Vegan Indian Street Food

Live Online Cookery Class - Vegan Indian Street Food

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: £20 (£10 concession).  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 (2 x 200ml servings approx)  

• 150g dairy-free yoghurt
• 150g 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

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