Mango poori, in Mangalore buns style. A delicious poori with the subtle flavour of ripe mango. Quick video, step by step pictures.
I have not tried the basic Mangalore buns yet, but have been thinking for many years to try it. But before that I saw this idea in Vj Tv cookery show. So asked Vj to buy Thai mangoes if it is there in stock. TO my knowledge, this is the first or second time I am buyin Thai mangoes. It was very flavourful. Took me to olden days where the same smell is all around the bus stands when we used to travel in Summer holidays.
The mangoes were medium sweet and perfect ripen. We enjoyed one as side dish for rice and made the puri with another the same day. I forgot the fact that Mangalore style buns needs fermentation and made it as such. I loved the results, though wanted to make once by fermenting for some time. This time also I did not get the bun's typical texture inside, so naming it as poori rathen than Mangalore buns. So here comes the first mango recipe for the season. Check out my other Mango recipes.
Mango poori recipe, Mangalore bun style
Ingredients
- 1 cup Ripe mango cubed
- 1 cup Maida/ all purpose flour
- ½ cup wheat flour plus more as needed
- 2 tablespoon Curd/ plain yogurt
- ¼ teaspoon cooking soda
- 1 tablespoon sugar
- 1 teaspoon Cumin seeds
- ½ teaspoon Salt
- Oil to deep fry
Instructions
- First cube the mangoes. I used my large ridged peeler to peel the skin, then sliced the mangoes both sides close to the seeds. Chopped roughly.
- Place it in blender and add sugar. Puree it.
- In a mixing bow, take 1 cup maida, ½ cup wheat flour. Add ground mango puree. In goes curd, Cumin seeds, cooking soda, salt. Knead to a dough. Add more maida or wheat flour to get a non stickydough.
- Keep aside for 10 mins. Knead again to smooth it well for 10 mins. I used my bread maker to knead the dough.
- Oil the surface of the dough. Keep aside for 8 hours or over night.
- Give it a knead again, Divide into equal sized balls.
- Dust well and roll out to thick puri. I made it thick just like mangalore buns, but you can make it same as our regular puri.
- Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
- Keep it immersed by gently using the ladle. This way it puffs up and rises up.
- Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all mango poori.
Video
Notes
- You can follow the same and skip fermenting, make regular poori too.
- These puris are neither too sweet not like regular salt puri too. It's in between.
Mango poori method:
- First cube the mangoes. I used my large ridged peeler to peel the skin, then sliced the mangoes both sides close to the seeds. Chopped roughly.
- Place it in blender and add sugar. Puree it.
- In a mixing bow, take 1 cup maida, ½ cup wheat flour. Add ground mango puree. In goes curd, Cumin seeds, cooking soda, salt. Knead to a dough. Add more maida or wheat flour to get a non sticky dough.
- Keep aside for 10 mins. Knead again to smooth it well for 10 mins. I used my bread maker to knead the dough. Oil the surface of the dough. Keep aside for 8 hours or over night.
- Give it a knead again, Divide into equal sized balls.
- Dust well and roll out to thick puri. I made it thick just like mangalore buns, but you can make it same as our regular puri.
- Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium. Keep it immersed by gently using the ladle. This way it puffs up and rises up.
- Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all mango poori.
Serve with coconut chutney best or with sambar along.
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