Complete Mango Recipe Complete Mango Recipe

Mango Puri is made by adding fresh mango puree to regular puri flour. It turns out to be a beautiful golden yellow color which looks very bright on the plate. It has a slight sweetness and flavor of cardamom. It is a little different from normal puri because of the fruity touch inside.

It is usually made during the mango season when fresh ripe mangoes are easily available in the market. This makes a nice surprise breakfast for weekends at home. Children especially like the natural sweetness present in it. It sounds festive but yet it is very easy to make in your kitchen. It brings a small change to the regular breakfast routine.

About Aam Puri

Aam ki puri, also called aam ki puri in many places, is a variation of the classic Indian puri. Instead of using only water to knead the dough, mango puree is added for flavor and color. This small change makes the puri more attractive and slightly sweeter in taste. It is soft from inside and lightly crisp from outside.

The texture of Mango Puri depends on the consistency of the dough. – If kneaded softly and rolled out a little thick, the puris swell well while frying. Mango has a mild fruity aroma which blends well with wheat flour. Cardamom powder has a mild aroma which enhances the overall flavor.

You can try small variations on this recipe. Some people add a little sugar for more sweetness. Some people also add a pinch of turmeric to enhance the yellow color. You can serve it plain or with aloo masala or even simple curd. This is a flexible recipe that you can adjust based on your taste and preference.

I usually make this when the mangoes at home are very ripe and sweet. Instead of making the same mango milkshake again, it seems like a different idea to try this.

Mango Whole Ingredients

• wheat flour -To make the flour for Puri, I have used it, you can use whole wheat flour or add all purpose flour if you want.
• Mango Puree – I used it for the natural sweetness and bright color. It adds flavor and slight softness to the dough. If fresh mango is not available, you can also use canned mango pulp.
• cardamom powder – I have added it for mild sweet aroma and taste. It gives traditional taste which goes well with mango.
• Oil – I used it to deep fry the puris until golden. This helps the puris to puff up and cook evenly from inside.

Why does this recipe work

• This recipe is a simple variation on regular puri and makes it interesting.
• A good way to do this is to use ripe mangoes during the season.
• The natural sweetness makes it equally appealing to both children and adults.
• You can also serve it with sweet or salty as per your taste.
• It’s easy to prepare with basic pantry ingredients.

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How to make Mango Puri step by step

1.Add wheat flour to a mixing bowl, then add mango puree. Add cardamom powder and salt.

2.First of all mix well with your fingers, then add water little by little.

3. Mix well and knead a soft elastic dough. Keep aside to rest for at least 15 minutes.

4. Make small balls, then take one ball, flatten it, sprinkle some flour on it and then roll it into a slightly thick round shape.

5. Repeat again to finish the dough. Heat oil in a pan, knead a small dough and drop it into the oil, if it starts rising immediately then it is the right temperature. Place on medium flame and add one puri at a time.

6. Press the puri with a ladle to make it rise properly. Flip and cook. Cook until golden on both sides. Filter and serve.

serve hot!

Expert Tips

• dough – I just knead soft dough but not sticky. If the dough becomes too soft then the puris may absorb more oil while frying.
• rest time – I let the dough rest for at least 15 minutes before rolling it out. This makes the puris soft and they rise well.
• oil temperature -Before adding puri, the oil should be on medium high flame. If the oil is too hot, the puris will brown quickly without getting cooked inside.
• rolling thickness – I don’t roll very thin but slightly thick balls. Thin puris will not puff up properly and will become crunchy.
• fry carefully – By adding mango pulp, it gets cooked a little faster than normal puris. I adjust the flame so it doesn’t burn.

serving and storage

Serve Mango Puri hot with potato masala or plain curd. If you like it sweeter then sprinkling a little sugar on top also makes it taste good. It is best enjoyed fresh and hot straight from the pan. Store leftover puris in an airtight container at room temperature for a few hours.

general questions and answers

1.Can I add sugar?

Yes, you can add some sugar for sweet puri. Do not add too much, it may cause the puris to brown quickly.

2.Can I make skip cardamom powder?

Yes, you can skip it. Mango itself gives good aroma and taste.

3.Why are my puris not rising?

The dough may be very stiff or may be rolled out thinly. Also check whether the oil temperature is correct or not.

4.Can I prepare this dough in advance?

Yes, you can make it a few hours in advance, keep it covered and avoid storing it for too long.

5.Can I use canned pulp?

Yes. For best results you can use only thick pulp and not watery ones.

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