Mango Poori Recipe | Aam ki Poori Recipe

Mango Poori is made by adding fresh mango puree into regular poori dough. It comes out in a beautiful golden yellow color which looks very bright on the plate. It has a hint of sweetness and cardamom flavor. It is little different from usual poori because of the fruity touch inside.

This is usually made during mango season when fresh ripe mangoes are easily available in market. It makes a nice surprise breakfast for weekends at home. Kids especially like the natural sweetness in it. It feels festive but still very simple to prepare in your own kitchen. It brings small change to regular breakfast routine.

About Mango Poori

Mango Poori, also called Aam Ki Poori in many places, is a variation to the classic Indian poori. Instead of using only water for kneading the dough, mango puree are added for flavor and color. This small change makes the poori look more attractive and taste slightly sweet. It is soft inside and lightly crisp outside.

The texture of Mango Poori depend on the dough consistency. If kneaded soft and rolled slightly thick, the pooris puff up nicely while frying. The mango gives gentle fruity aroma which blend well with wheat flour. Cardamom powder adds a light fragrance which enhances the overall taste.

There are small variations you can try with this recipe. Some people add little sugar for more sweetness. Few even add a pinch of turmeric to enhance the yellow shade. You can serve it plain or pair with potato masala or even simple curd. It is flexible recipe which you can adjust based on your taste and preference.

I usually make this when mangoes are very ripe and sweet at home. Instead of making same mango milkshake again, this feels like different idea to try.

Mango Poori Ingredients

• Wheat flour – I used for making poori dough, you can use whole wheat flour fully or mix maida if you want.
• Mango puree – I used this for natural sweetness and bright color. It adds flavor and slight softness to the dough. You can use canned mango pulp also if fresh mango are not available.
• Cardamom powder – I have added this for mild sweet aroma and flavor. It give traditional taste which pair nicely with mango.
• Oil – I used for deep frying the pooris until golden. It help the pooris puff up and cook evenly from inside.

Why This Recipe Works

• This recipe is a simple twist to regular poori and makes it interesting.
• It is good way to use ripe mangoes during the season time.
• The natural sweetness makes it appealing for kids and adults both equally.
• You can serve it sweet or pair with savory sides also as per your taste.
• It is easy to prepare with basic pantry ingredients.

Similar Recipes

How to make Mango Poori Step by Step

1.In a mixing bowl, add wheat flour, then add mango puree. Add cardamom powder and salt.

2.First mix well with your finger tips then add water little by little.

3.Mix and knead well to a smooth pliable dough. Set aside to rest at least for 15 minutes.

4.Make small balls, then take one ball flatten it, drizzle some flour slightly then roll into slightly thick circles.

5.Repeat to finish the dough.Heat oil in a kadai, pinch a small dough and add it to the oil, if starts coming up immediately then thats the right temperature. Keep in medium high and add one poori at a time.

6.Press with a ladle for the poori to puff up nicely. Turn over and cook.Cook until golden on both sides. Drain and serve.

Serve hot!

Expert Tips

• Dough – I just knead the dough soft but not sticky. If dough becomes too soft pooris may absorb more oil while frying.
• Resting Time – I let the dough rest at least 15 minutes before rolling. This helps in making smoother pooris and they puff better.
• Oil Temperature – Oil should be medium high heat before adding poori. If oil is too hot pooris will brown fast without cooking inside.
• Rolling Thickness – I roll slightly thick circles and not very thin. Thin pooris may not puff properly and become crispy instead.
• Frying Carefully – As mango pulp is added it cooks little faster than normal pooris. I adjust flame so it does not burn.

Serving and Storage

Serve Mango Poori hot with potato masala or simple curd. It also taste nice with little sugar sprinkled on top if you like it more sweet. It is best enjoyed fresh and hot directly from kadai. Store leftover pooris, store it in an airtight box at room temperature for few hours. 

FAQS

1.Can I add sugar?

Yes, you can add little sugar for sweeter poori. Do not add too much as it may makes pooris brown fast.

2.Can I make skip cardamom powder?

Yes, you can skip it. Mango itself give nice aroma and taste.

3.Why are my pooris not puffing up?

Dough may be too tight or rolled thin. Also check oil temperature is correct.

4.Can I prepare this dough ahead?

Yes, you can make it a few hours in advance, keep it covered and avoid storing for too long.

5.Can I use canned pulp?

Yes. you can just use thick pulp, not watery, for best results.

If you have any more questions about this Mango Poori Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mango Poori Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card