Poori Kurma - Restaurant Style

Step 1: Prepare the Tempering

Heat 2 tablespoons of oil in a large pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/2 inch cinnamon stick, 1 teaspoon fennel seeds, 2 bay leaves, and a few curry leaves. Allow them to splutter until aromatic.

Step 2: Sauté Aromatics

Add 1/2 finely chopped onion and 1 teaspoon ginger paste to the pan. Sauté well until the onion turns translucent.

Step 3: Add Vegetables and Initial Spices

Add 1 finely chopped tomato, 1/2 chopped carrot, 3 tablespoons peas, 5 chopped beans, 10 cauliflower florets, and 2 cubed potatoes. Mix well. Then add 1/2 teaspoon turmeric powder and 1 teaspoon salt. Sauté for 2 minutes.

Step 4: Cook Vegetables

Pour in 3 cups of water and mix everything thoroughly. Cover the pan with a lid and boil for 10 minutes until the vegetables are cooked well.

Step 5: Add Powdered Spices

Once the vegetables are cooked, add 1 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon garam masala. Mix well to combine the spices with the vegetables.

Step 6: Prepare Coconut Masala Paste

In a mixer grinder, combine 3/4 cup grated coconut, 2 tablespoons cashews, 1/2 teaspoon fennel seeds, 1/2 inch cinnamon stick, 2 cardamom pods, 2 cloves, 1/2 teaspoon poppy seeds, and 1/4 cup water. Blend until you get a smooth paste.

Step 7: Combine Paste with Kurma

Add the prepared coconut masala paste to the vegetable mixture. Pour in an additional 2 cups of water and mix well. Adjust the consistency of the kurma as desired.

Step 8: Simmer the Kurma

Cover the pan and boil the kurma for another 10 minutes, allowing the flavors to meld and the gravy to thicken slightly.

Step 9: Garnish and Serve Kurma

Garnish the hot vegetable kurma with 2 tablespoons of finely chopped coriander. Mix gently. The veg kurma is now ready to be served.

Step 10: Prepare Poori Dough

In a large mixing bowl, combine 2 cups wheat flour, 2 tablespoons fine rava, 1/2 teaspoon salt, and 1 teaspoon sugar. Mix all the dry ingredients thoroughly.

Step 11: Knead the Dough

Gradually add about 1/2 cup of water in batches and knead the mixture to form a tight dough. Continue kneading until the dough comes together. Add 2 tablespoons of oil and knead again until the dough is smooth and tight. Cover the dough and let it rest for 20 minutes.

Step 12: Roll the Pooris

Pinch a small, ball-sized portion of the dough. Gently press and roll it out into a slightly thick, round disc. Ensure the poori is not too thin.

Step 13: Deep Fry the Pooris

Heat oil in a deep pan for frying. Carefully slide a rolled poori into the hot oil. Gently splash hot oil over the poori using a slotted spoon to help it puff up. Flip the poori and fry until it turns golden brown on both sides. Drain excess oil and remove. Serve hot with the prepared kurma.

• Ensure the oil is hot enough for deep frying pooris to achieve maximum puffiness.

• Knead the poori dough tightly for a crispier and fluffier texture.

• Adjust the consistency of the kurma by adding more water if a thinner gravy is preferred.

• Experiment with other vegetables like mushrooms, paneer, or green bell peppers in the kurma.

• For a different texture, use a mix of wheat flour and all-purpose flour for the pooris.