About

Instructor Payal Shah makes parathas, theplas, and jowar roti regularly for her family. And after this class, so can you!

Parathas are a north Indian bread that is stuffed with aloo (potato), cauliflower or daikon radish. Paratha dough can be versatile, ranging from plain wheat to added beet root or spinach for nutrition and color. 

Theplas come from the western state of India, Gujarat, and are made with a combination of wheat, chickpea, and millet flour combined with a seasonal gourd such as pumpkin and rolled into a flatbread and fried lightly on the stovetop. It is a truly versatile bread that travels well and can be a meal in itself.

Jowar (Sorghum) Roti are gluten free, made entirely with sorghum millet grain and are particularly popular in Karnataka, southern state of India.  

On the Menu

• Beetroot parathas with paneer or potato stuffing.
• Pumpkin thepla incorporating fresh pumpkin, spices, and herbs.
• Sorghum roti.  
• Quick carrot pickle.
• Carrot yogurt raita.

Details

• The menu can be adjusted to avoid dairy.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (yogurt, ghee, paneer), and wheat.

Details

A $10 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• You must wear closed-toe shoes and tie back long hair.
• Ages 14 and up are welcome.