Mango Puri , Aam Ki Poori
by Tarla Dalal
mango puri recipe | aam ki poori | mango poori summer special recipe | with 22 amazing images.
mango puri recipe | aam ki poori | mango poori summer special recipe is a sweet variation to plain poori. Learn how to make aam ki poori.
To make mango puri, combine the mango cubes and powdered sugar in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients, mix well and knead into a soft dough without using any water. Divide the dough into 20 equal portions. Roll out each portion of the dough into a 100 mm. (4”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately.
This delicious aam ki poori with the strong flavour of mangoes is truly drool worthy! A dough of flour and pureed mangoes, tinged with spices like cardamom, is rolled into puris and deep-fried to get this yummy tea-time snack.
The dough is generally a little soft, so you have to be careful while rolling it. Enjoy this mango poori summer special recipe as an accompaniment for lunch, or as a tea-time treat. When mangoes are in season, you can even serve these Mango Puris at parties because mango is an ever-popular flavour that is loved by all!
You can also give other puri recipes like Sweet Kand Puri or Masala Puris served with Curds and Chunda.
Tips for mango puri. 1. We recommend the use of alphonso mango for the best flavour of this poori. 2. If your dough ends up too loose and you are unable to roll the puris, add a little plain flour and adjust the consistency of the dough to a level that you can comfortably roll. 3. Instead of using maida for rolling, you can grease the rolling board with little oil before rolling. 4. You can make this poori solely with wheat flour instead of a combination of wheat flour and maida also. 5. Serve the poori immediately to enjoy its texture.
Enjoy mango puri recipe | aam ki poori | mango poori summer special recipe | with step by step photos.
Mango Puri , Aam Ki Poori recipe - How to make Mango Puri , Aam Ki Poori
Preparation Time: Cooking Time: Total Time:
Makes 20 puris
For Mango Puri
3/4 cup mango cubes
1/4 cup powdered sugar
3/4 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/4 tsp cardamom (elaichi) powder
salt to taste
oil for deep-frying
plain flour (maida) for rolling
- Method
- Combine the mango cubes and powdered sugar in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the other ingredients, mix well and knead into a soft dough without using any water.
- Divide the dough into 20 equal portions.
- Roll out each portion of the dough into a 100 mm. (4”) diameter circle.
- Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Mango Puri , Aam Ki Poori Video by Tarla Dalal
If you like mango puri
-
If you like mango puri, also try other puri recipes like
- poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images.
- masala puris with curds | masala puris for breakfast | deep fried masala puris | with 16 amazing images.
- bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images.
What is mango puri made of?
- Mango puri can be made of 3/4 cup mango cubes, 1/4 cup powdered sugar, 3/4 cup plain flour (maida), 1/2 cup whole wheat flour (gehun ka atta), 1/4 tsp cardamom (elaichi) powder, salt to taste, oil for deep-frying and plain flour (maida) for rolling.
Tips for mango puri
-
We recommend the use of alphonso mango for best flavour of this poori.
-
If your dough ends up too loose and you are unable to roll the puris, add a little plain flour and adjust the consistency of the dough to a level that you can comfortably roll.
-
Instead of using maida for rolling, you can grease the rolling board with little oil before rolling.
-
You can make this poori solely with wheat flour instead of a combination of wheat flour and maida also.
-
Serve the poori immediately to enjoy its texture.
For the mango mixture
-
For the mango mixture for mango puri recipe | aam ki poori | mango poori summer special recipe, add 3/4 cup mango cubes in a mixer jar.
-
Add 1/4 cup powdered sugar to it.
-
Close the lid of the jar and blend till smooth.
-
This is how the mango mixture looks like after blending. Keep aside.
For the dough of mango puri
-
For the dough of mango puri recipe | aam ki poori | mango poori summer special recipe, transfer the mango mixture into a deep bowl.
-
Add 3/4 cup plain flour (maida) to it.
-
Add 1/2 cup whole wheat flour (gehun ka atta).
-
Add the mango mixture.
-
Add 1/4 tsp cardamom (elaichi) powder. Use fresh elaichi powder for best flavour.
-
Add salt to taste.
-
Mix well.
-
Knead into a soft dough without using water.
For the mango puri
-
For the mango puri recipe | aam ki poori | mango poori summer special recipe, divide the dough into 20 equal portions.
-
Place a portion on the rolling board. Sprinkle little plain flour for rolling.
-
Roll out into a 100 mm. (4”) diameter circle. Repeat to roll all the pooris.
-
Heat the oil in a deep non-stick pan.
-
Add 2 puris at a time in the hot oil.
-
Deep fry on a medium flame, till they turn golden brown in colour from all the sides.
-
Drain on an absorbent paper.
-
Repeat steps 5 to 7 to deep fry remaining puris.
-
Serve mango puri recipe | aam ki poori | mango poori summer special recipe immediately.
| Energy | 84 cal |
| Protein | 1 g |
| Carbohydrates | 8.7 g |
| Fiber | 0.4 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 190.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 3.4 mg |
| Iron | 0.4 mg |
| Magnesium | 21.1 mg |
| Phosphorus | 18.3 mg |
| Sodium | 2.5 mg |
| Potassium | 27.4 mg |
| Zinc | 0.1 mg |
This puri was so good that I could not just wait to have them, they are so unusual and tasty that you can enjoy just plain and immediately after deep-frying. Perfect recipe to make in mango season.