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.