Step-by-Step Instructions

1. 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 tempering until aromatic.

2. 2.Saute Aromatics and Vegetables

   Add 1/2 finely chopped onion and 1 tsp ginger paste. Saute 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.

3. 3.Cook Vegetables

   Add 1/2 tsp turmeric and 1 tsp salt. Saute for 2 minutes, ensuring the vegetables are well coated with the spices. Add 3 cups of water and mix well. Cover and boil for 10 minutes, or until the vegetables are cooked through.

4. 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.

5. 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.

6. 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 10 minutes to allow the flavors to meld and the kurma to thicken slightly.

7. 7.Finish Kurma

   Stir in 2 tbsp finely chopped coriander. Mix well. The Veg Kurma is now ready.

8. 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.

9. 9.Knead Poori Dough

   Gradually add 1/2 cup water in batches and knead the mixture to form a tight dough. Continue kneading until the dough is smooth and tight.

10. 10.Rest Poori Dough

    Apply 2 tbsp oil to the dough and knead again until it's smooth. Cover and let it rest for at least 15-20 minutes.

11. 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.

12. 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.

13. 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.