Making good samosas is an art and needs time and patience. Who can resist flaky samosa pastry, stuffed with a spicy, mouthwatering potato filling that is deep fried till golden brown. Samosas are so common in India, you literally get samosa at every other street corner. Join Shankari as she teaches you how to make the flaky dough from scratch and then you’ll make a filling of potatoes with fresh ginger, serrano peppers, peas and indian spices. You will then make a fresh tamarind and mint cilantro chutney to dip your samosas in. We will end our Saturday afternoon by making a cooling quinoa and mango salad to enjoy with your samosas. Glasses of wine will be available for sale in this class.
About the Instructor: Shankari Arcot was born and raised in India. She has fond memories of her mother making all of their food from scratch and when Shankari moved to the states, she continued to have a deep love for her mom’s cooking and became passionate about learning how to make the dishes she grew up eating so she could share them with friends and family. Shankari’s proudest moment was winning the Iron Chef competition at the California State Fair. For the past fifteen years, Shankari has been teaching classes in our learning center, as well as giving guest lectures to the culinary students at The American River College and teaching global cooking to homeschooling families.