Monday, May 13, 2013

Poori Aamras (Serves 2)

Poori aamras 

Ahh, today’s recipe is something to die for ! I was always weary about having Poori with mango puree , but something happened that changed my opinion completely. I was watching one of my favorite hindi daily soaps the other day. The female lead’s mom was serving poori aamras for breakfast and was mentioning that it was the start to the mango season. The way the family members were enjoying the pooris made me crave for the same. My glance fell upon our fruit basket and lo & behold,  there were plenty of mangoes. I decided to take the plunge, promptly got behind my apron and  made the pooris and aamras right away. Long story short, we not only enjoyed the combo, it was frekin’ delicious. Hope you all will like it too…

Aamras/mango puree

Ripe mango 2 nos, chilled (I used Champagne® Mango variety)
Sugar 1-2 TBSP
Cardamom powder a pinch
Dry fruits and nuts 2 TBSP, chopped (optional), I didn’t use this


Chill the ripe mangoes for atleast 2 hours. Now peel the skin off and cut the flesh (throw away the pit). Add sugar and mango pieces into a blender and make into a smooth paste. Transfer the same onto a serving bowl and sprinkle cardamom powder and add dry fruits and nuts if are using the same. Mix well and enjoy with hot pooris.

Poodi aamras

Poori/ Deep fried puffed Indian bread

Atta/whole wheat flour 1 cup
Rava/semolina 1 TBSP
Salt as needed
Water around ½ cup + as needed


Mix all dry ingredients in a bowl. Now slowly add the water little by little while you mix the flour with your hands to a crumbly mixture. Now sprinkle 1-2 TBSP water and knead the mixture to  a firm dough. Brush with little oil and keep it covered for 10-15 minutes.

After this, knead for one last time and divide the dough into equal size balls (from 1 cup flour you can get 6-8 pooris). Roll out each ball into circles (not too thin or thick).

Heat oil for frying, in a deep bottomed pan until fumes start to develop. Now reduce flame to medium high and drop the rolled out poori slowly into the oil. Now gently press the poori using the ladle so that it will puff up. Once it has puffed up, turn to the other side and fry till they are golden brown. Take the poori out and drain excess oil onto a paper towel. Enjoy!!!

Dough on the rolling plate

Roll out into circle

Slowly drop into hot oil






Slowly drop into hot oil

Press using the ladle to help puff up

Once puffed turn to other side and cook till browned







Puri aamras


1 comment :

  1. this is the first time I,m hearing about amras and puri combination.....will try sometime.great job.


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