Aam Ki Puri | Mango Poori

While the summer and the juicy mangoes last, I am going to post as many mango recipes as possible every week. I keep trying new mango things every weekend and it seems I have to keep up with the posting part, as much as the cooking/trying part. Next in my Mango series this year is Aam Ki Puri or Mango Poori πŸ™‚

For the last two years, I have been wanting to try out Aam Ki Puri and somehow it was not happening. In north of India, Puri with Aamras is a delicious and popular combination. While it is a regular at our house too, it sadly never appeared here. Last weekend as I was raking my brain on what to make for breakfast, I looked at the mangoes and viola, I knew!

Usually Aamras (Aam + Ras meaning Mango + Juice) is served with deep fried Indian bread, Pooris. I wanted to further explore the mango flavor and thus, decided to make the Mango flavored Poori or Aam ki Puri. These Pooris have a mild sweetness to them and we just couldn’t keep our hands off of them, hot from the stove. Aam Ki Puri really doesn’t need any accompaniment but wait till I post about this amazing Aamras recipe, you just can’t stop eating I swear!

How to make Aam Ki Puri | Mango Poori –
Print Recipe
Aam Ki Puri | Mango Poori Recipe
Delicious sweet and mango flavored deep-fried Indian bread – Aam ki Puri
Cuisine North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
medium pooris
Ingredients
  • 1.5 cups Whole Wheat Flour
  • 1/2 cup Thick Mango Pulp (I used Alphonso)
  • Generous Pinch of Cardamom Powder
  • 1 tsp Sugar
  • Salt as needed
  • Oil for deep frying
Cuisine North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
medium pooris
Ingredients
  • 1.5 cups Whole Wheat Flour
  • 1/2 cup Thick Mango Pulp (I used Alphonso)
  • Generous Pinch of Cardamom Powder
  • 1 tsp Sugar
  • Salt as needed
  • Oil for deep frying
Instructions
  1. In a mixing bowl, add whole wheat flour along with salt, sugar, cardamom powder and mango pulp.
  2. Gently mix everything together and knead it into a soft, pliable dough. Add few drops of oil on top and set it aside for 5 mins.
  3. Heat oil for deep frying and meanwhile, make 12 equal sized balls out of the prepared dough.
  4. Dust a ball of dough slightly in flour and roll it into a circle.
  5. As the oil heats up, set the flame on medium and gently drop one poori at a time, for frying.
  6. Quickly push oil to the top of the poori from the sides and press it gently at the center until it puffs up.
  7. Turn it to the other side and fry for few seconds.
  8. Remove and strain off extra oil.
  9. Serve hot with Aamras!
Note –
  1. For best taste and color, use Alphonso mangoes.
  2. To make thick mango pulp, remove the skin off the mangoes. Cut into slices and blend until smooth.
  3. Depending on the sweetness of the mangoes, add extra 1 tsp of sugar.
  4. As there is sugar/sweetness in the dough, it is not recommended to leave the dough for long as it tends to become too soft/wet. It absorbs more oil that way.

Detailed step by step picture tutorial of making Aam Ki Puri | Mango Poori –

1. In a mixing bowl, add whole wheat flour along with salt, sugar, cardamom powder and mango pulp.

2. Gently mix everything together and knead it into a soft, pliable dough. Add few drops of oil on top and set it aside for 5 mins (not any more).

3. Heat oil for deep frying and meanwhile, make 12 equal sized balls out of the prepared dough.

4. Dust a ball of dough slightly in flour and roll it into a circle.

5. As the oil heats up, set the flame on medium and gently drop one poori at a time, for frying.

6. Quickly push oil to the top of the poori from the sides and gently press the poori at the center until it puffs up.

7. Turn it to the other side and fry for few seconds.

8. Remove and strain off extra oil.

9. Serve hot with Aamras!

Note –
  • For best taste and color, use Alphonso mangoes.
  • To make thick mango pulp, remove the skin off the mangoes. Cut into slices and blend until smooth.
  • The puffing up of pooris require the oil to be at right temperature. Always heat the oil first and then set it on medium flame for good results.
  • Depending on the sweetness of the mangoes, add extra 1 tsp of sugar.
  • As there is sugar/sweetness in the dough, it is not recommended to leave the dough for long as it tends to become too soft/wet. It absorbs more oil that way.

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