The deep fried poori goes really well with smooth mango puree. I love the luscious mango puree which is sweet and juicy. Dishes with amraas or known as mango puree always make into households or restaurants or even roadside cart during summer where, mangoes are abundance. This Amraas poori makes a perfect tea time treat and I'm sure you'll enjoy it as much as I did.
Ingredients
For The Poori
2 cups whole wheat flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
For Mango Puree
1 ripe mango
1 tbsp sugar
1 tbsp milk
Methods
In a large bow, add flour,salt,sugar,semolina and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Methods
In a large bow, add flour,salt,sugar,semolina and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
For The Mango Puree
Peel of the mango skin and cut into slices.
In a blender add mango pieces, sugar and milk. Blend into smooth puree.
Transfer to a serving bowl.
Serve hot poori with mango puree.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
Do not add water while grinding the mango puree as milk added helps to blend it well.
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