Parathas with Pallavi

Learn how to make aloo and gobi parathas, stuffed flatbreads popular in Punjab, India.

Meeting Times

Fri, 4/19/2024 5:00 PM - 7:30 PM

Fri, 4/19/2024

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About

Learn how easy it is to make delicious parathas, a favorite flatbread eaten as a snack, weekend breakfast, or with lunch or dinner in Punjab.

You’ll start by whirring up a batch of cilantro-and-mint chutney, a traditional accompaniment for parathas. The dough is made with chapati flour – a finely milled, whole-wheat flour also known as “atta." The stuffing for aloo paratha includes potatoes, green peppers, onions, and herbs. Gobi paratha is stuffed with riced cauliflower plus spices to suit your tastes, such as garam masala and Kashmiri red chili powder.

You’ll roll your dough, flatten and stuff, then roll again. And since parathas are best eaten hot, you’ll be tasting as we go. Slather your parathas with butter and chutney, and eat them with Indian mango pickle, lemon pickle, and yogurt.

Details

In this class you will make:
- Aloo (potato) paratha
- Gobi (cauliflower) paratha
- Cilantro-Mint chutney
You'll get to eat a few during class and take home a few, along with some chutney and recipes.

Materials

A $20 material fee, included in the cost of the class, covers everything you'll need.

Class Policies

Ages 16 and up are welcome.

You must wear closed-toe shoes to class.

You must be registered for the class (no drop-ins).

BARN Policies

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BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
For those who might need physical assistance, learn more about BARN's Companion Program.

Instructors or Guides

Pallavi Bhargava

Pallavi Bhargava grew up in Jaipur, India, and learned to cook staples of a North Indian kitchen at an early age. She likes to improvise and be creative while cooking. She has taken a yearlong break from her medical practice to experience BARN and living on Bainbridge Island. The camaraderie she experienced at BARN kindled her desire to share some of the skills she has acquired over the years from her mother and other inspiring women in the family.