Aamras Puri Recipe is a delicious sweet mango treat made from flavoured or plain mango pulp & served during summers with Puri, a deep fried Indian bread.
- 3 Ripe Mangoes Juicy or Hard Variety
- 1 tbsp Sugar depending on the sweetness of mangoes
- ¼ Cup Milk
- ¼ tsp Green Cardamom powder
- Few Saffron strands
- ¼ tsp Dry ginger powder Sonth
- 2 Cups Whole Wheat Flour Atta
- ¼ tsp Salt
- Water as needed to make Dough
- Oil to deep fry Puris
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.
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.
- 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.