Poori and Vegetable Korma

It's been long time I haven't made this. Just because I don't want to make whole house frying oil smell. But, from past 2 days weather was so gloomy our food sense was craving for home fried food.
It's a famous recipe in Bangalore restaurants they either serve with the aloo masala or korma

Vegetable Korma
Ingredients
1 cup mix vegetables of your choice(I used carrots, turnips, potato)
1/3 tsp turmeric powder
Salt to taste
1/2 tsp Lemon juice
Cilantro for garnish

Paste
1 garlic clove
1'' inch ginger
3-4 green chilies(If you want to have red color korma, go with red chilies)
1 tsp poppy seeds
5-6 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp roasted Bengal gram
4 tbsp coconut grated

Boil 1 cup water add turmeric and vegetables cover and cook until the vegetables are soft and tender.
Mean while, grind all the ingredients from paste list to fine. keep aside.
Once the vegetables are cooked add salt and ground paste. cook for 5-10 mins.
Lastly add lemon juice and garnish with cilantro. Korma is ready!

Poori
Ingredients
1 cup wheat flour
water
Oil for frying

In a mix bowl, Mix wheat flour and water as required and make a dough and knead well. Keep aside for 30 mins.
Again knead well and make small balls and roll out with help of oil and Fry.

Note: The Poori dough should be little harder than chapati in that way it won't take much oil while frying.