Summer is incomplete without enjoying a delightful plate of Aamras Puri. If you are looking for an authentic and simple Aamras Puri recipe, you have come to the right place! This traditional Maharashtrian dish pairs sweet, thick, and luscious mango puree (Aamras) with hot, crispy, and fluffy golden fried bread (Puri).
Whether you are making a special weekend lunch or just want to treat your family to a seasonal dessert, this beginner-friendly recipe is guaranteed to be a hit. The secret to the perfect plate lies in getting a perfectly thick mango pulp and making sure your puris do not absorb excess oil. In this guide, we will walk you through the step-by-step process of making the ultimate Aamras Puri at home, complete with tips for ultra-fluffy puris. Let’s get cooking!
Also Read – Quick Restaurant-Style Mixed Veg Koshimbir Recipe
Ingredients List:
- For the Aamras (Mango Puree):
- 5 ripe, sweet mangoes (Alphonso/Hapus or any sweet variety)
- Jaggery or sugar (to taste, depending on the sweetness of the mangoes)
- ½ tsp cardamom powder (elaichi)
- A pinch of salt (enhances the sweetness)
- Milk (optional, only if you prefer a thinner consistency)
- For the Crispy Puris:
- 1 cup whole wheat flour (atta)
- 2 tbsp fine semolina (rava/sooji) – this keeps the puris crispy! (optional)
- 1 ½ tbsp oil (for mixing into the dough)
- A tiny pinch of powdered sugar (helps the puris get a beautiful golden colour)
- A pinch of salt
- Water (as needed for kneading)
- Oil (for deep frying)
Also Read – Quick Farsan Salad Recipe | Tangy Summer Side Dish
Step-by-Step Instructions:
- Part 1: Making the Aamras
- Soak the Mangoes: Place the mangoes in a bowl of water for 2 hours. This removes excess heat and sap from the fruit.
- Extract the Pulp: Wash the mangoes, remove the stems, and gently squeeze them with your hands until soft. Peel and squeeze the thick mango pulp into a bowl, scraping the seed and skin well.
- Blend the Aamras: Transfer the extracted mango pulp into a mixer jar.
- Add Flavour: Add jaggery (or sugar), cardamom powder, and a pinch of salt to the mixer.
- Puree: Blend everything into a smooth, thick puree without adding any water. If you find it too thick, you can add a splash of milk. Transfer to a bowl and chill in the fridge.
- Part 2: Making the Puris
- Prepare the Dough Mix: In a large bowl, sift the whole wheat flour. Add the fine semolina, salt, oil, and a pinch of powdered sugar. Mix everything well with your hands.
- Knead the Dough: Slowly add water bit by bit and knead. The dough needs to be stiff and tight (tighter than regular roti dough) to ensure oil-free puris.
- Rest the Dough: Coat the kneaded dough with a few drops of oil, cover it with a plate or damp cloth, and let it rest for 15 to 20 minutes.
- Roll the Puris: After resting, knead the dough slightly again. Divide it into small, equal-sized balls. Apply a little oil or flour to the rolling board and roll out even, medium-thick puris.
- Fry to Perfection: Heat oil in a deep pan (kadai) on medium-high heat. Carefully slide a rolled puri into the hot oil. Gently press it with a slotted spoon until it puffs up. Flip and fry until both sides are golden brown.
- Serve: Drain the puris well and serve hot with your chilled Aamras!
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Cooking Tips for Better Results:
- Stiff Dough is Key: Always knead a tight dough for your puris. If the dough is too soft or watery, the puris will absorb too much oil and become soggy.
- Why Add Semolina (Rava)?: Adding just 2 tablespoons of fine rava ensures your puris stay perfectly puffed and crispy for a longer time.
- Don’t Skip the Soak: Soaking mangoes in water for at least an hour before extracting the pulp makes them easier to squeeze and improves the flavour profile.
- Perfect Frying Temperature: The oil must be hot before you drop the puri in. If the oil is warm, the puri won’t puff up. Keep the flame on medium-high while frying.
Variations:
- Vegan Version: Simply skip adding milk to the Aamras. Ensure you are using a plant-based oil instead of ghee for the puri dough and frying.
- Spicy Contrast Version: Since Aamras is very sweet, some people love to add a tiny pinch of dry ginger powder (saunth) into the mango puree to give it a slight, warm kick.
