Aamras Puri Recipe


Aamras Puri Recipe



40 Mins
3-4 People
05 Mins




Introduction:

Hi, I'm Ajay Chopra, and welcome to my YouTube channel! Summers are here, and with them come the king of fruits – the mango. When mangoes are in full season, there's one combination I look forward to the most: Aamras and Puri. In Gujarat, this dish is a daily staple, but if you're not from Gujarat and haven't tried it yet, trust me, you’re missing out!

Today, I’m going to show you how to make Aamras Puri at home. It’s a simple recipe, but the taste is absolutely amazing. Mangoes are at their sweetest right now, and when combined with crispy puris, it's like summer on a plate. Let's get started!

 

Ingredients of Aamras Puri

Portion servings: 3-4 pax

Preparation time: 05 mins

Cooking time: 40 mins

For Aamras:

  • Mango 1 pc
  • Sugar 4 tbsp
  • Green cardamom powder ½ tsp
  • Saffron strands 8-10 pcs

For Poori Dough:

  • Wheat flour 2 cups
  • Suji ¾ cup
  • Salt ⅓ tsp
  • Oil 2 tbsp
  • Water as required

Oil for frying

For Garnish:

  • Cashew nuts (chopped)
  • Pistachios (chopped)
  • Almonds (chopped)
  • Dried rose petals
  • Saffron strands

 

Instructions of Aamras Puri

Step 1: Prepare Aamras

Peel and chop the mango - Start by peeling the mango, discarding the seed, and chopping it into small pieces.

Blend the ingredients - Add the chopped mango pieces, sugar, green cardamom powder, and saffron strands to a blender. Blend them into a smooth puree.

Strain the puree (optional) - For an extra smooth texture, strain the puree to remove any fibers or bits of mango.

Chill the aamras - Refrigerate the aamras for a while to chill it before serving.

Aamras preparation with mango, sugar, cardamom, and saffron

Step 2: Prepare the Poori Dough

Mix the ingredients - In a large bowl, combine wheat flour, suji (semolina), and salt.

Add oil and mix - Add oil to the flour mixture and rub it in with your fingertips until the mixture becomes crumbly.

Knead the dough - Gradually add water and knead the mixture into a firm and smooth dough.

Rest the dough - Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Mixing wheat flour, suji, and kneading the dough for pooris

Step 3: Roll and Fry Pooris

Heat oil in a deep pan - Heat enough oil in a deep kadai or frying pan on medium flame.

Divide dough into balls - Divide the dough into small lemon-sized balls.

Roll out the pooris - Roll each ball into a small, round poori. Make sure the poori is not too thick or thin.

Fry the pooris - Check the oil temperature by dropping a small piece of dough into the oil. If it rises immediately, the oil is ready. Gently slide the rolled pooris into the hot oil one at a time. Press them with a slotted spoon to puff up. Flip the poori and fry until both sides are golden and crispy.

Drain on paper towels - Remove the fried pooris and drain them on paper towels to remove excess oil.

Rolling and frying pooris until golden and crispy

Step 4: Garnish the Aamras

Pour and garnish - Pour the chilled aamras into serving bowls and garnish with chopped cashews, pistachios, almonds, dried rose petals, and saffron strands for a royal touch.

Garnished aamras with nuts, rose petals, and saffron strands

Step 5: Serve

Serve hot with chilled aamras - Serve the hot, crispy pooris with the chilled, garnished aamras. This is the perfect summer treat, ready to enjoy!

Aamras Puri served with garnished aamras and hot pooris

 

About the Recipe:

For making Aamras, I used two ripe, sweet mangoes. You can use any variety of mangoes you like. If you have Alphonso mangoes, that's great too. The key is to use sweet mangoes, as they will give the aamras its rich flavor.

To prepare the aamras, first, peel the mangoes and scoop out the pulp. The easiest way to do this is to slice the mango and then blend the pulp in a mixer jar. Don’t forget to add sugar, a pinch of cardamom powder, and a few strands of saffron. The saffron adds a unique flavor and color to the aamras. Blend everything until it’s smooth and creamy.

If you want to serve the aamras chilled, make sure the mangoes are cold before blending. If they’re not cold, you can add a few ice cubes, but remember, it won’t have the same texture as when you use chilled mangoes. Once blended, set it aside and let it chill in the fridge.

Now, moving on to the puris. The key to perfect puris is the dough. I use a combination of flour and semolina (suji) to make the dough. Adding a little bit of oil helps make the puris crispy. Knead the dough well and roll out small portions to make the puris.

When you fry the puris, the oil should be hot enough so that they puff up nicely. The crispy, golden brown puris are the perfect companion for the chilled aamras. Trust me, the combination of hot puris and cold aamras is a match made in heaven.

 

Cooking Tips:

Here are some simple tips to make sure your Aamras Puri turns out perfectly:

  • Always use sweet mangoes for the aamras. The better the mangoes, the tastier the aamras will be.
  • Chill the mangoes before making the aamras. It makes a huge difference in taste and texture.
  • Don’t add too much ice to the aamras as it can change its texture. Chilled mangoes are the best option.
  • When making the puris, ensure the oil is hot enough to puff them up. If the oil is not hot enough, the puris will turn out flat.
  • For crispy puris, use a mix of flour and semolina. It gives them a nice crunch.
  • For a royal touch, you can garnish your aamras with chopped cashews, almonds, pistachios, or even some dried rose petals.

 

Pairing Guide:

Pairing your Aamras Puri with a cold drink is a great idea, especially on hot summer days. A chilled glass of sweet lassi or buttermilk complements the dish perfectly. If you're in the mood for something a bit more indulgent, you can also serve this with some sweet treats like shrikhand or even some ice cream.

The crispy puris go really well with the creamy, cool aamras. It's a combination that's both satisfying and refreshing. This dish is perfect for summer parties or family gatherings. Trust me, everyone will love it!

 

Frequently Asked Questions:

1. What kind of mangoes should I use for Aamras?

It’s best to use sweet mangoes like Alphonso, Kesar, or Langra. Any variety that is sweet and ripe will work well.

2. Can I make Aamras with unripe mangoes?

It’s best to use ripe, sweet mangoes for Aamras as they give the best flavor. Unripe mangoes might not taste as good.

3. Can I store Aamras for later?

Yes, you can store Aamras in the fridge for up to 2-3 days. Just make sure to cover it properly to avoid it absorbing other flavors from the fridge.

4. How do I make the puris crispy?

For crispy puris, use a mix of flour and semolina (suji). Make sure the oil is hot enough before frying them.

5. How do I know if the oil is hot enough for frying puris?

You can test the oil by dropping a small piece of dough into it. If it rises to the top quickly, the oil is ready.

6. Can I make the puris with ghee instead of oil?

Yes, you can use ghee for a richer flavor. However, using oil keeps the puris crispy and light.

7. How do I make Aamras thicker?

If you want a thicker Aamras, simply blend less or add a bit less liquid. The mango pulp itself should make it creamy enough.

8. What can I garnish the Aamras with?

You can garnish your Aamras with chopped nuts like cashews, almonds, and pistachios, or even some dried rose petals for a beautiful touch.

9. Can I make Aamras without saffron?

Yes, saffron adds a nice flavor, but it’s optional. If you don’t have saffron, you can skip it and still enjoy the dish.

10. Can I serve Aamras Puri for breakfast?

Yes, Aamras Puri makes a great breakfast or snack. It’s a delicious and filling option to start your day!