Vegan samosa class

How about a vegan samosa making class?!

Legendary London community kitchen Made in Hackney is set to host an online class teaching you everything you need to know about vegan samosas.

Taking place via Zoom, the class will take place on Saturday July 25, 2020 between 2:00pm and 4:00pm.

The suggested donation for joining the class is £20 but any donation amounts accepted. All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

Details for the Zoom class to be provided via email (usually the day before the class). Click here to find out how to to register.

Need more details about the event?

Back by popular demand, plant based chef, Sareta Puri, will show you how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. You’ll also learn how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.

The class will include:

  • How to make healthier versions of popular Indian street food samosas
  • Discover how to make a classic Indian dough which can also be used for breads
  • Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
  • ‘Chai ‘n’ Chat’ about food traditions and culture across India
  • Recipe handout
  • All levels of spice preference will be catered for. See below for ingredients and equipment lists

Who is Sareta?

Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus, and People’s Kitchen.

Ingredients you will need for the class:


150g plain flour
100ml water
1 tablespoon vegetable oil
0.25 tsp sea salt
0.5 tsp kalonji (Nigella seeds) – optional


3 medium sized potatoes (approx 300g)
125g frozen peas
1 tablespoon vegetable oil + oil to brush
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 green chilli
1/4 inch ginger (1 teaspoon)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon sea salt
1/4 teaspoon hing (asafoetida)


50g soya yoghurt
1⁄4 cucumber
Handful of fresh coriander (optional)
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon sea salt


1 cup of fresh coriander (stalks and leaves)
Half a lemon, juiced
1⁄2 inch ginger
1 green chilli
1/2 teaspoon ground cumin
1/2 teaspoon sea salt


Black tea bag
Plant milk (oat, almond or coconut – not soy as it curdles!)
Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source)
Date syrup to sweeten (optional)

Equipment list

Rolling pin
2 large mixing bowls
Pestle & mortar (or rolling pin will do)
Chopping board
2 pans
Baking tray + paper
For the coriander chutney: a blender

The above list gives you enough of a head start to make sure you are ready for the class.

Click here for full details of the class and be sure to follow Made in Hackney on Instagram.

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Written by fatgayvegan

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