Use it like a quesadilla maker. Put some grilled chicken, black beans, tomato and shredded cheese together in a mix. Put a tortilla on the bottom, fill the parts up, put another tortilla on top. Or maybe you can use pastry dough on the bottom, fruit pie filling, and another pastry on top? Like turnovers?
I've only just discovered your VLOGs. I know they are over three years old, but I love seeing how your girls have grown. My favourite are your days out. I'm in Australia so it's like the closest I can get to overseas travel at the moment.
i feel like you'd want to fine tune how much filling goes in there to ensure the top has contact, also probably wanna brush the areas on the bottom sheet to help it seal
Covering the cooking plates with oil, using multiple filo layers, and stuffing more filling so the samosas actually get squished by the appliance, and I think you could get really close to regular deep frieds
I’ve tried all different methods of cooking samosas. Fried is always the best. As we don’t eat them often, I’m ok with deep frying them. If they were a daily food, I’d deal with oven baked or air fryer. But when I’m taking the time to make the dough and filling, I want it to taste the best, and that’s fried.
Yeah, I am pretty sure your home made dough needed to cook longer... Like, another 5 minutes or so for the machine, and 2-3 minutes in the oil. Also, when you used the store pastry in the machine, you used 1 layer per side, for the deep fried version you used about 10 layers per side... Maybe if you had layered them more it would have worked better?
The filo in the samosa maker was also only a single layer of the dough, but if you're making them by hand by folding you'll get multiple layers of filo!
I have thoroughly enjoyed watching this vid today... oh my word Barry you had me giggling away. You are so sincere in your down to earth comments in what you do. Thank you for taking the time to share what you do. I have watched a few of your vids and enjoy looking forward to many more! You can't beat the good old hand made dough and deep frying samosa !!! Cheers Barry
Barry, that's a quesadilla maker. It's marketed as a samosa maker because there's not a huge market for Mexican food in the UK, but it's a quesadilla maker.
I would use that machine to try and make apple-cinnamon samosas with some sugar on top so it caramelizes during the cook and hope they end up tasting like a mcdonalds apple pie.
I had one of these as a child and it was marketed as a quesadilla maker. I think it was the same thing. You used tortillas and whatever cheeses/fillings. I am totally going to make samosas now 😀
Loading from cold, more layers each side, sealing the spokes with the brush, and much more filling would have made for a more equal test to my mind. But, while both lose moisture while cooking, the machine has no oil to compensate.
roll out a circle from puri dough, cut in half, lap straight edges and seal to form a cone, fill, pinch and twist curved sides together to seal: deep fry, air fry or bake
You're ever so likeable Barry. There's such a genuine charm about you, even if you are different off camera I've no doubt you're still brilliant. Take care!
Nigella seeds are what are used in naan bread, thise little black seeds that taste great. I love having them in the cupboard for when I make my own naans.
There are so many of those appliances. Have you tried the all? Donut, Cake pop, Waffle-bowl, Bubble-waffle, Churro, omelett. All in that type of format 😄
3:20 "I'll read them off-camera." Barry reading the instructions? That'd be a first. Or are you just saying that to hide the fact that you didn't read them? :P
Do you know there are pancake-irons? I have one. Same principle as a waffle-iron, cooking both sides at once, just for making pancakes instead. Really messy, but kinda nice at the same time.
Hmmm interesting but the sell the EXACT SAME MACHINE in Canada and the US under the name “quesadilla maker”… and the instructions say to use a small flour tortilla and put cheese and whatever taco type fillings in it…….. 🤔 interesting how they sell it as something different in different countries!
I made a rustic baklava yesterday, with the walnuts a bit larger than normal, and soaked overnight with honey syrup in a cold oven. Best breakfast ever.
Kitchen gadgets and appliances are fabulous, but sometimes I feel like it’s been done. I love finding an appliance that you can use for more than its states purpose.
if you want to make the triangle you should start with a rectangle, then fold that triangle strip into a V shape (bring one side over and offset it), then the bottom side folds over and you should have a pocket ready to receive your filling. Once filled, fold to close gently and remove any excessive dough.
Wonder what puff pastry would do? I think one thing your missing is the top also has wells. Tops not getting as brown from not having enough contact. Add a little more filling.
@3:20... that's because (in essence) it is a waffle maker, toast maker, Grill thing..... they are all about the same device, just other shapes and maybe different temp settings... but basically the same :P
Philo dough is not for traditional samosas usually it's used for Chinese style samosas. But it is tasty! The seeds are called kalongi nigella is basil seeds.
could also use it for crab rangoons or fill it with spring/egg roll filling or fried (baked) ravioli (if you wanna go healthy) many uses for it im sure, or could use white bread with fruit or meats etc. Another Idea which I learned is you can use a waffle maker with stuffing mix (for like stuffing a turkey) use white wine with it to soak it good, then put it in the waffle maker and you can top the waffle with mashed taters/gravy and turkey and cranberry sauce, can always try the stuffing on the bottom (in the samosa maker), add turkey in the middle and put stuffing on top and seal the turkey in. Just thinking of ideas.
