Poori With Veg Kurma Recipe

Make dough

In a large bowl combine 2 cups whole wheat flour, 2 tbs semolina and 1 tsp salt. Mix well. Add 1 tbs oil and rub into the flour until slightly crumbly. Gradually add 3 tbs warm water and knead to a firm, smooth dough (similar to chapati dough but slightly stiffer). Knead 6–8 minutes. Cover with a damp cloth and rest 15–20 minutes.

Portion and roll

Divide the dough into 10–12 equal golf-ball sized portions. Keep covered to prevent drying. Lightly dust a rolling surface and roll each ball into a small disk about 3.5–4 inches (9–10 cm) across. Use very little dry flour to dust — too much flour will prevent puffing.

Heat oil and fry

Heat 700 ml oil in a deep heavy-based pan over medium-high heat. To test, drop a small piece of dough — it should rise steadily and bubbles should form. Reduce heat slightly so oil remains hot but not smoking. Slide one rolled poori into oil; it should immediately start to puff. Press gently with a slotted spoon so it puffs fully. Flip and cook the other side until golden brown spots appear, about 15–20 seconds per side. Remove and drain on paper towels. Fry remaining pooris in batches, maintaining even oil temperature. Serve hot.

Prepare coconut-cashew paste

In a blender combine 1 cup grated fresh coconut (or desiccated), 8 cashews and 3 tbs milk (or 3 tbs water if you prefer). Blend to a smooth paste. If needed add up to 2–3 tbs water to reach a thick, pourable consistency. Set aside.

Temper spices and sauté aromatics

Heat 3 tbs oil in a heavy skillet or saucepan over medium heat. When hot, add 1 tsp mustard seeds and allow them to crackle. Add 1 bay leaf, 1 inch cinnamon stick, 2 green cardamom pods and 2 cloves and sauté 20–30 seconds until fragrant. Add 8 curry leaves and 1 medium finely chopped onion. Cook, stirring, until onion is translucent and beginning to brown at edges, about 5–6 minutes. Add 1 tbs ginger-garlic paste and 2 slit green chilies; sauté 1–2 minutes until raw smell disappears.

Build the kurma base

Add 1 finely chopped tomato and cook until softened and oil starts to separate, 3–4 minutes. Add diced vegetables — 1 medium potato, 1 medium carrot, 1 cup cauliflower florets and 3 tbs peas. Stir to combine. Add 2 tsp kurma/korma masala (or garam masala), 1 tsp turmeric powder, 1 tsp red chili powder and 1 tsp salt. Stir and cook 2 minutes to roast the spices lightly.

Simmer with coconut paste

Pour in 1 cup water and bring to a gentle boil. Cover and simmer over medium-low heat until vegetables are tender, about 10–12 minutes (check potatoes for doneness). Once vegetables are cooked, stir the prepared coconut-cashew paste into the pan and simmer uncovered for 3–5 minutes until gravy thickens slightly and oil appears on the surface. Adjust consistency with a splash of water if too thick.

Finish and garnish

Taste and adjust salt and spice. Stir in 2 tbs chopped fresh cilantro. Turn off heat and squeeze 1/2 lemon (optional) for brightness. Keep kurma warm until serving alongside pooris.