Online Cookery Class - Vegan Indian Street Food

Vegan Indian Street Food

Date and Time

Saturday 13th March 2021

5:00pm - 7:00pm

Cost

Fee*: £20 (£10 Concessions**/ £5 Unwaged)   All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

Location

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

Buy Ticket

The Event

Join plant-based chef, Sareta Puri, for a whistle-stop tour of popular Indian snacks and street food and learn how to make healthier versions of classic dishes inspired by her Indian heritage and travels across India...

The class will include:

  • Learn to make aloo tikki, tasty spiced potato cakes enjoyed with pickles or chutneys
  • Create an instant tangy carrot pickle bursting with flavour
  • How to make a classic kachumber salad, as well as chana chaat, a snack made from cucumber, chickpeas with a dressings and topping
  • Make moreish roasted chickpeas - a healthy, crunchy, spiced snack 
  • Mix up a refreshing drink of nimbu pani, Indian lemonade, using a natural sweetener
  • An overview of snacks and street food and discussion on spices and flavours
  • A chance to ask Sareta questions
  • Recipe handout

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, Life After Hummus and People's Kitchen.

Fee*: £20 Standard / £10 Concessions**/ £5 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 more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

INGREDIENTS LIST

Aloo tikki (serves 2-4)

 

  • 4 medium potatoes 

  • 50g frozen peas

  • 2 tablespoons cornflour 

  • 1 tablespoon vegetable oil 

  • 1 tablespoon fresh coriander leaves

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon turmeric

  • ½ teaspoon chilli (optional)

  • Sea salt, to taste 

Coriander chutney recipe (serves 4)

  • 1 cup of fresh coriander (stalks and leaves) - optional

  • ½ lemon, juiced

  • ½ inch ginger

  • 1 clove garlic

  • 1 green chilli or chilli flakes/powder

  • 0.5 teaspoon ground cumin 

  • 0.5 teaspoon salt

  • Water

Carrot pickle (gajar ka achar) (serves 4)

 

  • 100ml mustard oil (can substitute for vegetable oil)

  • 2 medium carrots

  • 1 inch ginger

  • ½ lemon, juiced 

  • 1 teaspoons fenugreek seeds 

  • 2 teaspoons black mustard seeds

  • 1 dried red chilli or ½ - 1 teaspoon chilli powder

  • ½ teaspoon kalonji (nigella seeds)

  • ½ teaspoon turmeric powder

  • ¼ teaspoon asafoetida (optional)

  • Sea salt, to taste

Kachumber recipe

 

  • 2 medium tomatoes (or you can use tinned)

  • 1 red onion

  • ½ cucumber

  • ½ lemon, juiced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¼ teaspoon salt, to taste

  • pinch of fresh coriander leaves (optional)

Basic chana chaat

 

  • Cup of kachumber (using recipe above to be made in class)

  • 1 x 400g tin chickpeas, drained and washed 

  • ¼ teaspoon kala namak (black salt)

  • pinch asafoetida (optional)

  • 1 tablespoon coriander chutney

  • 1 tablespoon tamarind paste (optional) + water 

  • 1 tablespoon sev/boondi/farsan to add crunch (optional) - available in Indian stores (or you can use toasted nuts such as cashews or pistachios)

     

Nimbu Pani

  • 500ml water

  • 1 lime, juiced + 1 lime wedge 

  • 1-2 tablespoons sweetener of your choice. We recommend maple syrup, Xylitol or Stevia but you can also use brown sugar

  • 1/4 teaspoon kala namak (or chaat masala) (optional)

  • 1/4 teaspoon ground cumin 

  • Sea salt & pepper, to taste

  • Ice 

 

    EQUIPMENT LIST

    • Saucepan
    • Frying pan
    • Colander
    • Masher
    • Wooden spoon
    • Teaspoon & tablespoon 
    • Blender
    • Pan 
    • Wooden spoon
    • Chopping board
    • Knife 
    • Peeler
    • Jar or airtight container
    • Small, medium and large bowls
    • Tin opener

    Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Unfortunately we cannot share recordings of classes.

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

    Location: Zoom, details to be provided via email (usually the day before the class)


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.