Learn to make Indian Paratha in a private online class!

5.0 (3 Reviews)

Approximately 1.5 hours

English

Your host Shveta

Shveta, a former primary school teacher who runs a home stay in a suburb of Jaipur, learned how to cook from her mother. Her husband, Kul, who is retired, used to head an oil company. World travelers, they are an ideal couple with Shveta cooking and Kul entertaining. Your experience starts with Shveta and Kul introducing themselves and giving you a sneak peak into their contemporary home, before you start cooking together. Your menu includes two dishes, aloo paratha, an unleavened whole wheat flat bread stuffed with a potato filling and chana masala, a delicious and flavorful Indian curry made by cooking chickpeas in an onion and tomato gravy.

Highlights

Learn to make stuffed flatbread and and another traditional Indian curry
Private, one-on-one online instruction with a Jaipur native
Scheduled mutually at your convenience (host lives in Jaipur, India (GMT+5:30))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Indian culinary traditions!
This is a vegetarian class.
If using dried chickpeas, please remember to soak the chickpeas one day before your class as in the recipe directions

What will you cook together

Aloo Paratha (Stuffed Flatbread)
Chana Masala (Chickpea Curry)

Ingredients

See Full Ingredient List

3 medium potatoes, boiled, peeled and mashed (please do this before the class starts)
1/2 tsp garam masala powder
1 tsp Kashmiri red chili powder (or cayenne pepper)
3-4 fresh cilantro sprigs, finely chopped
1 1/2 cups whole wheat flour + some more for dusting
2 tsp oil
Water as required for kneading
Ghee for basting (or butter)
Yogurt or Indian mango pickle for serving (optional)
1 cup dried chickpeas, soaked or 2 cans chickpeas (*If using dried, please complete Step 1 under directions prior to class)
2 tea bags
A pinch of baking soda (sodium bicarbonate)
Salt to taste
2 bay leaves
4 cloves
1 tbsp oil
1 tbsp ghee
A pinch of asafetida (optional)
1 tsp cumin seeds
1 tsp carom seeds (can substitute with dried thyme)
2 medium onions, finely sliced
2 medium tomatoes, finely sliced
1-inch ginger, grated or julienned
1-2 green chilies, slit
1 tsp red chili powder
1 tsp coriander powder
1 tbsp pomegranate seeds powder (optional)
2 tsp chana (or chole) masala
1 tsp black pepper powder
1/2 tsp garam masala
5-6 sprigs cilantro leaves, chopped for garnish

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Online Class Reviews

5.0 (3 Reviews)

Arlo 11 August 2020

"Amazing cooking thought by an amazing teacher. Definitely worth the money for the food alone!!"

Vivien Savath 28 July 2020

"Online cooking with Shveta was the perfect way to connect our extended family remotely during covid-19! We had nine food-loving cousins in the class from San Francisco to Seattle and New York. Ages from 39 to 5 were all on the call and able to follow along with Shveta. My cousin’s boyfriend Pranai even said the resulting meal tasted just as good as the food he gets at temple! Until we can safely get on planes and eat grandma’s cooking again, we will be taking more Traveling Spoon classes."

Sandra 16 May 2020

"The online cooking class was a lot of fun! It was a great experience. Shveta is a very skilled cook with a lot of knowledge and patience. I learned a lot."