Heya beautiful people. What’s up? In Cambodia, we're in the midst of celebrating the Khmer New Year, a 3-day (though this year it's four days for some reason) festival known for its epic water fights and baby powder. Let me tell you, washing my hair twice a day hasn't stopped the baby bottom scent (or shall we say, the not-so-subtle reminder) of the festivities!

But it is so much fun. Best holiday in Cambodia for sure. It's a joy to witness the entire town come together. Plus, with the scorching April temperatures, the water fights offer a much-needed and refreshing cool-down.

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Khmer New Year, also known as Choul Chnam Thmey or Sangkran, is a traditional celebration of the Solar New Year, which usually starts on April 13th or 14th. It marks the end of the harvest season, a time for people to relax and enjoy their hard-earned bounty before the arrival of the rainy season.

While traditional games were once the highlight of the festival, over the years, these have playfully evolved into one massive water fight. Don't worry, though, the traditional games haven't disappeared entirely – you can still find them being played all around the country.

But enough about the Khmer New Year! Let's get to the real star of this post: Puri balls!

SPICY VEGGIE KORMA WITH PURI BALLS

A couple of weeks ago, while exploring Phnom Penh (the Cambodian capital), we made a stop at one of our favorite shops - the Indian spice shop. This charming little shop is packed with colorful spices, dried beans and lentils, seeds, dried fruits, various flours, an array of oils, and other culinary delights. Every visit feels like an adventure, as we discover new ingredients to inspire our cooking.

On our latest expedition, we discovered something truly amazing: Puri balls! These crunchy treats, though not gluten-free, were too tempting to resist. Though we will not start adding them to our diet every day because of the gluten, we happily make a regular exception for these little treats.

Not only are Puri balls delicious, but they also elevate the experience of enjoying a flavorful curry to a whole new level. Their delightful texture adds a playful touch to every bite, and their golden hue complements any curry beautifully. So move over garlic naan, we have a new Indian side bread favorite.

What the heck are PURI balls

In the vibrant world of Indian street food, Puri balls are a popular quick and easy treat. These addictive little balls are crispy, fried puffs filled with a symphony of flavors and textures.

Traditionally, they're packed with a savory potato filling, alongside bursts of cilantro and tamarind chutneys, cooling yogurt, and a sprinkle of aromatic spices. Each bite is a true explosion of textures and tastes, making them incredibly difficult to resist.

Making Puri balls involves a simple dough made with sooji (semolina) or atta (whole wheat flour), salt, and water. The result? Delicate, deep-fried spheres waiting to be filled with your favorite ingredients. To eat, you'd make a small hole in the top of the Puri ball and stuff it with a spicy potato mixture or another Indian dish of your choice, before popping the whole thing in your mouth.

While creating your own dough will always create the best results, pre-made options are readily available. These little discs transform into fluffy balls with just a dip in hot oil – can’t be any easier right?

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Don't Be Intimidated! Making Indian Style Korma and Puri Balls is Easier Than You Think

Before we dive in, there's no need to get stressed by looking at the ingredient list or the many preparation processes. While an Indian-style curry and puri balls are a hands-on dish with several steps, they're surprisingly easy to make. Trust me, the delicious reward will be well worth the effort!

Since I made a little too much for my hubby and me, we shared some leftover Puri balls and fillings with our neighbors. Needless to say, they were a huge hit!

INGREDIENTS (SERVES 2-3)

Puri ball discs
Oil for frying (we used rice bran oil)

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For the korma paste

½ tbsp grated ginger
2 green, long chilis, seeds removed and roughly chopped
½ tbsp fermented garlic paste (or minced garlic if you don’t have garlic paste)
1 cup onion, roughly chopped
2 tomatoes, roughly chopped
⅓ cup raw cashew nuts

FYI: CLICK HERE for my fermented garlic paste recipe.

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Herb mix

1 tsp sesame seeds
1 star anise
1 small piece of a cinnamon stick (about an inch I would say)
½ tsp fennel seeds
1 small bay leaf
1 tsp cumin powder
1 cardamon pod

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For the veggie korma

2 cups cauliflower, small florets (we use a green cauliflower)
1 cup sugar snaps, roughly chopped
1 cup baby corn, chopped
½ onion, finely chopped
6-8 fresh small curry leaves
½ tsp cumin powder
2 cups cooking water from the steamed veggies
¾ cup cooked chickpeas
Himalayan pink salt to taste (optional)

One of our curry leaf trees...

INSTRUCTIONS

To make the korma paste, fry the herb mix in oil until fragrant, stirring constantly. Make sure to not burn the spices. When fragrant, add the green chili, ginger, and fermented garlic paste. fry until the raw smell comes off. Again stir while frying and make sure to not burn the paste.

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When the chili-herb mix starts releasing its aromas, add the roughly chopped onion and fry for another 2 to 3 minutes before adding the tomatoes, stirring regularly. Cook until the tomatoes start to fall apart. When ready blend the mixture with ⅓ cup of raw cashew nuts until you are left with a smooth paste. Add some water if needed. Set aside.

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Meanwhile, lightly steam the veggies (cauliflower, sugar snaps, and baby corn) for a few minutes. Do not overcook. They should still be crunchy as they will further cook when making the curry.

When steamed, drain the veggies in a colander, keeping the cooking liquid for later.

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So this is the preparations done. We got our korma paste and the veggies are pre-steamed, so let’s start again.

Saute the finely chopped onion until translucent. Stir regularly to make sure the onion does not burn. Add 6-8 small curry leaves and cumin powder. Then stir in the korma paste you made earlier. Mix well and cook for 30 to 60 seconds while stirring. Again Do not let the paste burn.

Then add 2 cups of cooking liquid, cooked chickpeas, and steamed veggies. Simmer until thickened. Add some salt if you want. If needed add more water while cooking.

Just before serving make the puri balls.

Preheat the oil to the desired temperature over medium heat, uncovered.

Once the oil hits the target temperature (you can throw one puri disc in to test the oil, if it starts to puff immediately, the oil is ready), gently lower the puri balls into the oil.

Turn and flip the puri balls occasionally to ensure even cooking.