Sunday, September 30, 2012

Aamras Poori

Aamras Poori is a unique combo snack popular mainly in Gujarat and Maharastra. People from, many other states who had a taste of this delicacy modified the method s according to their liking. Today aamras poori is a prized dish at weddings and other functions. Aamras is traditionally made with Alfonso Mangoes but other varieties that are juicy and pulpy such as Raspuri or Badami also can be used. Fresh mangoes taste better than the tinned mango pulp but in off season one has to go resort to mango pulp. In the North they add milk to Aamras and sometimes garnish it with dry fruits. At the local level, we make it with just the mango pulp, sugar and a dash of cardamom powder. It is however, important to chill the mangoes and serve the aamras chilled with piping hot pooris!

Aamras Recipe:

Ripe Chilled Alfonso, Badami or Raspuri Mangoes - 4(Around 500Gms) or 200Gms Mango Pulp
Powdered Sugar - According to taste
Cardamom seeds - A pinch powdered

Wash and peel the mangoes, chop them into bits and grind in a mixie. Pass through a sieve, mix in the powdered sugar and cardamom powder with the pulp and keep in the fridge for 1-2 hours to chill.
Serve with hot pooris.

Poori Recipe:

Whole wheat Flour - 2 Cups
Water - QS
Salt - 1 Tsp
Oil - 1 Tsp for the dough and 2 cups For deep frying

Sift the flour and add salt and 1 Tsp oil. Go on adding water little by little as you knead the dough into a stiff firm consistency.
Keep covered for 15 mins. Make small balls and roll thin pooris of 4 inch diameter.
Heat oil in a deep frying pan. When the oil starts to fume, reduce the flame to medium and deep fry the pooris till fluffy and golden. Drain on kitchen paper and serve hot with chilled aamras.

1 comment:

Rajan said...

Nice one!.Mixed Millet


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