Baking and cooking school

Samosa - dumplings from the vegetarian cuisine of India

with Susanne Vögeli

With Susanne Vögeli we prepare the cakes from the Indian kitchen. We first make the samosa dough and then fry local vegetables for various fillings. We sniff coriander seeds, cardamom pods and mace blossoms. With these and other spices, we mix our masalas for the strong flavor of the fillings. We practise the technique for shaping the dumplings together. The samosas are baked until crispy in the oven or with a little oil in the pan. We enjoy the fresh samosa with a chutney and a raita.

The course is suitable for vegan diet.

All dates