Aam ki poori recipe, Mango puri

Aam ki poori recipe| Mango puri recipe with step by step pictures, poori made using mango pulp and other spices which gives a nice mixture of taste and flavour. Mango is in season and apart from having the mangoes as such, i am trying out some interesting recipes using Mango. Today i actually wanted to post Mango jelly recipe but somehow i didn't like the taste of the jelly which i made. Though the texture was perfect, it didn't taste well. So i switched on to another recipe which i had in my list. Yes mango poori | aam ki poori, i wanted to try out in this mango season. Finally tried it using the fresh ripe Organic mangoes from Wild seed, Singapore. The pooris turned out so well and i couldn't resist eating it before clicking the pictures.  Friends in Singapore, if you want to get Certified Organic mangoes delivered at your door steps please call 81141178 to place your orders. Check out my full collection of mango recipes.  

Aam ki poori recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 20 Minutes
• Serves: 9-11 pooris
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Aam ki poori recipe| Mango puri recipe with step by step pictures, poori made using mango pulp and other spices which gives a nice mixture of taste and flavour.

     Whole wheat flour  1 cup
     Red chili  powder   1/2 tblsp
     Sugar  1 tblsp
     Rava | sooji  1 tblsp
    Aamchoor powder  1 tsp
    Roasted cumin powder  1/2 tblsp
    Chaat masala   1/2 tblsp
    Mango puree  1/2 cup
    Black salt (kaala namak)   1 tsp
    Oil   for deep frying
    Salt  as needed

Method :

• In a wide bowl add the whole wheat flour. 
• Add the sooji, sugar, aamchoor powder, roasted cumin powder, chaat masala, kala namak (black salt) and salt.
• Mix well.
• Add the mango puree. I used 1 small alphonso mango. I pureed the mango with 2-3 tblsp of water. 
• Add the mango puree to the flour mixture. 
• Mix well and knead this into stiff dough. 
• Divide this into equal lemon sized balls.
• Heat oil for deep frying.
• Dip the dough ball in hot oil and roll it into a medium thick disc.
• Deep fry it on hot oil. 
• Ensure that the oil should be hot. 
• Fry on both sides.
• Take out and drain excess oil in a kitchen towel.
• Repeat this for remaining dough.

Notes:

1. The poori can be served as such but you can always serve with channa masala or potato masala.
2. You can add some finely chopped green chili and coriander leaves to the poori dough.
3. You can add little ajwain seeds while kneading the dough for mango poori. 

    

Method with step by step pictures :

• In a wide bowl add the whole wheat flour. 
• Add the sooji, sugar, aamchoor powder, roasted cumin powder, chaat masala, kala namak (black salt) and salt.
• Mix well.
• Add the mango puree. I used 1 small alphonso mango. I pureed the mango with 2-3 tblsp of water. 

• Add the mango puree to the flour mixture. 
• Mix well and knead this into stiff dough. 
• Divide this into equal lemon sized balls.

• Heat oil for deep frying.
• Dip the dough ball in hot oil and roll it into a medium thick disc.

• Deep fry it on hot oil. 
• Ensure that the oil should be hot. 
• Fry on both sides.

• Take out and drain excess oil in a kitchen towel.
• Repeat this for remaining dough.

Notes:

1. The poori can be served as such but you can always serve with chana masala or potato masala.
2. You can add some finely chopped green chili and coriander leaves to the poori dough.
3. You can add little ajwain seeds while kneading the dough for mango poori.