Recipe – Mango Poori

Aviary Photo_131505849106566848

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 12 Puris


  • Whole wheat flour (aata): 1 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Ripe Mango Pulp: 1/2 cup
  • Sugar: ¼ 1 Tablespoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris


  • Mix sugar and ajwain with the flour. Toss well.
  • Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 12 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for deep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.

Cook’s Note



4 thoughts on “Recipe – Mango Poori”

Comment Here:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s