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Ditch the Takeaways Recipes – Bengali Samosa; Korean Fried Chicken; Pad Thai;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Bengali Samosa with Chutney

Korean Fried Chicken

Pad Thai

Bengali Samosas

Samosas with chutney and green chilies from West Bengal, India


We use pre-made samosa pastry, but if you wanted to make from scratch:

For Dough:

  • – 1 cup of plain flour or 130 g
  • – ½ tsp. of ajwain seed/cumin seeds
  • – ¼ tsp. of salt
  • – 3 tbsp. of oil
  • – water to knead the dough, around ½ cup


  1. Mix together flour, cumin/ajwain seeds and the salt.
  3. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour.
  5. Start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough, it should be firm.
  7. Cover the dough with a moist cloth and let it rest for about an hour. I usually soak a sheet of kitchen roll in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling, before making your samosa wrappers.
  9. Divide the dough into golf size balls, roll into a thin round circle.
  11. Heat a frying pan/tawa. Once heated place the rolled-out shape on the pan for a few seconds on one side only. Lift it out and set aside.
  13. Cook each of the remaining rolled circles and place in a pile.
  15. Cut through the pile to make each one into halves.

Ingredients for the filling:

serves 4

  • – 250 g of potatoes (boiled)
  • – 150 g of peas (boiled) other vegetables can be added e.g., carrots, peppers
  • – 1 onion (chopped)
  • – coriander leaves ¼ bunch
  • – green chillies 1 – 2 (chopped)
  • – ½ tsp. of turmeric
  • – salt to taste
  • – ¼- ½ tsp. of chilli powder
  • – 1 tsp. of coriander powder
  • – 1 tsp. of cumin seeds
  • – oil for frying
  • – 2 of oil
  • – ½ of finely chopped ginger
  • – ½ of garam masala

For the filling:

  1. Boil the potatoes until soft.
  3. Peel the skin and then roughly mash the potatoes. Set aside.
  5. Heat 2 tbsp. of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds/ ajwain seeds and fry for a minute.
  7. Add the chopped onion and fry for about 3 minutes.
  9. Add the chopped ginger and the green chilli and fry for a minute.
  11. Add the coriander powder, garam masala, red chilli powder and salt. Mix to combine.
  13. Add the green peas and fry for about 5 minutes.
  15. Add the roughly mashed potatoes and mix everything together.
  17. Once it’s all well mixed, remove the pan from the heat and let the filling cool down.

Assembling and cooking:

  1. Make a runny flour paste with a tablespoon of flour and water.
  2. Cut the samosa pastry to size – please note if you have round wrappers, these are already to size; if you have square pastry cut into thirds for smaller samosas.
  1. Round WrappersTo shape the samosas, bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
  2. Rectangular Strips – You need to make a pocket to fill – practice makes perfect and there are plenty of how-to videos on YouTube to help!  Fold one corner inwards forming the shape of your triangle, with an overhang; repeat this the other way which gives  you the pouch to fill.
  4. Fill the samosa with the potato filling (around 1 to 2 tsp). Don’t overfill the samosa.
  6. Now apply the flour paste again around the edges of the cone to seal it. Pinch the edges and seal the samosa.
  8. Heat the oil in a pan and deep fry until golden brown and crispy.

Korean Fried Chicken

Ingredients – Serves 2:

For the Chicken:

  • – 500g chicken wings or thighs (boneless are easy to eat!)
  • – Large chunk of ginger, finely grated
  • – 50g cornflour
  • – Vegetable oil, for frying
  • – Sesame seeds and sliced spring onion, to serve

For the Sauce:

  • – 6 tbsp dark brown sugar or palm sugar
  • – 2 tbsp gochujang (Korean chilli paste)
  • – 3tbsp of cider vinegar
  • – 2 tbsp soy sauce
  • – 2 large garlic cloves, crushed
  • – Small piece ginger, grated
  • – 2 tsp sesame oil


  1. To make the sauce, put all the ingredients into a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  3. Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
  5. Heat about 2cm of vegetable oil in a large pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  7. Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Pad Thai

Ingredients – Serves 2:

  • – 300g Clear noodles
  • – 10 king prawns
  • – Bean curd
  • – 2 Egg
  • – 50g Beansprout
  • – 50g Spring onion
  • – 1/2 cup Peanuts
  • – 3 tbsp Sugar
  • – 1 tbsp Garlic
  • – 3 tbsp Tamarind
  • – 2 tbsp Fish sauce
  • – 4 tbsp Cooking oil 
  • – 1x lime juice to finish


  1. Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
  3. When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
  5. Add the prawns with the fish sauce, tamarind, sugar and beancurd, stir fry for 1 minute keeping the noodles as separate as possible.
  7. Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
  9. Serve hot with a side dish of spring onion beansprout and a slice of lemon.

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