Mango puri (poori) is a delightful and unique variation of traditional poori that combines the sweetness of mangoes with the savory goodness of fried bread.
The holiday season had finally arrived, and my heart was filled with joy as I hear the familiar sounds of my children's laughter filling our home.
After months of separation, they were all back home, and there was no better way to celebrate than with a special Sunday brunch.
Today was extra special, as I had a surprise planned for brunch. The mango puris sizzled and puffed up perfectly in the hot oil, their golden exteriors promising a burst of sweet mango goodness inside.
I set the table with these mango puris alongside an array of delectable side dishes. I couldn't wait to see the expressions on my children's faces when they took their first bites.
As my family gathered around the table, their eyes widened with delight at the sight and aroma of the mango puris. The first bite was a magical moment, as the sweet and tangy flavors danced on their taste buds, transporting them to a place where time stood still, and the bonds of family were woven together with each mouthful.
Amidst laughter, stories, and the clinking of cutlery, the brunch became a cherished memory in the making. It was more than a meal; it was a celebration of love, homecoming, and the simple joys that made life beautiful. Around that table, I knew that this holiday season would be one we all will treasure forever.
About Mango Puri
Mango poori, also known as mango puri, is a delicious Indian fried bread that is flavored with mango pulp or puree.
Poori, also spelled as puri, is a popular Indian bread made from unleavened wheat flour dough. It is deep-fried until it puffs up and becomes golden brown.
Mango poori is a delightful variation of this classic dish, infused with the sweet and tangy flavor of ripe mangoes.
It's a delightful fusion of flavors - the sweet and tangy essence of ripe mangoes perfectly balanced with the crispy, golden texture of the puri. This combination creates a unique and indulgent taste that's hard to resist.
Ingredients For Mango Poori Recipe
Here's a description of the ingredients used in making mango poori:
Wheat Flour (Atta): Wheat flour, also known as atta in India, is the primary ingredient for making poori. It is the base for the dough.
Mango Puree: Mango puree is made from ripe mangoes that have been peeled, pitted, and blended into a smooth pulp. It adds the signature flavor and fragrance of ripe mangoes to the poori. The sweetness and tanginess of mangoes make mango poori unique and delicious.
Sugar (Optional): Sugar is added to enhance the sweetness of the mango puree. The amount of sugar can be adjusted to suit your taste preferences. It balances the flavors in the dough and complements the natural sweetness of the mangoes.
Saffron (Optional): Saffron, the exquisite spice known for its vibrant color and distinct flavor, can be infused into the mango puree for an extra layer of aromatic richness, imparting a subtle saffron essence to the mango poori dough.
Salt: A small pinch of salt is added to the dough to enhance the overall flavor of the poori. Salt helps balance the sweetness of the mango and other ingredients.
Ghee or Oil: Ghee (clarified butter) or oil is used for deep-frying the pooris. It is heated to a high temperature, and the pooris are submerged in it, which results in them puffing up and becoming crisp. Ghee adds a rich flavor, while vegetable oil is commonly used for frying.
Water: Water is added to the dough gradually to bind the ingredients and create a smooth, pliable dough. It is essential to add just enough water to achieve the right consistency.
These are the key ingredients for making mango poori. Depending on personal preferences and regional variations, you may find some additional ingredients or spices used to enhance the flavor or texture. When combined and prepared correctly, these ingredients result in a delightful and flavorful fried bread that captures the essence of ripe mangoes.
How To Make Mango Puri
Here's a recipe for making mango poori:
In a mixing bowl, combine the wheat flour, sugar (optional), saffron (optional) and a pinch of salt.
Add the mango puree to the dry ingredients and mix well to form a stiff dough but pliable.
If required, gradually add water, a little at a time, and knead the mixture into a smooth and firm dough. Be cautious with the amount of water you add; you want the dough to be stiff but pliable.
Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
Heat ghee or oil in a deep frying pan over medium-high heat.
While the oil is heating, divide the dough into small lemon-sized balls and roll them into smooth rounds.
Roll out each ball into a small disc, about 3-4 inches in diameter. You can use few drops of oil to prevent sticking.
Carefully slide each rolled-out disc into the hot oil. It should puff up within a few seconds. Use a slotted spoon to gently press it down in the oil, allowing it to puff evenly. Fry until both sides are golden brown.
