Friday Night Samosas! (Make & Take)

You will be greeted with steaming cups of Nisha’s homemade Masala Cha before learning to make Samosa Patti (wrappers) from scratch using a peeling lamination technique for that craveable crunch. The class will prepare two traditional fillings: savory Aloo (spiced potato) and fiery Keema (minced meat), which can also be made vegetarian. Nisha will show you how to make essential chutneys—refreshing mint-cilantro and tangy date-tamarind—for samosa dipping.

Plentiful piping hot samosas, salad and Nisha’s chana masala will make a scrumptious class supper, served with selected wines and non-alcoholic beverages. You’ll also take home cooked or uncooked samosas to freeze, so you can enjoy them whenever you wish. For extra fun, you’ll be given Nisha’s bonus Desi Nachos recipe, for turning your leftover dough scraps into a tasty treat at home.