Aamras with Poori: A Classic Indian Summer Treat

Delightful combo of Aamras with Poori – a classic Indian summer treat! Make this easy sweet, mango-based dish with crispy puris.Perfect for festivals.
Aamras with Poori

Introduction:

Celebrate summer vibrant flavors with this inevitable pair -  Aamras with poori . A bowl of a  crispy poori and smooth mango pulp. Rising from the heart of India, this dish is a favorite of the family from generations. Aromatic cardamom and saffron -rich Aamras , paired for a perfectly meal with the freshly fried poori, both inspirational and fun. Whether it's a festive day or breakfast in a lazy week, this recipe brings tradition and brings the right taste to your table.

Aamras with Poori

Method:

 Preparing Aamras

  1. Select the mango and prepare:  
    • Carefully rinse the ripe mango and peel. Remove the seeds and cut the mango into small pieces so that it is easier to mix.
  2. Mix in perfection:  
    • Place in chopped mango in  blender. Add sugar (you can vary in sweetness), cardamom powder and dry ginger powder (if used).
    •  Pour in a splash of milk or water to help the blend. Process until you receive a simple, thick pulp.
  3. Include Aromatics:  
    • Stir in saffron strands, which is earlier soaked with  milk. Mix well until the taste and color are evenly distributed in the Aamras .
  4. Serve cool or immediately:  
    • For a refreshing turn, cool the Aamras for about 30 minutes before serving. Alternatively, serve it as a joyful, naturally sweet mango taste at room temperature.

 Preparing Poori

  1. Make the dough: 
    • In a large mixing bowl, combine all-purple flour with salt and 1 teaspoon oil.
    • Gently add some water at a time and mix the mixture into a smooth, soft dough. The dough should be soft but not sticky. 
    • Cover with a damp cloth and let it rest for at least 30 minutes.
  2. Shape the poori:   
    • After the rest of the period, mix the dough briefly and divide it into small equal parts (about the size of the lemon). Turn each part into a ball. 
    • Dust your rolling surface with flour and rotate each ball in a circle of about 4 inches in diameter. Aim for a uniform, thin circle - but not too thin, as you puff your poor when you are fried.
  3. Frying the poori :   
    • Heat enough oil in a frying pan on medium heat. To check if the oil is ready, leave a small piece of dough in the oil; It should be sisel and grow immediately. 
    • Gently place the rolled dough in hot oil. Fry poverty as long as it puffs and rotate light, golden brown, flip it to ensure cooking.
    • Remove poori and drain on a paper towel.

 Plating and serving instructions

  • Serve hot: The magic of this dish lies in the contrast - steaming immediately with a bowl of  aromatic Aamras , accurately the crispy poori.
  • Garnish: Sprinkle a few chopped almonds or dried rose petals for extra textured crunch and color explosion.
  • Pair: Enjoy this combination as a fun breakfast, festive weekend treatment or a joyful dessert with the curvature of traditional Indian flavors.

 Ultimate ideas

Aamras Poori is more than just a recipe - it is a taste of favorite memories and cultural heritage. Sweet, Lucius Aamras , when immersed in crisp, fluffy poori , creates an explosion of taste that dances on the palate. Experiment with a layer of sweetness and spices corresponding to your taste, and do not hesitate to add your signature turn. 

Enjoy a happy cooking and summer explosion in every bite!

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