I would recommend you try Tyj spring roll pastry (can find in Tesco or local Asian grocers) instead of filo. I also have another way of folding... not sure how I can explain, but I always cut the pastry to size and create a pocket and fold several times. I wish I could show you how to make it the traditional way!
@3:50 probably because on the box it's not real food :P for all we know it could be a sponge wrapped in dough that probably not dough at all. maybe painted newspaper or so :P
I'm sorry Barold, but this is a rebranded quesadilla press, or vice-versa Also, when I was making the quesadillas, I'd have to flip them midway through Oh, and I had to add like, a bit of oil of some sort (butter worked well) to the bottom plate
Two thoughts: first, maybe spray the cooker with cooking spray/spray oil? Second, maybe try wrapping however many (small) samosas as will fit in the cooker in the more traditional manner while it's heating up and then shove them into the little slots? I'm just spitballing ideas here. XD
I think what I would have done differently Barry is doubled the pasty on the bottom added in more filling and doubled the top that might have worked better. Tbh you’ll never get the same texture doing them in the machine to what you would frying them. I think for me if am going to make homemade Samosa’s I’d be making them by hand and frying them
That poor pea left in the glass bowl, separated from his friends
pea in a glass bowl, very unsanitary
Ikr
@@jep9092 a
Hahaha 😅
It got away from the other peas.... its an escapea.
I think that could be a new series. ‘Will it samosa?’
Sounds like an even better Barshens episode!
Sounds like good mythical morning
😂😂
Use it like a quesadilla maker. Put some grilled chicken, black beans, tomato and shredded cheese together in a mix. Put a tortilla on the bottom, fill the parts up, put another tortilla on top.
Or maybe you can use pastry dough on the bottom, fruit pie filling, and another pastry on top? Like turnovers?
Yum! Quesadilla for sure.
you could put two slices of bread on each side with something in the middle. to make some kind of... toasted... sandwich!
i use mine for both & i use flour & corn tortillas depending on what i'm making.
I wonder if you could put cornbread batter in it… 🤔
@@StormyNichole i think with the temp it cooks at that it would burn
Barry: I’ll read them off camera-
Narrator: He did not read them off camera.
I've only just discovered your VLOGs. I know they are over three years old, but I love seeing how your girls have grown. My favourite are your days out. I'm in Australia so it's like the closest I can get to overseas travel at the moment.
Mate I just saw an add for flight Centre saying that we are back to overseas travel...
So exiting!
i feel like you'd want to fine tune how much filling goes in there to ensure the top has contact, also probably wanna brush the areas on the bottom sheet to help it seal
bya aaaah!
Covering the cooking plates with oil, using multiple filo layers, and stuffing more filling so the samosas actually get squished by the appliance, and I think you could get really close to regular deep frieds
I love that you give honest reviews.....with no worries about sponsorships. Thank you for that.
I’ve tried all different methods of cooking samosas. Fried is always the best. As we don’t eat them often, I’m ok with deep frying them. If they were a daily food, I’d deal with oven baked or air fryer. But when I’m taking the time to make the dough and filling, I want it to taste the best, and that’s fried.
I agree. It's ok to fry as long as the oil doesn't reach it's smoke point.
The way you made it homemade is accurate, we don't use the pastry, we use dough. You should checkout some authentic videos 😁
You should try making jamaïcain patties. My go to quick meal
Oh nice call!
@@mrbarrylewis Individual spanakopita would probably work in that thing.
Is the new barry rap at the end sticking around now? or will we get an album eventually?
0:29 practically the same thing is marketed as a Quesadilla maker here in the US
You are absolutely right!
Yeah, I am pretty sure your home made dough needed to cook longer... Like, another 5 minutes or so for the machine, and 2-3 minutes in the oil. Also, when you used the store pastry in the machine, you used 1 layer per side, for the deep fried version you used about 10 layers per side... Maybe if you had layered them more it would have worked better?
Picture on the box, they were definitely bought from their local takeaway, not made in the samosa maker... :P
There is something oddly comforting about your videos Barry. Thank you 🤗
Barry the third one is the most authentic. Loved the video!
The filo in the samosa maker was also only a single layer of the dough, but if you're making them by hand by folding you'll get multiple layers of filo!
Maybe try a few layers in the machine?
Oh Barry I wish I could teach you how to make a samosa the traditional way 😂😂😂
Its like where's the ghee?
