Poori Kurma – Restaurant Style

Step 1: Prepare the Tempering for Kurma

Heat 2 tbsp oil in a pan. 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.

Step 2: Sauté Onions and Ginger

Add 1/2 finely chopped onion and 1 tsp ginger paste to the pan. Sauté well until the onions turn translucent.

Step 3: Add Vegetables and Spices

Add 1 finely chopped tomato, 1/2 chopped carrot, 3 tbsp peas, 5 chopped beans, 10 cauliflower florets, and 2 cubed potatoes. Then, add 1/2 tsp turmeric and 1 tsp salt. Sauté for 2 minutes, mixing all the vegetables and spices thoroughly.

Step 4: Cook the Vegetables

Pour 3 cups of water into the pan and mix well. Cover the pan and boil for 10 minutes until the vegetables are cooked through.

Step 5: Add Ground Spices

Add 1 tsp chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala to the cooked vegetables. Mix well, ensuring the spices are evenly combined.

Step 6: Prepare Coconut Masala Paste

In a blender, combine 3/4 cup grated coconut, 2 tbsp cashew, 1/2 tsp fennel, 1/2 inch cinnamon, 2 cardamom pods, 2 cloves, 1/2 tsp poppy seeds, and 1/4 cup water. Blend until a smooth paste is formed.

Step 7: Finish the Kurma

Add the prepared coconut masala paste to the kurma. Pour in 2 cups of water and mix well, adjusting the consistency to your preference. Cover the pan and boil for another 10 minutes until the kurma is cooked well and all the flavors are absorbed.

Step 8: Garnish and Serve Kurma

Finally, add 2 tbsp finely chopped coriander. Mix well. The restaurant-style mixed vegetable kurma is now ready.

Step 9: 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. Gradually add 1/2 cup water in batches and knead the dough tightly. Continue adding water as required until you achieve a smooth and tight dough.

Step 10: Knead and Portion Poori Dough

Grease the dough with 2 tbsp oil and knead again until it becomes smooth. Pinch off a ball-sized portion of the dough and flatten it slightly.

Step 11: Roll the Pooris

Grease your rolling board with a little oil. Gently roll the dough portion into a slightly thick, round poori.

Step 12: Deep Fry the Pooris

Heat oil in a deep pan for deep frying. Carefully place a rolled poori into the hot oil. Splash hot oil over the poori using a slotted spoon to help it puff up. Flip the poori over and fry until it turns golden brown on both sides.

Step 13: Serve Poori Kurma

Once fried, drain off any excess oil from the poori. Serve the fluffy, crispy pooris immediately with the prepared mixed vegetable kurma.

• Knead the poori dough tightly for fluffy pooris.

• Adding fine rava to poori dough helps achieve a crispy texture.

• Sauté the vegetables thoroughly before adding water to enhance the kurma's flavor.

• Adjust the kurma's consistency by adding more water if a thinner gravy is desired.

• Experiment with different vegetables in the kurma, such as mushrooms or paneer.

• Adjust the spice levels in the kurma to suit your preference by modifying the amount of chili powder.

• For pooris, you can substitute wheat flour with all-purpose flour for a different texture.