Special aamras thali Recipe

Special aamras thali Recipe

30 mins
2-3 people
10 mins



Namaste! Welcome to my culinary world. Let me take you on a journey through the vibrant flavors of my special Aamras Thali. As Chef Ajay Chopra, I've always believed in creating dishes that not only tantalize the taste buds but also evoke cherished memories and experiences.


One summer, while exploring the bustling streets of Gujarat, I stumbled upon a hidden gem—a quaint eatery serving the most exquisite Aamras Thali. The moment I took my first bite, I was transported back to my childhood, reminiscing about lazy summer afternoons spent indulging in ripe mangoes straight from the orchard.


The Aamras, with its luscious texture and sweet aroma, paired perfectly with the piping hot pooris and fragrant dal. Each element of the thali was thoughtfully curated to provide a symphony of flavors, reminiscent of the warm embrace of summer.


Now, allow me to share with you the essence of this delightful Aamras Thali, inspired by my culinary adventures and cherished memories.




Recipe of Special Aamras Thali




For Dal:

  • 1 cup washed and soaked Tuar dal
  • 1 raw mango
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 4 cloves crushed garlic
  • 2 slit green chillies

For Tadka:

  • 1 tbsp Ghee
  • 1 tsp jeera (cumin seeds)
  • 1 whole dried red chilli
  • 5 cloves garlic, chopped
  • 1/4 tsp heeng (asafoetida)
  • 1 tsp red chili powder
  • 2 tbsp chopped coriander
  • 1 tsp chopped ginger
  • 1 tsp chopped green chillies

For Chawal:

  • 1 tbsp oil
  • 2 whole dried red chillies
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1 pinch turmeric powder
  • 1 bowl buttermilk
  • 1 tsp salt
  • 1 cup soaked rice

For Kaddu ki Sabzi:

  • 2 tbsp mustard oil
  • 2 whole dried red chillies
  • 1 tsp panch phoran (mix of mustard seeds, kalonji, methi seeds, saunf, and jeera)
  • 5 cloves garlic
  • 250 grams yellow pumpkin, diced
  • 2 slit green chillies
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp hing (asafoetida)
  • 1 tsp red chilli powder
  • 1 tsp amchoor powder
  • 2 tbsp chopped coriander

For Masale Wali Poori:

  • Poori stuffing:
    • 6 soaked red chilies 
    • 6 garlic pods
    • 1/2 tsp sesame seeds
  • Poori dough:
    • 1 cup atta (whole wheat flour)
    • 1/4 cup sooji (semolina)
    • 1/4 tsp salt
    • 1/4 tsp turmeric
    • 1 tbsp Oil for moin
  • Oil for deep frying

For Boondi Raita:

  • 1 cup yoghurt
  • 2 tbsp cream
  • 1 tsp black salt
  • 1 tsp roasted jeera powder
  • 1 tsp red chilli powder
  • 1/4 tsp dried mint leaves
  • 1/4 cup boondi
  • 1 tbsp chopped coriander
  • 1 tsp chaat masala

For Aamras:

  • 3 Alphonso mangoes or 2 kesar mangoes
  • 1 pinch saffron (kesar)
  • 1/4 cup milk
  • 3/4 tbsp powdered sugar
  • 1/4 tsp cardamom powder
  • 1 pinch ginger powder





  1. Dal: Boil dal with slices of raw mango, turmeric, salt, garlic, and slit green chillies.

  2. Tadka: Heat ghee in a pan. Add jeera, whole dried red chilli, chopped garlic, heeng, red chili powder, and chopped coriander. Add tadka to the dal and finish with chopped ginger and green chillies.

  3. Chawal: Heat oil in a pan. Add mustard seeds, whole dried red chillies, and curry leaves. Add turmeric and buttermilk. When it boils, add salt. Add soaked rice and cook on slow flame with lid closed like pulao.

  4. Kaddu ki Sabzi: Heat mustard oil in a pan. Add whole red chillies and panch phoran. Add chopped garlic and diced yellow pumpkin. Add slit green chillies, salt, turmeric, and hing. Cook until tender. Add red chilli powder, amchoor powder, and chopped coriander.

  5. Masale Wali Poori: Make a paste of soaked red chilies, garlic, and sesame seeds. Mix atta, sooji, turmeric, and salt. Rub oil into the dough for shortening. Divide the dough into equal portions and shape it into round peda. Stuff these pedas with red chilli stuffing and roll it into uniform pooris. Fry till crisp.

  6. Boondi Raita: Mix all ingredients in a bowl and chill.

  7. Aamras: Blend diced mango, saffron, milk, and powdered sugar. Add cardamom powder and ginger powder. Chill.

  8. Assembling Thali: In a thali, place all the ingredients in katoris. De-mold rice on thali. Serve with papad cone, achaar, and sliced green salad.





About the Recipe


Indulge in the flavors of summer with this exquisite Aamras Thali. Bursting with the goodness of ripe mangoes, fragrant spices, and wholesome ingredients, this thali is a celebration of seasonal delights. From the tangy Aamras to the comforting dal and crispy pooris, each element is a testament to the rich culinary heritage of India.



Cooking Tips


  • To enhance the flavor of the dal, temper it with aromatic spices like cumin, garlic, and hing.
  • For the perfect Aamras, use ripe and juicy mangoes. Adjust the sweetness according to your preference.
  • When frying pooris, ensure that the oil is hot enough to achieve a crispy texture.
  • Serve the thali hot for the best dining experience.



Pairing Guide


  • Pair the Aamras Thali with a refreshing glass of buttermilk or traditional chaas.
  • For a complete meal, serve with a side of crunchy salad or tangy pickles.




Frequently Asked Questions about Aamras Thali


  1. What is Aamras Thali?

    • Aamras Thali is a traditional Indian meal consisting of ripe mango pulp (aamras), dal, rice, sabzi, pooris, and raita, served together on a platter.
  2. Can I use canned mango pulp for Aamras?

    • Yes, you can use canned mango pulp if fresh mangoes are not available. However, fresh mangoes are preferred for the best flavor.
  3. How do I make the Aamras thicker or thinner?

    • Adjust the consistency of the Aamras by adding more or less milk while blending the mango pulp. For a thicker texture, use less milk, and for a thinner consistency, add more milk.
  4. Can I make Aamras in advance?

    • Yes, you can prepare Aamras in advance and store it in the refrigerator for up to two days. Just make sure to cover it tightly to prevent oxidation.
  5. What type of dal is typically used in Aamras Thali?

    • Arhar dal (pigeon pea lentils) is commonly used in Aamras Thali for its smooth texture and mild flavor.
  6. Is Aamras Thali only served during summers?

    • While Aamras Thali is popular during the summer season when mangoes are in abundance, it can be enjoyed throughout the year with variations in the accompanying dishes.
  7. Can I make gluten-free pooris for Aamras Thali?

    • Yes, you can make gluten-free pooris using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.
  8. What are some variations of Aamras Thali?

    • Variations of Aamras Thali include adding different types of sabzis, such as potato curry or mixed vegetable curry, and serving with alternative bread options like roti or paratha.
  9. Is Aamras Thali suitable for special occasions?

    • Yes, Aamras Thali is perfect for special occasions and festive gatherings, offering a delicious and wholesome meal for friends and family to enjoy together.
  10. Can I customize the Aamras Thali according to dietary preferences?

    • Absolutely! You can customize the Aamras Thali by choosing vegetarian or vegan options, adjusting the spice level, and incorporating seasonal vegetables based on your dietary preferences.


Enjoy the flavors of summer with this delectable Aamras Thali, crafted with love and inspired by tradition.