I’d love to see Barry learn from home chefs that specialise in different cuisines, to learn the traditional ways of making foods like samosas.
@@thabaatballali7493 yes samosas wit ghee are so good 😊
Barry singing Black Magic by Little Mix is filling my Mixer heart to a next level!! ❤️❤️
I have thoroughly enjoyed watching this vid today... oh my word Barry you had me giggling away. You are so sincere in your down to earth comments in what you do. Thank you for taking the time to share what you do. I have watched a few of your vids and enjoy looking forward to many more! You can't beat the good old hand made dough and deep frying samosa !!! Cheers Barry
Barry, that's a quesadilla maker. It's marketed as a samosa maker because there's not a huge market for Mexican food in the UK, but it's a quesadilla maker.
That is 100% a quesadilla maker to me lol
I would use that machine to try and make apple-cinnamon samosas with some sugar on top so it caramelizes during the cook and hope they end up tasting like a mcdonalds apple pie.
Cooking is nice!👍
I had one of these as a child and it was marketed as a quesadilla maker. I think it was the same thing. You used tortillas and whatever cheeses/fillings. I am totally going to make samosas now 😀
Loading from cold, more layers each side, sealing the spokes with the brush, and much more filling would have made for a more equal test to my mind. But, while both lose moisture while cooking, the machine has no oil to compensate.
roll out a circle from puri dough, cut in half, lap straight edges and seal to form a cone, fill, pinch and twist curved sides together to seal: deep fry, air fry or bake
In the US pretty much the same machine is marketed as a quesadilla or taco maker.
You're ever so likeable Barry. There's such a genuine charm about you, even if you are different off camera I've no doubt you're still brilliant. Take care!
The cooked homemade dough, from here anyway, kinda reminds me of fortune cookies you'd get at a Chinese takeaway
You know Barry has daughters by the reference to the Little Mix drama. 😂
Nigella seeds are what are used in naan bread, thise little black seeds that taste great. I love having them in the cupboard for when I make my own naans.
11:13 Literally shouting at my screen. Hilarious.
There are so many of those appliances. Have you tried the all? Donut, Cake pop, Waffle-bowl, Bubble-waffle, Churro, omelett. All in that type of format 😄
3:20 "I'll read them off-camera." Barry reading the instructions? That'd be a first. Or are you just saying that to hide the fact that you didn't read them? :P
"OMG, what the heck is that?"
Exactly what you want to hear coming from the kitchen while you're waiting for your food 😂
Years later, i still want a remake of "cooking is nice" please Barry
Do you know there are pancake-irons? I have one. Same principle as a waffle-iron, cooking both sides at once, just for making pancakes instead. Really messy, but kinda nice at the same time.
Hmmm interesting but the sell the EXACT SAME MACHINE in Canada and the US under the name “quesadilla maker”… and the instructions say to use a small flour tortilla and put cheese and whatever taco type fillings in it…….. 🤔 interesting how they sell it as something different in different countries!
I made a rustic baklava yesterday, with the walnuts a bit larger than normal, and soaked overnight with honey syrup in a cold oven. Best breakfast ever.
Kitchen gadgets and appliances are fabulous, but sometimes I feel like it’s been done. I love finding an appliance that you can use for more than its states purpose.
Yeah the dough one is supposed to taste like a pasty it's not going to be crispy the way thin filo would be.
Hello
if you want to make the triangle you should start with a rectangle, then fold that triangle strip into a V shape (bring one side over and offset it), then the bottom side folds over and you should have a pocket ready to receive your filling. Once filled, fold to close gently and remove any excessive dough.
Love the new verse and the samosa maker is a good way to get into how to make a proper samosa.
Love the new song!!! 🖤
Also, I have an appliance that looks exactly like that, but it was advertised as a Quesadilla maker to be used with torillas.
Wonder what puff pastry would do? I think one thing your missing is the top also has wells. Tops not getting as brown from not having enough contact. Add a little more filling.
I'll have to try it before I give it away, give it away, give it away, give it away now
@@mrbarrylewis picks up bass and plays bass line as accompaniment.🤘🍕🤘
im glade to see you trying
using this machine u must use puff pastry not samosa dough. i always makes it and it end up perfect. i hop that helps ☺️
To the person reading this: Even though I don’t know you but I wish you the best of what life has to offer to you ❤️💕💜❤️❤️
Thanks kiddo. The same back to you!💙💚💙💚💙
And the same to you ❤️
Right back at ya, bruv. 💚
god I hope these types of spam comments aren't making a comeback
+
I adore a good samosa but oh I would have so much fun with that thing making everything but samosas!
"Good" is an understatement for that title 🔥
Thanks Barry 😋
Our local samosa mainly made from spring rolls skin. You can fried or bake it.
