the India - Mexico flavor exchange we need Carnitas Biryani
thats a fabulous idea
bruh. dum pot birria biryani
That sounds amazing
he should have used empanada dough and deep dried them
Omg yes!
I just made samosa receipe determining the ingredient list from an indian cook book, used whole wheat quesadillas, brushed them with olive oil and baked them in the oven for 15 minutes. It was good thanks for sharing
As a person of Indian descent who watches your channel quite religiously - I approve. My wife wants to make these. One note though: please do not add cheese to a samosa. Also consider using a toaster Naan as a flatbread substitute for the corn/flour tortilla. I realize you will be stripping out the one Mexican part of the whole deal, but Naan is just so delicious.
Instead of the tortilla, you can use thawed frozen parathas, either whole or halved, fill them, egg wash the half moon or the triangle (depending upon whether you halved the paratha or not), crimp the edges with a fork, and then bake them in the oven at 200 degrees celsius for 15-20 mins.
mmm.. samosa patties
Parathas technically would be to thick and heavy to maintain the shape and hold the stuffing
Mustafiz sweet! Awesome shortcut, now what’s a paratha? Lol
Thanks for this excellent suggestion
Yum!
For my fellow Brits: cilantro = coriander. Because you are the transatlantic creator of your slightly pedantic translator.
davidf2281 inoni i i
I thought coriander had seeds and cilantro didn't.
Diana Forsea You are correct.
English is the language that divides us, and uk. :D
@@SheWhoComesAtNight I've definitely always known them to be interchangeable. Where does this seeds business come from? Is cilantro only a name for the leaf?
Oh my word! I could eat nothing but this every day and be happy as a lark! I am hopelessly inept at deep-frying so how great is this pan fry method!
What a great idea samosadilla! Thank you! Whenever I've made samosa I have never used garam masala which, as an Indian descent, my mom told me is only for meat dishes. She said "every spice is unique and brings out the flavor of certain foods better than the other so don't user all spices in every food".
I like crunch in samosa so if I were to make your samosadilla here what the changes I would do to the filling: boil whole potato then peel and mash roughly ( I will not put any butter or oil in the filling nor saute anything), add lots of sliced green onions, chopped cilantro, some roasted whole coriander seeds and cumin seeds, pomegranate seeds, sliced jalapeno, lemon juice, salt, turmeric and red chillies. Finally mix them together and follow your method to fill and cook
Chef John, I've watched this tutorial so many times, always right before I make these. This meal is such a hit! So unique and flavorful. It's always a hit with family and friends. Thanks for sharing.
I actually made this about 3 years ago...and while you were mixing after adding the potatoes, I was thinking 🤔 that would make an awesome potato salad! And then you said it! Do we have the same brain?!
I clicked on this cuz I love Allrecipes and Chef John is famous there. To my right is 100% Food Wishes recommendations. Lol, why thank you You Tube; don't mind if I do
I learn so much from this man. I made some fried chicken livers with peppers, onions, shredded chicken, all the same spices but I added some allspice and had no pita. So I did what he did with the tortilla, oh my gosh, I'm never going back to pita for this dish.
Even before watching the video, I can say that this is a secret staple in every Indian American household! Awesome video! The only thing, which Chef John mentioned, is that we usually serve it with some pico de gallo alongside the chutney and we love to add cheese to make it feel more like an Indian-TexMex fusion dish. Still, awesome video!
I dated an indian pastry chef when I lived in Dallas. He used to make these for us after drunken party nights. He'd do it in the microwave then assemble everything on his george foreman grill and serve it with yogurt and pico. Hands down best drunk food!
Hot damn, that sounds good, especially if you had both on the same bite.
The cilantro stems have way more flavor than the leaves! I always leave them in!
Right. The whole stem, it's all about the stem. I just let the leaves, which are almost tasteless, to stay in because for the aesthetics.
I was taught by an Abuela to always use the stems, they prevent the "soapy" taste that some people dislike about Cilantro, and it works! Cilantro is one of my favorites and I always have at least 1 very large pot full in my herb garden. But then I live in San Diego, California, lots of Mexican food in my kitchen/life.
@Food Wishes... Being allergic to vegetarian food and peas in particular, I took comfort in the fact you would probably assure me I'm the Sultan Of My Samosadilla. Went with 50/50 meat and potatoes modification.
