{"product_id":"cooking-class-fry-fold-feast-pakoras-paranthas-by-sargam-nayyar","title":"COOKING CLASS: Fry, Fold \u0026 Feast — Pakoras \u0026 Paranthas by Sargam Nayyar","description":"\u003cp\u003eA fun, hands-on foray into some classic Indian savoury snacks: crispy, gluten-free chickpea flour \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003epakoras\u003c\/em\u003e, and \u003cem\u003eparanthas, \u003c\/em\u003edelicious stuffed flatbreads. Along the way you'll also discover a bright and tangy chutney, and a fragrant mango pudding, all based on family recipes \u003cstrong\u003eSargam Nayyar\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003egrew up making.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cem\u003ePakoras\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eFor over a thousand years across the subcontinent, Indians have been frying up \u003cem\u003ebesan \u003c\/em\u003ebatter along with myriad ingredients and seasoning to create delicious snacks. \u003cmeta charset=\"utf-8\"\u003eSargam will walk you through a few of the many versions and techniques out there — mixed vegetable, onion, and bread pakoras, stuffed vs. dipped — and \u003cmeta charset=\"utf-8\"\u003eexplain what makes them work: how batter consistency and oil temperature decide whether they turn out crisp or greasy. We'll fry up a fresh batch, while you learn how to make a quick \u0026amp; easy homemade coriander and mint chutney to enjoy along side your fresh pakoras.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eStuffed Paranthas\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eThen it's your turn at the counter to make mini stuffed \u003cem\u003eparanthas\u003c\/em\u003e by hand, kneading the dough, working in ingredients, rolling and stuffing them with a filling of spiced potato, cauliflower, and paneer. You'll get a feel for the dough, and learn how much filling it can hold before it splits, and rolling it out evenly so nothing spills out on the tawa (griddle). Everyone will get to cook and enjoy the paranthas they make. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eAamras\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eWe'll close with \u003cem\u003eaamras\u003c\/em\u003e, a simple but exquisite desert of \u003cmeta charset=\"utf-8\"\u003esilky mango pulp finished with a pinch of cardamom. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e-----\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSargam Nayyar\u003c\/strong\u003e is the founder of \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/www.instagram.com\/thepudinakitchen\/\"\u003ePudina Kitchen\u003c\/a\u003e, a Toronto-based food community built around Indian fusion cooking, supper clubs, and private events. Her cooking comes out of her own family's kitchen, and she's built Pudina Kitchen into a space for people to cook, share a meal, and feel more connected to the culture behind the food. \u003ca href=\"https:\/\/www.instagram.com\/thepudinakitchen\/\"\u003e@thepudinakitchen\u003c\/a\u003e\u003c!-- notionvc: 32635f75-6c53-4e60-9518-cef6387d8731 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":50501305991416,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/aloo-paneer-paratha.webp?v=1789327195","url":"https:\/\/thedepanneur.ca\/products\/cooking-class-fry-fold-feast-pakoras-paranthas-by-sargam-nayyar","provider":"The Depanneur","version":"1.0","type":"link"}