Perfect Hotel Style Restaurant Style POORI KURMA
Summary
- This video demonstrates how to prepare a delicious restaurant-style Poori Kurma, featuring a rich mixed vegetable curry with a coconut-cashew paste, served with fluffy, deep-fried pooris. It's a versatile dish perfect for breakfast, lunch, or dinner.
All Ingredients - For Mix Veg Kurma
- Oil 2 tbsp
- Mustard 1/2 tsp
- Cumin 1/2 tsp
- Cinnamon 1/2 inch
- Fennel 1 tsp
- Bay Leaf 2
- Curry Leaves few
- Onion 1/2, finely chopped
- Ginger Paste 1 tsp
- Tomato 1, finely chopped
- Carrot 1/2, chopped
- Peas 3 tbsp
- Beans 5, chopped
- Gobi (Cauliflower) 10 florets
- Potato 2, cubed
- Turmeric 1/2 tsp
- Salt 1 tsp
- Water 3 cup
- Chilli Powder 1 tsp
- Coriander Powder 1/2 tsp
- Cumin Powder 1/2 tsp
- Garam Masala 1/2 tsp
- Water 2 cup
- Coriander 2 tbsp, finely chopped
All Ingredients - For Coconut Masala Paste
- Coconut 3/4 cup, grated
- Cashew 2 tbsp
- Fennel 1/2 tsp
- Cinnamon 1/2 inch
- Cardamom 2 pods
- Cloves 2
- Poppy Seeds 1/2 tsp
- Water 1/4 cup
All Ingredients - For Poori Dough
- Wheat Flour 2 cup
- Rava (fine semolina) 2 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- Water 1/2 cup (as required)
- Oil 2 tbsp (for kneading)
- Oil for deep frying
Tools You'll Need
- Kadai
- Blender
- Mixing bowl
- Rolling pin
- Slotted spoon
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Kurma Base
Heat 2 tbsp oil in a large kadai. Add 1/2 tsp mustard, 1/2 tsp cumin, 1/2 inch cinnamon, 1 tsp fennel, 2 bay leaves, and a few curry leaves. Splutter the until aromatic.
Step 2: Saute Aromatics and Vegetables
Add 1/2 finely chopped onion and 1 tsp ginger paste. well until the onion turns translucent. Then, add 1 finely chopped tomato, 1/2 chopped carrot, 3 tbsp peas, 5 chopped beans, 10 cauliflower florets, and 2 cubed potatoes.
Step 3: Cook Vegetables
Add 1/2 tsp turmeric and 1 tsp salt. for , ensuring the vegetables are well coated with the spices. Add 3 cups of water and mix well. Cover and boil for , or until the vegetables are cooked through.
Step 4: Add Ground Spices
Add 1 tsp chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix well until all the spices are well combined with the vegetables.
Step 5: Prepare Coconut Masala Paste
In a small blender, combine 3/4 cup grated coconut, 2 tbsp cashews, 1/2 tsp fennel, 1/2 inch cinnamon, 2 cardamom pods, 2 cloves, and 1/2 tsp poppy seeds. Add 1/4 cup water and blend until a smooth paste is formed.
Step 6: Combine and Simmer Kurma
Add the prepared coconut masala paste to the vegetable mixture. Add 2 cups of water and mix well, adjusting the consistency to your preference. Cover and boil for another to allow the flavors to meld and the kurma to thicken slightly.
Step 7: Finish Kurma
Stir in 2 tbsp finely chopped coriander. Mix well. The Veg Kurma is now ready.
Step 8: Prepare Poori Dough
In a large bowl, combine 2 cups wheat flour, 2 tbsp fine rava, 1/2 tsp salt, and 1 tsp sugar. Mix these dry ingredients well.
Step 9: Knead Poori Dough
Gradually add 1/2 cup water in batches and the mixture to form a tight dough. Continue until the dough is smooth and tight.
Step 10: Rest Poori Dough
Apply 2 tbsp oil to the dough and again until it's smooth. Cover and for at least .
Step 11: Shape Pooris
Pinch a small, ball-sized portion of the dough. Gently press it with your palm (greased with oil) and roll it out evenly into a slightly thick, round poori using a rolling pin.
Step 12: Deep Fry Pooris
Heat oil in a deep kadai until hot. Carefully slide the rolled poori into the hot oil. Gently splash hot oil over the poori using a slotted spoon to help it puff up.
Step 13: Cook and Serve Pooris
Flip the poori and fry until it turns golden brown and crispy on both sides. Drain off excess oil. Serve the fluffy pooris immediately with the prepared Poori Kurma.
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