Рет қаралды 527,089
Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas.
Check out the recipe here: www.vice.com/e... to Munchies here: bit.ly/Subscrib...
All Munchies videos release a full week early on our site: video.vice.com...
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
www.vice.com/e...
Check out munchies.tv for more!
Follow Munchies here:
Facebook: / munchies
Twitter: / munchies
Tumblr: / munchies
Instagram: / munchies
Pinterest: / munchies
Foursquare: foursquare.com...
More videos from the VICE network: www. vic...