During the Mango Season in the summer months, the one recipe comes in mind in all the families is Poori with Aamras. I make Mango Pulp and preserve it for the whole year so that Poori with Aamras can be enjoyed any time of the year.
Alphonso Mangoes – 2
Sugar – 1 tbsp (depending on the sweetness of the Mango)
Elaichi Powder (Cardoman Powder) – 1 pinch
Peel the Mangoes. Discard the skin and the nut.
Cut the Mango into pieces. Take the Mango in a blender along with Sugar and Cardoman powder.
Blend till smooth. Serve with soft Pooris.
Whole Wheat Flour – 1 cup
Salt to taste
Oil – 1 tsp
Water – as required
Oil for deep frying
Take the Wheat Flour in a mixing bowl. Add Salt and 1 tsp of oil. Mix well.
Add water little by little and keep kneading the dough.
It should become smooth and tough. Cover the dough and allow it to rest for 10 minutes. Divide the dough into equal sized balls.
Flatten each ball and roll into a 3 to 3 ½ inch diameter circle using a rolling pin and rolling board. It should not be too thin or too thick. Do not use dry flour while rolling or dusting. The dry flour will burn and leave a burnt residue in the oil. One can use Oil for rolling to prevent the dough sticking to the board while rolling.
Heat the oil in a pan for frying the Poori. When the oil is sufficiently hot, drop one Poori at a time to the oil gently without spilling the oil.
Fry gently pressing down the Poori in the oil with a slotted spoon in a circular motion.
Turn over the Poori then it puffs up and fry till it turns golden brown. Transfer to a kitchen towel and tissue paper so that excess oil is sucked out.
Serve the Pooris with Aam Ras.
The dough must be stiff. And use oil for rolling, not loose flour.
Add Ajwain to the wheat flour . It will help digestion.
Add Semolina Rawa to the wheat flour to make the Pooris more crispy.