But boy, that chutney! For me at least, the ratio of lime juice to the other ingredients was too much for me despite the fact I love limes and lime juice. As I'd run out of yogurt to keep adding to smooth it out, I started adding sour cream. It helped - but I really had to jack up the chutney with lots of sour cream.
Maybe I got the world's sourest lime of all time, but I have to address that.
But as always, I enjoyed the video and the recipe.
What a joy this channel is.
I made this and it turned out INCREDIBLE. This is now part of my roster
TL;DR Below: Thanks for making 50% of my heart’s food wish seem less of a challenge than it is. The other half is Biriyani, would you please give your tips in simplifying that?
Hi Chef John, thanks for inspiring me and transforming this cook-o-phobic into a try-any-cuisine type of experimenter in the kitchen. As an Indian guy myself, I have always had the dream of making two things - but always got demotivated by the complexity of them: Samosa and Biriyani.
You just covered 50% if it and made my heart full. Thank you so much for showing me the way to hack my favorite snack.
Can I submit Biriyani (any of the multiple kind) as my food wish?
An avid fan and disciple,
Deep
Finally made these...delicious! Whole family devoured them.
Dear Chef John,
I have tried several of your recipes and each one has been successful. No need to adjust seasoning - the recipes are perfect as written. THANK YOU. I follow several food bloggers and sites, and I have come to the conclusion that you have to find one that has a similar palate to your own. For example, America’s Test Kitchen/Cooks’s Country - for me - is ok for learning techniques, but their recipes tend to be bland/soulless (again, YMMV). But I have liked every recipe of yours that I have made and am so happy the YT algorithm pointed me your way. I look forward to digging through your many years of recipes!
"like jalapenos but hotter" my dad didnt believe me when i told him that. he just bit directly into one. his exact words were "holy shit!"
The best thing about Serranos - and why I use them instead of Jalapeños - is that while they are hotter, they are also much more consistent. You know how some Jalapeños can be really hot, while others have almost no heat? You don't get that with Serranos, so you can use a consistent amount in each recipe.
As an Indian, who loves and eat samosa every other day, I approve this
You are hilarious😂'Turmeric prevents every disease', 'by fresh I mean frozen' 🤣Recipe looks absolutely delicious. I love samosas and I'm sure I will love samosadillas.
I enjoy listening to his voice, its surprisingly soothing.
Love your channel Chef John and all your great Recipes. You are an inspiration. Thanks for all the great meals you have prepared for us. Blessings
Hey wanted to tell you that I followed your shakshuka and chocolate souffle recipe and they turned out very well. Everyone loved it. Love all your recipes. I am a vegetarian, still see your non veg recipes too to get ideas and exchange the non vegetarian options with vegetarian ones. Btw there's a small tip that I would like to share for this recipe, I am Indian, I know samosas very well, if you add potatoes into the pan then they'll get a little bit browned and that browning gives you more and different kind of taste.
Yesssssss@Asmita
Bio
Asmita Gupta wait so instead of boiling the cubes? Or u mean after boiling? 🥵
@@pascal590 after boiling
I agree, that's what I thought he was going to do.
I never watch these all the way through. But I have been watching him... He doesn’t drag it out like so many do. He gets on with it explains it well and I enjoy watching and I enjoyed the recipe
You’ve definitely convinced me that these are much better than the deep fried samosas. Thanks
Chef John is my happy place.
I've made these a bunch of times and every time I'm happy. They are delicious. I'm going to make them again this week! Thanks for your consistently excellent recipes John!
Excellent idea. Thanks. Now I can do variations of them for my diabetic husband. Make the filling, keep in fridge for resistant starch. Use oats chapatti. The variations are endless. My husband loves his samosas with his drinks on the weekends and could not have them till now. Thanks again.
I made these tonight for dinner and they were better than I could have expected! A little spicy, a little tangy, alllllllll the carbohydrate dreams. The recipe makes 6 large “quesadillas” and I froze the leftover ones for a quick pop in the toaster oven.
Oooh! Yes! It’s raining in the Bay Area. Prefect recipe while being cozy indoors! 😀❤️ I am making this tomorrow!
Realy Good twist in indian Samosa recipe... great.
Well that doesn't look like a quesadilla
Chef John ...I am a chef ! And man you got it going on lol
25 years of culinary hands on
You are a gem in my culinary world
You are becoming my favorite cooking channel!!!!
"And I'm not saying you should invite vegetarians to your parties..." Classic Chef John.
best line EVER!
Totally cracked me up! I just love John's dry sense of humor.