- Kids-Friendly Version: Use cookie cutters to roll the puris into fun shapes like stars or hearts before frying to make the meal exciting for children!
Serving Suggestions:
- Aamras Puri is an entire emotion on a plate! To elevate the meal, serve it alongside:
- Crispy plain papads or traditional Maharashtrian kurdai.
- A side of spicy, dry potato sabzi (Batatyachi Sukhi Bhaji) to balance the sweet flavours.
- A small spoonful of tangy lemon or mango pickle.
Also Read – Maharashtrian Mulyachi Koshimbir Recipe (Radish Salad)
Frequently Asked Questions (FAQs):
Q1. Which mango is best for the Aamras Puri recipe?
Ans: Alphonso (Hapus) mangoes are highly recommended due to their rich sweetness, bright colour, and smooth texture. However, Kesar or any locally available sweet, non-fibrous mango works great too.
Q2. Why did my puris absorb so much oil?
Ans: Puris absorb excess oil if the dough is kneaded too soft or if the frying oil isn’t hot enough. Make sure to knead a stiff, tight dough and fry it in properly heated oil.
Q3. Can I use sugar instead of jaggery for Aamras?
Ans: Yes! While traditional Maharashtrian Aamras uses jaggery for an earthy sweetness, you can absolutely substitute it with refined sugar or powdered sugar according to your taste.
Q4. Can I store leftover Aamras?
Ans: Yes, you can store leftover Aamras in an airtight container in the refrigerator for up to 2-3 days. Serve it chilled!
Q5. How do I keep the puris puffed for a longer time?
Ans: The secret is adding a little bit of fine semolina (rava/sooji) to the wheat flour while kneading the dough. It holds the structure of the puri and keeps it delightfully crispy!
Perfect Aamras Puri Recipe | Easy Maharashtrian Mango Dish
Ingredients
For the Aamras (Mango Puree):
- 5 Ripe sweet mangoes (Alphonso/Hapus or any sweet variety)
- Jaggery or sugar to taste, depending on the sweetness of the mangoes
- ½ tsp cardamom powder elaichi
- A pinch of salt enhances the sweetness
- Milk optional, only if you prefer a thinner consistency
For the Crispy Puris:
- 1 cup whole wheat flour atta
- 2 tbsp fine semolina rava/sooji – this keeps the puris crispy! (optional)
- 1 ½ tbsp oil for mixing into the dough
- A tiny pinch of powdered sugar helps the puris get a beautiful golden colour
- A pinch of salt
- Water as needed for kneading
- Oil for deep frying
Instructions
Part 1: Making the Aamras
- Soak the Mangoes: Place the mangoes in a bowl of water for 2 hours. This removes excess heat and sap from the fruit.
- Extract the Pulp: Wash the mangoes, remove the stems, and gently squeeze them with your hands until soft. Peel and squeeze the thick mango pulp into a bowl, scraping the seed and skin well.
- Blend the Aamras: Transfer the extracted mango pulp into a mixer jar.
- Add Flavour: Add jaggery (or sugar), cardamom powder, and a pinch of salt to the mixer.
- Puree: Blend everything into a smooth, thick puree without adding any water. If you find it too thick, you can add a splash of milk. Transfer to a bowl and chill in the fridge.
Part 2: Making the Puris
- Prepare the Dough Mix: In a large bowl, sift the whole wheat flour. Add the fine semolina, salt, oil, and a pinch of powdered sugar. Mix everything well with your hands.
- Knead the Dough: Slowly add water bit by bit and knead. The dough needs to be stiff and tight (tighter than regular roti dough) to ensure oil-free puris.
- Rest the Dough: Coat the kneaded dough with a few drops of oil, cover it with a plate or damp cloth, and let it rest for 15 to 20 minutes.
- Roll the Puris: After resting, knead the dough slightly again. Divide it into small, equal-sized balls. Apply a little oil or flour to the rolling board and roll out even, medium-thick puris.
- Fry to Perfection: Heat oil in a deep pan (kadai) on medium-high heat. Carefully slide a rolled puri into the hot oil. Gently press it with a slotted spoon until it puffs up. Flip and fry until both sides are golden brown.
- Serve: Drain the puris well and serve hot with your chilled Aamras!
