Friday, 15 June 2012

Puri Kurma

Puri KurmaMy mom makes it for puri or roti. It is a healthy gravy since all the nutritious veggies goes into its making. My family likes the combo much and it tastes better while hot.


1. Gram Flour-1 cup (popularly called as Besan flour/ Garbanzo flour/ Chick pea flour)
2. Potato-1 big (diced)
3. Tomatoes-2 medium (diced)
4. Green Peas - 1/4 cup
5. Carrot - 1 medium (diced)
6. Onions-3 medium (chopped)
7. Mustard seeds-1/4 tsp
8. Cumin seeds-1/4 tsp
9. Green chillies-3 (chopped)
10. Curry Leaves-8 to 10
11. Coriander-1/2 of 1 small bunch (finely chopped) 
12. Spring Onion - 2 to 3 Leaves (finely chopped)
13. Salt - To taste
14. Turmeric Powder-1 pinch
15. Oil - as required
16. Ginger garlic paste - 1 tsp
17. Water - as required


1.Take Besan flour in a bowl. Add water to make it a running paste

2.Heat oil in a pan, add mustard and jeera seeds. Let them splitter

3.Add chopped onion, green chillies, curry leaves and all the veggies 1-by-1 and saute well

4.Add turmeric powder, salt. When it gets well cooked, add 2 cups of water and allow it to boil

5.Once water starts boiling, simmer the flame and add running besan paste to it and mix well

6.Allow it to cook for 2-3 mins. Switch off the flame and garnish with fresh corriander and serve hot with puri or roti :)


1.Gram Flour Kurma tastes better when hot and pouring. It suits only with puri or roti and not with rice.

Tags: Pitla, side dish for roti, side dish for chapathiside dish for puri, side dish for poori