I'm a vegetarian lol ☹😆🌱
After all, you are the Adam Levine, of how you make your Mexican/Indian fusion cuisine.
I was going to go with "of how you make the ladies cream... go grease lightning"
Adam Levine
Isn't Quesadilla an American creation?
Then you have to answer who created America?
Dwayne Wladyka he has a douchey attitude and a disturbingly high pitched voice for singing crappy and overhyped pop music? How dare you!
mexican food and indian food can be blended like this to make excellent recipes, very creative and thoughtful
Made this for dinner. Added a homegrown Serrano and leftover shredded chicken. Delicious!!!
This is actually a pretty amazing idea, Chef John! My first experience with Samosas was buying them from an Indian co-worker. Now I can make them at home!
This is actually similar to dishes called keema chapati/naan or aloo parantha. It's eaten in India, Pakistan, East Africa and the Middle East.
Ash this isn’t how any of those dishes are made
@@MomoRawrs123 Not the exact dishes but the concept is the same
Skinny tortilla or fatty chapati, either way, it's all good in the belly!
No that’s actually not called parathas at all.. this is more like a wrap and cooked with cheese to make it look like quesadillas. Not a tortilla somehow stuffed with the potatoes before the tortilla is even cooked
Dear chapati, naan, paratha are all completely different things, texture and taste-wise. Keema is minced mutton.
Hello chef John, fan from India here. Two quick pointers.
1. Add some mustard seeds to the oil before the onions and wait for them to start sputtering, then proceed.
2. Add a few tbs of water after adding the spices and cook them for a few mins till you see the oil start to separate. This will remove the powder taste and cook the spices much better.
Please let me know what you think.
Two-Two-two great meals in one!
Wonderful.
thank you John!
I love Chef John!! I’ve made so many of his recipes and he is on point!! And yes, I always enjoy 😋
You can add mind reading to all of Chef John's skills. Literally was thinking "I want to add cheese in mine" and he immediately started talking about it!
How 'bout when something looks super crunchy and you say, "fork don't lie" and immediately he gets out his fork.
Chef John; Its not a rumor, as we know, your are a chef with a sense of humor. Congratulations on another beautiful recipe!
This is by far the best indo-mex fusion recipe! have everything i need and will make it and use knife and fork for dinner tonight!
Oh! Thank you, Chef! I can make this with gluten free flour tortillas too. Great help! I am too lazy and careful to deep fry anything for just myself. I can make this when I crave samosas. Love you 😘
Great recipe, almost identical to my family's Samosa filling recipe. We add some raisins and cashews into the mix as well
Yum! Sounds amazingly delicious! Do you usually use yellow, green, or regular purple raisins?
These are about as close to the real deal as they come without having to go out to get Indian food/deep fry yourself. I live just North of Sacramento, CA and we have a large population of Punjabi/Indian people here, so I've had my fair share of samosas. I was actually very surprised how close these came to the real-deal. Chef John really knocked it out of the park w/ this one!
I am Indian but this version of simple samosa is absolutely practical and looks delicious plus the chutney! Will try it out soon! Thanks!
You are my favorite guided meditation channel ✌🏻❤️, thanks Chef John!
I’m actually thinking since it’s Lent, I’ll make this on Friday’s!! 😃
Edit (7 hours later😅): I broke down and made this tonight and added ground lamb to it! Oh my gosh! So amazing!!! 🤤
Also, this is my kind of recipe! I didn’t have to look back at it at all or, go buy anything in addition to add to my panty or fridge (except tortillas)! Super easy to remember and super fun and easy to make 😋
Look up recipes for keema, cached comes to mind. Pretty much the this for the filling with minced meat n less potato. Like Indian taco meat.
Chef John you're one brilliant man... these are amazing!!!!
I was looking to shake up the lunch recipes and decided to give these a try. My husband and I LOVED them! It’s a keeper!
Yum, I've been making my own flour tortillas lately, definitely making a version of these.
Your voice just calms my soul. Thank you.
Hello chef John... Im an indian i often have Samoa's as an evening snack.. But as you said it deep fried n a lot of work you gave me a better option to please my family n my kid too.. By the way my kid is a huge huge fan of you.. As being a vegetarian i loved loved loved the new version of samosadilas.. 😁
Tried this and loved them. I made a few with tubed crescent-roll dough as an experiment and it was a winner.
