Online Cook-Along - Vegan Indian Street Food

Vegan Indian Street Food

Date and Time

Friday 9th October 2020

6:00pm - 8:00pm

Cost

Fee: Suggested donation £20 but any donation amounts accepted. 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 Indian street food to 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 spicy Tandoori Cauliflower and tangy grilled Street Corn
  • How to make a classic Indian dough to make your own Aloo Parathas - flatbreads stuffed with spicy mashed potatoes -  which can also be used to make samosas and roti breads
  • Make a classic creamy mango Lassi
  • Bonus recipe for Coriander Chutney
  • An overview of regional street food dishes including differences between north and south Indian cuisine
  • A chance to ask Sareta questions
  • Recipe handout

All levels of spice preference will be catered for. 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: Suggested donation £20 but any donation amounts accepted.  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

INGREDIENTS LIST  

Tandoori cauliflower (serves 2-4)

  • 1 medium cauliflower, c.250g (you can sub this for your veg of choice, or even tofu or tempeh!)
  • 100g dairy-free yoghurt
  • 0.5 lemon, juiced (or 2 tablespoons lemon juice)
  • 1 clove of garlic (or 0.5 teaspoon garlic powder)
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon turmeric
  • 0.25 chilli powder (or flakes) - option
  • Pinch of salt

Street Corn (serves 2)

  •  2 corn on the cobs
  • 2 tablespoons vegan butter or margarine
  • 0.5 lime
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon chilli powder or flakes (optional)
  • Pinch of coriander leaves (optional)
  • Pinch of salt

Aloo Paratha dough (makes 4)

  • 100g chapati flour (atta) or wholemeal flour (or plain flour)
  • 60-75ml warm water
  • 15ml vegetable oil
  • 0.25 teaspoon salt 
  • 100g potatoes (you will need to boil these in advance)
  • Garlic 
  • Ginger 
  • Turmeric 
  • Red chilli powder (optional) 
  • Ground coriander 
  • Ground cumin  
  • Salt

Mango Lassi (Serves 2)

  • 250g dairy-free yoghurt
  • 250g tinned mango pulp
  • 100ml plant based milk
  • 0.5 lime, juiced + wedge to serve
  • Pinch of salt (optional).
  • Handful of ice (optional)

EQUIPMENT LIST

  • Scales
  • 2 x Medium mixing bowls or container
  • Chopping board
  • Knife
  • Mixing spoon
  • Teaspoon
  • Tablespoon
  • Baking tray
  • Baking paper (optional) 
  • Spoons
  • Rolling pin
  • Non-stick pan or tawa 
  • Blender 
  • Glasses to serve lassi

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

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

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


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.