The mango mania continues and this time it is Mango Puri or Deep Fried Unleavened Mango Bread. Mango in a puri; that is a double whammy isn’t it? Mangoes are a universal favourite and when you add them to Puri which is also as relished, makes it a delectable and drool-worthy dish.
A dough of wheat flour and pureed mangoes, spiked with cardamom powder are rolled into small discs which are deep-fried, these yummy mango puris can be served at breakfast, tea time or anytime is a good time. Mangoes are in season, only for a limited period of time and you should make the most of them. Mango puris can even be served at parties as mangoes are loved by all.
I usually do not like to mix my sweet and savoury food and never liked sweet and sour dishes too but I am in love with these mango puris and Guava chutney combo.How do I describe the taste? Well!! It is ambrosial, delectable, mouthwatering, heavenly, savoury, delicious, divine.Phew!!
Mango puri is a sweet angle to the usual puri we make. Mango puree gives a lovely golden yellow colour and surprisingly only a mild sweetness to the puri. You can eat mango puri as it is or with chutney, dip or even curry of your choice. It goes well with anything. I had it with fresh mango pickle a friend gave me and fresh guava chutney. Recipe for guava chutney in my next blog.
I first saw this wonderful recipe on sharmispassions on Instagram and then her blog Sharmispassions. Go check out her blog and Insta page, she has some great recipes. Thank you Sharmilee for this wonderful recipe.
Recipe for Mango Puri or Deep Fried Unleavened Mango Bread
1 cup wheat flour
1/3 cup mango puree
1/4 tsp cardamom powder
Salt to taste
Water according to dough
Oil to fry
In a bowl take the wheat flour and add the mango puree. Sprinkle the cardamom powder and salt.
As the cardamom powder is very little you can add a little sugar and it becomes easier to powder.If you want sweeter puris then you can add some powdered sugar to the dough but go easy on the sugar as it could make your puris burn.
First, crumble the puree and flour and bind together. If it is too hard then add a spoon or two of water to make a smooth dough.
Set aside to rest for 30 mins.The puri will rise more if the dough is allowed to rest more.
The dough should not be very soft but if it does and you are unable to roll the puris, dust a little plain flour on the rolling so that you can comfortably roll.Make small balls with the dough and roll into small discs. You can even apply oil on the balls to make the rolling easy.
Heat oil in a frying pan, check if it is heated well but not smoking hot. Keep the heat on medium and add one disc at a time. You can add more if you have a large enough frying pan and can handle frying them fast. Adjust the flame so that the puri puffs up just right.
The puri will rise and then if you press a perforated ladle, the puri will puff up nicely. Flip it over for even frying. Cook until golden on both sides. Drain on a paper towel.
Serve the puris hot with pickle or curry. I served it with fresh guava and mint chutney and the combo was an explosion of flavours in the mouth.
You should try out this Mango Puri or Deep Fried Unleavened Mango Bread before the season ends,