How To Make Kurhi (Karhi) A Wonderful Dish For Divali.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers heat with less intensity.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu and chickpeas provide plant-based protein.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats.

Make a batter for the poori using ground split peas, crushed garlic, and water.

Let the batter rest for about 15 minutes.

Heat vegetable oil in a wire basket for frying the poori.

Coat fingers with vegetable oil and scoop out about a teaspoon of the dough to shape into balls.

Fry the shaped dough in hot oil for 6-7 minutes until golden brown, then drain on paper towels.

Prepare the sauce by mixing one cup of ground split peas with one and a half cups of water to make a slurry.

Heat a tablespoon of vegetable oil in a pan and sauté sliced onions for about a minute.

Add the slurry, curry powder, turmeric, and salt to the pan and cook on low heat for about 3 minutes.

Add grated garlic and roasted cumin seeds to the mixture and bring it back to a boil, adding more water if it gets too thick.

Mix in the fried poori and adjust seasoning with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary