With kind of approaching monsoons and retreating Alphanso mango season, we made the first and last aamrus puri of the season. It’s one of the most cherished meal in Indian households and is known as the food for Gods. The fried goodness of puris with a spicy potato curry and then the palatte is balanced with the sweetness of aamras. Oh! The joys of simple Indian meal.
The fun fact is that in some regions of India, during the mango season, the restaurants serve unlimited servings of aamras at a fixed cost. It is so much fun to slurp on it and the servers keep filling up the bowl. That is our favourite part to enjoy while opting for an unlimited meal.
You make the aamras recipe by blending together the mango pulp, milk, sugar and a dash of cardamom. We usually serve this with fried puffed Indian flatbreads and a spicy curry. This is pure bliss!
You may also like to combine with –
- 1 Cup Mango pulp
- 1/2 Cup Milk
- 2 Tbsp Sugar or as per taste
- 1/8 Tsp Cardamom powder
- Almond slivers To garnish
- 1 Cup Whole wheat flour
- 1/4 Cup Semolina/rice flour
- 1/2 Tsp Salt
- 1 Tbsp Oil
- Water As required
For frying puris
- Oil as required
- Blend all the ingredients together except almond slivers
- Garnish with almond slivers
- Mix all the ingredients and knead into a firm dough. Let it rest for 30 mins.
- Divide the dough into equal parts.
- Gently roll each part in between the palms to form a flattened ball.
- Use a little oil to roll them into disc. Do not roll them super thin.
- Heat oil in a frying pan and fry these puris on medium flame.