Poori with Potato Egg Kurma

Rest the Dough

• Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.

Portion and Roll the Pooris

• After resting, knead the dough again for 1 minute to make it smooth.
• Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
• Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
• Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.

Heat the Oil for Frying

• Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
• To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).

Fry the Pooris

• Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
• As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
• Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
• Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.

Serve Immediately

• Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
• Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.

Cook the Kurma

• Add the ground coconut-cashew paste to the pan. Mix well and cook on low-medium heat for 4-5 minutes, stirring continuously, until the paste is cooked and you see oil separating from the sides.
• Pour in 1.5 cups of water and the remaining salt. Stir to combine everything, breaking up any lumps. Bring the gravy to a gentle boil.

Add Potatoes and Eggs

• Add the boiled and cubed potatoes to the simmering gravy. Let it cook for 5 minutes, allowing the potatoes to absorb the flavors.
• Gently make a few shallow slits on the hard-boiled eggs with a knife and add them to the curry. This helps them soak up the gravy.

Finish and Garnish

• Sprinkle the garam masala over the kurma and stir gently.
• Let it simmer on low heat for another 2-3 minutes.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.