Mango Pooris

Oh, my! Mangoes are fast disappearing from the market. 😦 The season is almost, almost over. And, I realise, I haven’t told you guys about all the things I made with ripe mangoes this season. Which is a shame, because I did discover some lovely recipes. So, I will proceed to tell you about them over the next couple of days.

Today, I am going to tell you about these lovely, lovely mango pooris that I made a while back. The idea for this recipe came by because I read about a lady preparing different-coloured pooris for her child, using entirely natural ingredients – palak for green pooris, beetroot for pink pooris, and so on. I thought of using mango puree to make pooris, and the experiment turned out to be a huge hit at home. 🙂

I didn’t get pooris that were a different colour from the usual, but I did get pooris that were wonderfully tasty, slightly sweet. These mango pooris, thanks to their slightly sweet taste, go very well with a spicy hotel-style vegetable kurma – I mean, it is a match made in heaven! If you love your food sweet, you could even eat these pooris straight off the stove, with a spoon of sugar sprinkled on top of each one. My dad likes them that way.

June 2016 006

Now, without further ado, let me tell you about how I made these pooris.

Ingredients (yields about 10 medium-sized pooris):

1 cup of wheat flour

1 medium-sized ripe mango

Oil for deep-frying the pooris

Method:

  1. Peel the mango and chop it into large pieces. Remove as much of the pulp from the seed as you can. Puree the mango cubes and pulp in a mixer. Keep aside.
  2. Take the wheat flour in a large mixing bowl. Adding the mango puree to the mixing bowl little by little, make a firm dough out of the wheat flour. Do not add any water – make the dough entirely using mango puree. You should get a dough that is firm to the touch, not overly sticky, but malleable.
  3. Heat the oil in a deep-bottomed kadhai, till it starts smoking. In the meanwhile, divide the dough into small balls, and roll each one out into a small poori. Use loose wheat flour for dusting, as and when needed.
  4. When the oil starts smoking, reduce the flame to medium. Drop the pooris one by one into the hot oil, and fry evenly on both sides or till they puff up.
  5. Remove the pooris onto a piece of paper, to absorb the excess oil. Serve hot with kurma or sugar.

Notes:

  1. You could add a bit of salt while making the dough. I refrained from doing so, because I didn’t want the sweet and salty tastes intermingling.
  2. Adjust the quantities of wheat flour and mango puree that you use to make the dough, in such a way that you get a firm, malleable but non-sticky dough.
  3. If you have to make slightly more mango puree, don’t worry about it getting left over. You can use it in a whole lot of other dishes!

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Would you like to read about the other mango special recipes that I made this season? Here you go!

Fruit extravaganza – Mango special

Ripe mango salsa

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