We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Cucumber, peanut raita with curry leaf tadka
Masala pooris
Aaloo-matar

Beer suggestion: A crisp lager (or any Mexican lager)

Non-alcoholic drink suggestion: Fresh limeade with tonic water (fresh lime juice, simple syrup, tonic water, tiny pinch of salt)

Shopping List (for 4 servings):
Produce:
– 3 Roma tomatoes
– 1 cucumber
– 1/2 pound red potatoes
– 1 medium red onion
– 1 inch ginger root
– 4 cloves garlic
– 1 bunch cilantro
– 1 green Thai chili
– 1 lime
– 2 cups frozen peas

Dairy:
– 1 1/2 cups milk
– 2 cups Indian-style yogurt (or any plain, low-fat yogurt)

Dry Goods / Pantry:
– 2 tablespoons fine semolina “rawa”
– 4 cups whole wheat flour
– 1/2 cup fine chickpea flour
– 1/2 cup fine rice flour
– 5 tablespoons raw cashews
– 2 teaspoons plus 2 tablespoons sugar
– About 5 cups neutral oil
– 1 tablespoon garlic paste ( or roughly 4 large garlic cloves if making your own, recipe included in the prep list)
– 1 tablespoon ginger paste (or roughly 1 inch ginger if making your own, recipe included in the prep list)
– 1/4 cup roasted peanuts

Spices:
– 1 1/2 teaspoons turmeric powder
– 4 teaspoons Indian red chili powder
– 1 1/2 carom seeds (ajwain) or dried thyme
– 2 teaspoons ground coriander
– 2 tablespoons plus 2 teaspoons ground cumin
– 1/2-inch cinnamon stick
– 4 black peppercorns
– 2 bay leaves
– 2 tablespoons cumin seed (or ‘shah jeera’ – small, black variety of cumin seeds)
– 1 black cardamom pod
– 2 teaspoons Kasoori Methi (dried fenugreek leaves)
– 1 tablespoon black salt (or sea salt)
– 1 sprig curry leaf
– Kosher salt, to taste

 

Equipment List: 
– 1 large, heavy-bottomed pot, wok, or saute pan
– Blender or food processor
– A stand mixer or large mixing bowl
– A small pot to warm the oil for the poori dough, 2 cups of milk, and 2 cups of water
– Large pot for the aaloo matar
– A clean kitchen towel
– A slotted spoon
– A small bowl for cold oil while rolling the poori dough
– A vegetable peeler
– A rolling pin
– A paper towel-lined plate
– 2 small bowls to soak the semolina and the cashews
– 1-2 mixing bowls
– A rubber spatula