Join plant based chef, Sareta Puri, to learn how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. Sareta will also show you how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.

The class will include:

• How to make healthier versions of popular Indian street food samosas
• Discover how to make a classic Indian dough which can also be used for breads 
• Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
  
• 'Chai 'n' Chat' about food traditions and culture across India
• Recipe handout

All levels of spice preference will be catered for.

About Sareta

Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as  a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus and People's Kitchen.

Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

INGREDIENTS LIST

Dough

• 150g plain flour 
• 100ml water 
• 1 tablespoon vegetable oil 
• 0.25 tsp sea salt 
• 0.5 tsp kalonji (Nigella seeds) - optional 

Filling

• 3 medium sized potatoes (approx 300g) 
• 125g frozen peas 
• 1 tablespoon vegetable oil + oil to brush 
• 1 teaspoon cumin seeds 
• 1 teaspoon coriander seeds 
• 1/2 green chilli 
• 1/4 inch ginger (1 teaspoon) 
• 1 teaspoon ground cumin 
• 1 teaspoon garam masala 
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chilli powder 
• 1/2 teaspoon sea salt 
• 1/4 teaspoon hing (asafoetida)

Raita:

• 50g soya yoghurt 
• 1⁄4 cucumber 
• Handful of fresh coriander (optional) 
• 1 tablespoon lemon juice 
• 1 teaspoon ground cumin 
• 1/4 teaspoon sea salt

Coriander Chutney:

• 1 cup of fresh coriander (stalks and leaves)
• Half a lemon, juiced 
• 1⁄2 inch ginger 
• 1 green chilli 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon sea salt

Chai:

• Black tea bag
• Plant milk (oat, almond or coconut - not soy as it curdles!)
• Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source)
• Date syrup to sweeten (optional)

EQUIPMENT LIST  

• Rolling pin
• 2 large mixing bowls
• Pestle & mortar (or rolling pin will do)
• Chopping board
• Knife
• 2 pans 
• Baking tray + paper
• For the coriander chutney: a blender

Refunds: we require a minimum of 3 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!