Aamras Puri Recipe | How to make Aamras Puri | Poori With Mango Pulp – A delicious sweet mango treat prepared from flavoured or plain mango pulp and served during summers with Puri, a deep fried Indian flat bread.
Editor’s note: This post was originally published in May 2017 and has been updated with Video and replaced with better edited pictures for comprehensiveness and freshness.
Summer is almost coming to an end and I would like to take this opportunity to make a few more mango recipes. How I miss the lovely sight of the beautiful, ripe, yellow fruits piled up high on roadside carts, nestled enticingly in straw-lined baskets at wholesale markets, or the tempting beauties staring at you from the aisles of fruit shops and supermarkets. Yes, they are everywhere, and we can’t get enough of them! So, it’s time to buy bunches of Mangoes to prepare this yummy Aamras Puri Recipe with sweet mangoes, which will definitely delight you. I know, I have already blogged Aamras and Puri as individual recipes. But then, I felt that my virtual kitchen would be incomplete without this all time favourite mango dessert combo of mine.
Every recipe brings back some good old memories and Aamras Puri Recipe is one such. The combination of Aamras with Puri is a deadly combination. Aamras goes really well with sookhi moong dal and Puri. This is one of the traditional lunch menu in Gujarat. At times, a little ghee is added to aamras, as the mango pulp is said to increase the body temperature. Ayurveda believes that ghee helps to counter this effect.
Do Check out Gujarati Summer Thali !!
In Maharashtra, a sprinkle of fresh Cardamom (Elaichi) powder is added to the pulp for a subtle flavour before blending into a smooth puree. In Gujarat, it transforms to a complete dessert with dry ginger powder (Sonth) added with the pulp while blitzing, and then topped off with a dash of hot Ghee. And then in Rajasthan, they add a royal touch to the king of fruits by mixing in a few precious strands of Saffron (kesar) to the the pulp and then hand-churning it. If you do not like to add any flavour, keep it simple and just make plain aamras!!
Aamras Puri Recipe is heartily consumed for breakfast, as a quick and simple dessert after meals, or sometimes just as a snack! So, go ahead, pick up a few mangoes depending on your obsession for mangoes and get your creative juices flowing!!
Off to Aamras Puri Recipe!!
Easy Steps to follow for
Aamras Puri Recipe:
I’m not walking you through the individual steps. Click on the links for stepwise pictorial guide for detailed information about individual recipes.
Click HERE for the recipe for aamras.
- Wash and peel the mangoes. Dice the mango flesh and discard the mango seed. Blend the mango flesh with some sugar (depending on the sweetness of mangoes) to a smooth puree. You can add a little milk too.
- Add cardamom, dry ginger powder or saffron for flavour to suit your taste. You can also keep it just plain.
- Pour the Aamras in a serving bowl and serve with hot Puri, be padi rotli or phulka.
Click HERE for stepwise guide to prepare perfectly puffed Puri.
- In a mixing bowl, add wheat flour and little salt. Add water and knead to form a firm dough, not as soft as chapati dough. Make small round balls of the dough.
- Dust some flour and roll each ball to about 3 – 4 inches in diameter.
- Deep fry these rolled puris in hot oil till they puff up and turn golden brown.
- Serve Puri with Aamras or sookhi moong dal or potato masala.
Aamras Puri Recipe | How to make Aamras Puri | Poori with Mango Pulp
Ingredients
For Aamras:
- 3 Ripe Mangoes Juicy or Hard Variety
- 1 tbsp Sugar depending on the sweetness of mangoes
- ¼ Cup Milk
Optional flavours:
- ¼ tsp Green Cardamom powder
- Few Saffron strands
- ¼ tsp Dry ginger powder Sonth
For Puri:
- 2 Cups Whole Wheat Flour Atta
- ¼ tsp Salt
- Water as needed to make Dough
- Oil to deep fry Puris
Instructions
Making Aamras:
- Wash and peel the mangoes. Dice the mango flesh and discard the mango seed. Blend the mango flesh with sugar to a smooth puree.
- You can add a little milk too.
- Add any one of the flavours or make it plain.
- Pour the mango puree to a bowl and serve.
Making Puris:
- Mix the flour and salt in a bowl and add water gradually.
- Mix well and knead to form a firm dough.
- Make small round balls of the dough.
- Roll each one about 3 - 4 inches in diameter, dusting some flour.
- Deep fry these rolled puris in hot oil till they puff up and turn golden brown.
Recipe Video
Notes
- The quantity of the sugar used to prepare aamras largely depends on the sweetness of the mangoes.
- Preferably Alphonso Mangoes would be good to make Aamras.
- You can add little milk or water to dilute the aamras but make sure not to thin out too much that it becomes a drink.
- Mango Pulp can be refrigerated in an air tight container for about a week. You can also freeze it in serving portions and enjoy them any time of the year.
- You can also add a teaspoon of sugar when making dough for puri as it will give nice golden brown colour the poori when deep frying.
- Roll the puris of medium thickness. If it is too thin like roti then it will not puff up while frying.
- Oil level in pan should be good to submerge poori and give it space to rise.
- Ensure that the oil is neither too hot nor cold. if hot, the puris get browned quickly. If it is not enough hot, then the puris absorb more oil.
Check out other Mango Recipes from blog:
Sweet Recipes:
- Mango Lassi
- Mango Strawberry Smoothie
- Frozen Strawberry Sunrise Smoothie
- Mango Kesari
- Mango Lassi Ice Cream
Savoury Recipes:
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
What a beautiful combo!
Thank you 🙂
A complete meal.,..perfect combo
Thanks dear 🙂