“Green smoothie” lol I love chef John
Sounds perfect for Ramadan iftar. I'm taking this to the next potluck
I love this idea of using tortillas! Thank you Chef John!!!
You're great👍! I'm from Kenya & we eat samosas. I also make Mexican quesadillas with cheese. Last night I filled them Turkish-style, with spinach & feta cheese. Nextyme I'll make samosadillas, coz with tortillas they're easier to make😇
My grandmother approves of everything except your lack of tamarind chutney.
Please don't tell her I hate the tamarind chutney
You heathen! That's the best part!
Tamarind is the shiznit, Mexicans love the heck out of it too, which is how I first found out about it.
Chef John, I love tamarind. Could you please show how to make something tamarind?
I’ll eat the tamarind but I’m not very fond of it either. Spicy green all the way!
Kabir Singh, I am not a fan of the tamarind either BUT I do l like when it gets a little mix with the spicy green. IDK maybe it cuts down on the sweet of the tamarind
I had a real rough week. So I am very delighted to have some Chef John to lighten my mood. #cayennecando
Hope it gets better for you!
I found this while searching for lunch alternatives and I'm glad I did. This is one of the tastiest dishes I've ever eaten. Thank you for shareing.
I am so looking forward to trying these. No frying involved. Love it.
We are still in PTSD from the last time we tried to make samosas 3 years ago, which we still refer to as the “potato rock” disaster. So we are totally making samosadillas!!!!!
I tell my non indian friends, just got to a Restaurant 😁
Lol 😂
I have made them and they turned out well. But the mess! The only upside to that was that I had enough to freeze and take out later. You can bake rather than deep fry. I consider this a totally legit option
@@judyjohnson9610 People who bake instead of fry...
@@dreamingrightnow1174 Ya, I'm a rebel. I don't even care for a huge helping of deep fried stuff. I'm sure we all have some cooking thing that we would rather skip or pay a little extra for convenience. Mine is deep frying. I also have limited room for gadgets.
You had me at hello...
Yeah. He gets me there every video.
Hello... 😁
🤣🤣🤣❤️
Wonderfully delicious! I love, love samosas and as you said all the work and mess involved really discourage me to do it. Now with this easy method it's possible to have them any time. Thank you. I love your videos and have tried many of your diverse and practical recipes.
Tested in CANADA, 10/10. Simple recipe yet delicious. Your garlic naan was also a hit.
Love the recipe chef, could I make a humble suggestion? Samosas sometimes use whole spices which can take them to a whole other level. I'd suggest some whole cumin seeds in place of half the power, with the additional of nigella seeds for a pop of flavour and yellow mustard seeds for a little crunch! Been a long time subscriber and you have inspired me so much, so thank you for all that you do!
Too many seeds and whole spice grains can get stuck between the teeth sometimes.
And crushed ground spices really bring out all the aromas that can permeate the filling much better with a smaller portion.
It would also avoid overpowering one spice too much.
Chef John, have you ever heard of Donairs from Halifax, Nova Scotia? Not to be confused with doner kebabs (although they are similar.). I think many of your fans would benefit from learning how to make them. The sauce is made with evaporated milk, vinegar and sugar. No. This is not a joke.
Bill Morash you lie
Okay. What was my lie?
I live on the West Coast and I miss me some good donairs and sweet sauce. Mmmm.
He did a video on gyro last year. Donair, gyro, doner kebab, they're all similar and all delicious. PS even as far west as Calgary Alberta we still call them donair :)
Doners in Nova Scotia!?!?! You mean I don't have to travel TO Germany to get them!!!! N.S is a Long way for a Doner, but I'd walk up there barefoot and to get one!!!! I haven't had one in ten years!
Hi John I made these for dinner tonight. They are delicious. Samosas are a very favourite food of mine. These are a great alternative, maybe even better. I had a little leftover roast chicken breast, so I chopped it very fine and added it to the filling to add some additional protein. I made enough filling to make a few later in the week. Thanks for a new one to add to my rotation.
So simple but so genius! And I don’t have to make dough! Great way to still have the flavors. I’m now imagining them with phyllo, too, in app sizes. Thanks so much. To me, you did invent them since I’ve never seen them before today.
The narrator’s cadence gets me every fkn time 🤣
You’re hilarious mate... never disappoint with great recipes and jovial commentary
YNWA !!!
I used to work in an Indian restaurant. They used to make these. Only differences were that they added cheese to them and served with spicy coconut chutney. Soooo good 🤤