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Indian cook-along – Chila and Indori Aloo

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Indian cook-along – Chila and Indori Aloo

April 28 @ 10:30 am - 12:00 pm

Join Preeti, HLP food ambassador to cook chila (chickpea flour pancakes/besan ka chila), Indori aloo (spicy potatoes) with coriander chutney. Preeti is from Madhya Pradesh a central state in India. These are popular dishes in this state and enjoyed throughout the year, eaten at both breakfast and supper.

This session will be held on zoom and is free to all. Click here to register for the event

First 10 people to sign up will get a free recipe pack (Lambeth only). Email info@healthylivingplatform.org if you would like a recipe pack.

Besan chila ingredients:

225g of chickpea (gram) flour

50g of semolina
1 or 2 green chillis, finely chopped
4 to 5 tablespoons of yogurt or curd (optional)
Pinch of asafoetida
1 teaspoon of turmeric power
1 teaspoon of salt
1/4 teaspoon of garam masala
200g of paneer cheese (optional), grated

1 onion, finely chopped

1 tomato, finely chopped

Water

2 tablespoons of finely chopped fresh coriander

vegetable oil

 

Indori aloo (spicy potatoes) ingredients (you can halve the ingredients if you don’t want to make this much)

5 to 6 medium potatoes
2 tablespoons of vegetable oil
1 or 2 green chillis
8 to 10 curry leaves
1 teaspoon of mustard seeds
1 teaspoon of ground coriander
1 teaspoon of ground turmeric
1/2 teaspoon of chilli powder
1/4 teaspoon of garam masala
1 tablespoon of lemon juice
Handful of fresh coriander for garnish

 

Coriander chutney ingredients

50g of fresh coriander, chopped
2 to 3 green chillis, chopped
1 teaspoon of cumin seeds
1 teaspoon of salt
A pinch of black salt (optional)
2 tablespoons of lemon juice
1 tomato, roughly chopped

You will need the following equipment:

Blender (for chutney)

Chopping board and knife

Saucepan

2 non stick frying pan or 1 frying pan and 1 wok

Wooden spoon

Tablespoon and teaspoon

Large mixing bowl

Ladle

Spatula

Details

Date:
April 28
Time:
10:30 am - 12:00 pm
Event Categories:
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