Perfect Aamras Puri Recipe | Easy Maharashtrian Mango Dish
Learn how to make perfect Aamras Puri with this easy recipe. Enjoy sweet, thick mango aamras paired with crispy, fluffy puris. Perfect summer treat!
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!