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Indian Appetizers: Pakoras, Chaats & Chutneys


COOKING & CUISINE -
Winter/Spring 2024

Welcome to the world of Chaats and Pakoras! There are lots of variation in each category, and Delna will introduce a few varieties. You will also learn to make tangy tamarind and flavorful herb chutneys which are an essential part of the recipe. Pakoras are gluten free, deep fried mixed vegetable fritters. Aloo Tikki (potato patty) chaat is a combination of sweet, salty, crunchy, spicy and savory ingredients. It has multiple layers of cooked and raw ingredients, topped with chutneys, store bought sev (thin chickpea noodles) and chaat masala.

Delna is happy to adapt her ingredients to accommodate food allergies/sensitivities to gluten, soy, nuts and/or dairy. Please identify during registration if you would like accommodations.

This class will meet inside CVU.

Delna A Khambatta

I’m Delna. I have had the privilege to live and experience, both eastern and western lifestyle. My journey from India to California to Singapore to New York and now Vermont has given me a vast experience in cooking and enjoying different global cuisine. I want to spread my rich heritage of Parsi (which evolved from Persian cuisine) and Indian subcontinental cuisine which is diverse and not just limited to the widely popular North Indian food in America. Historically, the Parsis descended from Persian Zoroastrians who migrated to India in the 7th century AD after Arabs invaded Persia. Thus, you can taste the influence of other Indian subcontinental cuisine given the adoption of local ingredients and spices.

I grew up in the predominantly vegetarian state of Gujarat. Though Parsis are non-vegetarian lovers. Cooking is one of my favorite creative pursuits, whether it is pottery making, culinary teaching, catering, or selling food at my local farmer’s markets in Vermont. I add creative twists to traditional family recipes by substituting nutritious alternatives and plant-based ingredients.

I teach home style Indian regional cuisine which is balanced and very different than what is served in Indian restaurants in America. My style of cooking is easy and simple to follow the complex spice blends and elaborate Indian recipes. My motivating ideas and tips will make cooking fun and creative. One can cook confidently with basic knowledge, simple techniques and local ingredients. All one needs, is a flare to dare.

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  Delna A Khambatta


Champlain Valley Union High School : 129 - Kitchen
Thursday, Mar 7
6:00 - 8:30 PM

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Full - waiting list


$ 45.00
Per Person