Remove the mango poori from the oil using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
Store mango pooris in an airtight container once they have cooled down completely. Keep them at room temperature for up to a day, or refrigerate them for longer freshness, reheating in an oven or skillet when ready to enjoy again.
Tips For Aam Ki Poori
Here are some tips for making delicious mango puri:
Use Ripe Mangoes: Choose ripe and flavorful mangoes for making the mango puree. Ripe mangoes will provide the best taste and fragrance to your poori dough.
Control Dough Consistency: Be cautious with the amount of water you add to the dough. The dough should be firm and not too soft or sticky. Adjust the water gradually to achieve the right consistency.
Maintain Oil Temperature: When frying the pooris, make sure the oil is hot but not smoking. The pooris should puff up quickly without becoming too oily. You can test the oil's readiness by dropping a small piece of dough into it; if it sizzles and rises to the surface, it's ready.
Roll Evenly: Roll out the dough into evenly-sized discs. This ensures that the pooris cook uniformly, puff up well, and have a consistent texture.
Avoid Overcrowding: Fry the pooris one at a time or in small batches to prevent overcrowding in the frying pan. Overcrowding can lead to uneven cooking and poor puffing.
Drain Excess Oil: After frying, place the mango puris on paper towels to remove any excess oil. This helps to keep them crispy.
Serve Hot: Mango pooris are best enjoyed when they are freshly fried and still warm. Serve them with your favorite side dishes for a complete meal.
Variations: Feel free to experiment with additional spices or herbs like cardamom, nutmeg, or a pinch of saffron, as mentioned earlier, to enhance the flavor profile of your mango pooris.
By following these tips, you can make mango puris that are not only delicious but also visually appealing and enjoyable for all occasions.
Poori is made primarily from wheat flour (atta) mixed with water, a pinch of salt, and sometimes a small amount of oil or ghee. The dough is rolled into small discs and deep-fried in oil or ghee until it puffs up and becomes golden brown, resulting in a crispy and delicious Indian fried bread.
Poori is a deep-fried bread, and while it is delicious, it is not considered a particularly healthy food. It is high in calories and absorbs oil during frying, making it a food best enjoyed in moderation as an occasional treat rather than a regular part of a balanced diet.
The main difference between poori and chapati dough is the addition of oil or ghee in poori dough, which makes it richer and results in a fluffier and crispy texture when deep-fried. In contrast, chapati dough consists of just whole wheat flour and water, yielding a thinner, unleavened flatbread that is cooked on a griddle or pan without the puffiness and crispiness of poori.
Poori is used to scoop up and enjoy various curries, gravies, or side dishes. It's a common practice to pair poori with dishes like potato curry, chana masala, or other curries, allowing you to savor the flavors and textures of the bread and the accompanying dishes together.
Serve Mango Puri With
Mango Puri [Aam Ki Poori]
- 1 cup wheat flour (atta)
- ½ cup mango puree, ripe mangoes blended into a smooth pulp
- 1 tablespoon sugar, adjust to taste (optional)
- Few strands of saffron (optional)
- A pinch of salt
- Ghee or oil for frying; For vegan, use oil
- Water, as needed
- In a mixing bowl, combine the wheat flour, sugar (optional), saffron (optional) and a pinch of salt.
- Add the mango puree to the dry ingredients and mix well to form a stiff but pliable dough.
- If required, gradually add water, a little at a time, and knead the mixture into a smooth and firm dough. Be cautious with the amount of water you add; you want the dough to be stiff but pliable.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
- Heat ghee or oil in a deep frying pan over medium-high heat.Note: For vegan, use vegetable oil.
- While the oil is heating, divide the dough into small lemon-sized balls and roll them into smooth rounds.Note: You can make about 7-8 puris.
- Roll out each ball into a small disc, about 3-4 inches in diameter. You can use few drops of oil to prevent sticking.
- Carefully slide each rolled-out disc into the hot oil. It should puff up within a few seconds. Use a slotted spoon to gently press it down in the oil, allowing it to puff evenly. Fry until both sides are golden brown.
- Remove the mango poori from the oil using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
- Tips For Mango Puri
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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