Puri-Kurma is one of the most popular tiffin items in Andhra. Almost every restaurant and tiffin center will carry this particular item immaterial of the day and time. Made properly, its a fun meal with various spices tickling the palate.
For the Puri:
- Add 1/2 tsp salt to 1 1/2 cup of wheat flour and knead into a soft, dry dough adding water intermittently. Ensure it is not soggy.
- Set aside for some time
For the Kurma:
- 3 medium-sized potatoes
- handful of green peas
- Optional vegetables: cauliflower, beans
- 2 large tomatoes
- 1tbsp khus-khus
- 1 medium-sized onion
- 6 green chillies
- 1/2 inch piece of ginger
- 1/2 cup dessicated coconut
- curry leaves and coriander for garnishing
- salt and turmeric
- Boil the potatoes and vegetables (except onion and tomatoes) and set aside
- Grind the khus-khus into a fine powder.
- Add grated coconut, onion, green chillies and ginger with water and grind to a fine paste
- In a wok, heat some oil and add the chopped tomatoes.
- Once the tomatoes are softened, add the vegtables and khus-khus pates with salt and turmeric.
- cook till the gravy thickens.
- turn off the flame, add curry leaves and chopped coriander over the curry without mixing, put the lid and set aside.
- Make small sized rotis with a rolling pin, and deep fry in heated oil. If done properly, the puri will puff up. If not, it’ll become a crispy papad.
- While the soft and puffed puri is considered the ideal, there are lots of people who prefer the papad type, and make sure they get it that way! So its up to the cook to make the way he/she wants, and to make it properly… with a lot of practice. 🙂
Serve hot, as breakfast or dinner! It works great for both!