Join our community meal service head chef Sareta Puri on a journey through the famous street foods of Mumbai to learn how to make delicious plant based versions of classic dishes inspired by her Indian heritage and travels across India.

This recording of a live class will include:

• How to make keema pav bhaji - rich vegan 'mince' curry served on bread rolls topped with red onion, coriander and lemon
• Make crispy spiced Bombay potatoes
• How to make a refreshing mango kachumber salad
• Learn about street food traditions across India
  
• Benefits of plant-based foods
• An overview of snacks and street food and discussion on spices and flavours
• Link to recording valid for 7 days
• Recipe handout with a bonus recipe
  

For ingredients and equipment needed see below

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, where she heads up our community meal service kitchen team, Life After Hummus and People's Kitchen.

INGREDIENTS LIST

Keema Pav Bhaji (serves 2)

• 300g mushrooms 
• 50g walnuts (or sub for more mushrooms)
• 50g frozen peas
• 1 tablespoon vegetable or coconut oil
• 1 white onion
• 1/2 -inch ginger 
• 2 garlic cloves 
• 1 green chilli (optional)
• 1 tablespoon tomato puree 
• 1 teaspoon garam masala
• 1 teaspoon ground cumin (or sub for 1/2 teaspoon garam masala)
• 1 teaspoon ground coriander (or sub for 1/2 teaspoon garam masala)
• ½ teaspoon salt
• ½ teaspoon turmeric 
• ½ teaspoon cinnamon 
• 2 cloves or ½ teaspoon ground cloves (optional)

To serve:

• 2 bread rolls
• ½ red onion (optional)
• 1 tablespoon fresh coriander (optional)
• ¼ lemon (optional)

Bombay Potatoes (serves 2)

• 400g potatoes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon brown mustard seeds
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric 
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon chilli powder or flakes (optional)
• Pinch of asafoetida (optional)
• Pinch of fresh coriander (optional - to garnish)

Mango kachumber (serves 2)

• ½ mango
• ½ red onion
• 1/2 red chilli
• 1 lime, juiced 
• ½ teaspoon kalonji seeds (nigella seeds) (optional)
• ½ teaspoon ground cumin 
• ¼ teaspoon salt, to taste
• pinch of fresh coriander leaves (optional)

 EQUIPMENT LIST

• Chopping board and knives
• 2 large frying pans - or 1 large pan and 1 large frying pan 
• 1 mixing bowl 
• Mixing spoon(s)
• Measuring spoons 
• Food processor (optional)

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 7 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!