Lightly butter or oil the appliance?
I have to agree, it's a great title Barry!
Cheers James
I'm going to venture a guess and say that that appliance would make some pretty dang good quesadillas.. You should try it 🤔
@3:20... that's because (in essence) it is a waffle maker, toast maker, Grill thing..... they are all about the same device, just other shapes and maybe different temp settings... but basically the same :P
In my country we add beef chicken and potato mince with curry powder onion and chillies then deep fried
They look so cool! 😍😍
Philo dough is not for traditional samosas usually it's used for Chinese style samosas. But it is tasty! The seeds are called kalongi nigella is basil seeds.
In just made samosa filling...and then stopped. Just been eating curry and peas potatoes. Delish 😋
Awesome Barry Lewis
Its just a fancy cheese toastie machine , just use a normal cheese toastie machine it will work just the same
could also use it for crab rangoons or fill it with spring/egg roll filling or fried (baked) ravioli (if you wanna go healthy) many uses for it im sure, or could use white bread with fruit or meats etc. Another Idea which I learned is you can use a waffle maker with stuffing mix (for like stuffing a turkey) use white wine with it to soak it good, then put it in the waffle maker and you can top the waffle with mashed taters/gravy and turkey and cranberry sauce, can always try the stuffing on the bottom (in the samosa maker), add turkey in the middle and put stuffing on top and seal the turkey in. Just thinking of ideas.
I want to see you do again with fruit or pudding filling...yum
@12:10 i think that you got screwed!!!! great video and such a bubbly personality that you have.
love these barry, i make these regularly but i use spring roll wrappers
I'd say that with the machine..you probably should fill the sections MORE and butter the outside of the dough...like you do in a toasty toaster
Nigella seeds are the absolute king for naan breads
That's the Barry I remember - Emo hair, rappin. We so old now.
I would recommend you try Tyj spring roll pastry (can find in Tesco or local Asian grocers) instead of filo. I also have another way of folding... not sure how I can explain, but I always cut the pastry to size and create a pocket and fold several times. I wish I could show you how to make it the traditional way!
This video has ruined mine and wills evening. Hope you’re happy Barry.
Please, what is that plastic wrap dispenser thing you used? at around 6 minutes
Also try oiling the press and the top before the machine cooks it
11:25 Me to the screen: Uhmm the upper dough? Barry: Put your lit on you dingo :D
Maybe try making something sweet there almost like a Pop Tart. See what happens when it's done.
when making the homemade ones, can you bake them instead of frying?
Here in America my brother and I have one but it’s marketed as a quesadilla maker
From now on we are all Samosa know how to make these thanks to Barry.. :) (had to be done, sorry)
Dear Sir can you inform me where did you purchase the samosa maker.
@3:50 probably because on the box it's not real food :P for all we know it could be a sponge wrapped in dough that probably not dough at all. maybe painted newspaper or so :P
I’ve never had a samosa with onions. Interesting!
These look golden brown (TEXTURE LIKE SUN)
Snackcidental!
I have a Tshirt that says "Snackcident- When you accidentally eat ALL of the bacon" and it's printed to look like a dictionary entry!
Would be great for quesadilla.
That looks delicious. I will try it if I find pâte filo
What if you roll the pastry yourself like a traditional one but instead of frying, you place it in the samosa maker iron?
Only thing I’d say for using that machine you’d have to put more filling in as it will fill the top gaps
I'm sorry Barold, but this is a rebranded quesadilla press, or vice-versa
Also, when I was making the quesadillas, I'd have to flip them midway through
Oh, and I had to add like, a bit of oil of some sort (butter worked well) to the bottom plate
Two thoughts: first, maybe spray the cooker with cooking spray/spray oil? Second, maybe try wrapping however many (small) samosas as will fit in the cooker in the more traditional manner while it's heating up and then shove them into the little slots? I'm just spitballing ideas here. XD
Looks a lot like a quesadilla maker 😆
I think what I would have done differently Barry is doubled the pasty on the bottom added in more filling and doubled the top that might have worked better.
Tbh you’ll never get the same texture doing them in the machine to what you would frying them.
I think for me if am going to make homemade Samosa’s I’d be making them by hand and frying them
Barry and Ashens “will it Somasa”.........?
Good video. Maybe you should of tried two pieces of filo pastry either side or the filling in the toaster so you have soft and crispy pastry.
I feel a bayayayayayayayaya coming on! 😝
Lawn mowing is serious business Barry.
I cannot believe you used pastry to make samosas!
Maybe try gheeing/buttering/oiling the toaster and then make a samosa sandwich before putting it in the toaster.
What if you rolled them up and then put them in the cooker instead of laying them flat?