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January 23, 2022 3:00 PM
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Join our Indian food expert Aditya Raghavan to learn how to make Pakoras. Addie's version of India's spiced vegetable fritters combines sliced onion and cauliflower in a chickpea flour batter. Deep fried then served with your choice of two chutneys (Tamarind & Date and Cilantro Mint) our Pakoras are perfect enjoyed as a snack, or an appetizer.
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Ingredients, Pakoras: onions, potatoes, cauliflower, ginger, cumin powder, turmeric, Kashmiri red chili powder, dry mango powder, chickpea flour, baking soda, cilantro, garnish: amchur (dry mango powder), roasted cumin powder, black salt (optional)
Ingredients, Cilantro Mint Chutney: cilantro, fresh mint, ginger, green chilis, ground cumin, lime
Ingredients, Sweet and Sour Date & Tamarind Chutney: pitted dates, palm sugar, tamarind paste or pulp, hot green chili
Essential Equipment: deep fryer, or pot for frying with a clip on deep frying thermometer (recommended) or instant read thermometer, blender (for chutney), spice grinder (coffee grinder) if you are grinding your own spices
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with a simple Ravioli, filled with Swish Chard & Ricotta and served with a Brown Butter & Sage Sauce. Then we'll finish with our 3-Cheese Cappellacci, served with a deliciously simple Tomato Butter Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta.
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