Pakoras, Samosas and More

(Photo by kk+)

There’s nothing like tasty Indian snacks to get a party going. Not a surprise, I’m sure, to you or anyone else who’s been within sniffing distance of a samosa or pakora.

Learn how to make these delicously dunkable treats and chutneys to go with them at Tahia Lameer‘s class about Indian appetizers and chutneys on Sunday, April 29, in Los Angeles. For more information, see the class menu below and visit Tahia’s Kitchen online.

Samosa stuff:
The Samosa Diaspora
“An orbifold with just three cone points looks like a samosa.”
The Samosas Spot

Save your appetite and bring your friends to LA Foodworks Culinary Programs, where Tahia will host an Indian cooking class on Sunday, April 29, 2007, from 11a.m.–2 p.m.


Samosas: The popular fried and flaky, irresistible turnovers filled with a fragrant, fried spiced potato filling.

Pakoras: Vegetable fritters dipped in a light, savory batter.

Cucumber and Tomato Chaat Salad: A zesty Indian salad with a tangy and tart taste wrapped in a bed of lettuce.

Mint Chutney: A refreshing blend of of mint and cilantro splashed with coconut.

Mango Chutney: The ancestor of all chutneys that lends a tropical sweetness to complete any Indian hors d’oeuvre.

March 27, 2007
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