"Spicy Masala Poori with Aamras (Sweet Mango Puree)" ... some combos are just like matches made in heaven and one of them is Aamras- Poori: a common but most sought after combo dish during summer when Ripe Mangoes are available in plenty specially the Alphonso/ Aapus Variety that tastes simply delicious when pureed and relished with hot puffed poories ... Yummilicious ......
** Poori is my childhood favorite dish and I can have them for breakfast, lunch, dinner or anytime of the day. There are so many combinations that can be prepared and relished as poories. Till a few years back my blog did not see much of deep fried items as at that point of time I was avoiding too much of oil. It is only from about an year that I have started preparing them and relishing the same with happiness, though now I have to only cut down the same. Sigh, it really is difficult to have not to enjoy deep fried dishes. But if you have to avoid or if you Dr. has said so do avoid it or at least cut down the same. I am sure a few once in a way is quite fine after all what's life without good food.
** Coming to poori, I have written quite a lot about it and do not wish to keep repeating the same. I have shared a few links at the bottom of this recipe, please do go through them for all the details if need be. There are some step by step procedures included in them too and I suggest if you are a novice, to just browse through it, as preparing of poori does need a little bit of knowledge and once you have learned it well in few trials, it’s a lifetime knowledge which you will never forget. So don’t give up if you do not get well puffed poori, that is something you will learn over time and trust me the taste does not differ with flat poori. You must have a positive attitude and the will to do the same.
** Aamras poori is a common and most sought after combo dish specially in the State of Maharashtra though now it is relished all round the world. Maharashtra is very famous for Aapus Ambo (Alphonso Mango) specially from a town called Ratnagiri, where the crop is considered to be the best. Deep orange colored fleshly mangoes that are very sweet are the one’s that are actually used for preparation of Aamras. I am sure all of you must have come across this combo, so again without running into details will post the recipe for Masala poori directly. The recipe link for Aamras (Sweet Mango Puree) is given at the bottom of this recipe and you may check out on the same.
** Here is my Recipe for “Spicy Masala Poori” that tastes great served with Aamras (Sweet Mango Puree) ... try it, tastes wonderful ....
** Ingredients :
Wheat Flour/ Atta/ Govan Peeta : 1 heaped cup or as required.
Fine Rava/ Sooji/ Chiroti Rava : 2 tblsp
Ajwain/ Oam/ Vonvo/ Carom Seeds : a pinch
Haldi/ Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder or any chilly powder : ½ tsp
Hing/ Asafoetida Powder : ½ tsp
Green Chillies/ Hari Mirchi/ Tarni Mirsang: 1 finely chopped.
Curry Leaves/ Kadi Patta/ Karbev : 2-3 finely chopped.
Coriander/ Dhania/ Kothimbir Leaves : ½ tblsp finely chopped.
Hot Oil/ Tel/ Tela : 1 tblsp + 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela for Deep Frying
** Add green chillies, curry leaves, coriander leaves in a mixer grinder and grind to a coarse paste WITHOUT adding water. Add haldi, hing and red chilly powder along with salt to taste and further grind for a few seconds. You can use the pulse mode. In all you, need a crushed coarse paste. Keep this ready aside.
** In a wide bowl add wheat flour, rava and mix well. Add 1 tblsp of hot oil and mix it into the mixture to a crumbled texture. Now add in the coarsely ground mixture and further mix all together sprinkling some water if necessary. You should get a crumbled texture like bread crumbs for the poories to be well puffed up.
** Now add some more water little by little and knead the mixture stiff dough. The dough should not be brittle but smooth and at the same time stiff and not too soft. You should be able to roll it into a ball without cracks. Now add 1 tsp of hot oil all over dough rolled into ball and slightly knead it. Keep this covered aside for 10 mins.
** Once again knead the dough and roll it into a long roll like rolling pin evenly. This always helps in getting even sized poori dough balls for rolling equal sized poories. With the help of a knife cut them into even sized cuts. Apply some oil on hand and spread a light hand on the cut pieces of dough and the rolling pin. This ensures the balls do not dry up and also helps in rolling without dusting the poories.
** Roll out each ball evenly into a 3.5 to 4 inch dia circle, taking care to see that they are evenly rolled. The poori should always be rolled evenly to get well puffed poories. They should not be too thick nor too thin, as both will not give desired results. The poori should be slightly thicker than the roti/ chappathi while rolling, that’s all. Remember, with practice, you will learn to roll them evenly, so just go ahead.
** While you start rolling the poori, keep a kadai/ pan with plenty of oil on full heat, once it comes to smoking point, lower the heat to medium and wait for a few minutes. Meanwhile, you can roll poories and keep them ready to be deep fried. Once the required number of poori are rolled and ready check the heat level of oil in kadai.
** Note : For checking if the oil is hot enough, Just add in a pinch of the dough into the oil, if it hits the bottom and comes back sizzling the heat is correct for deep frying. If the dough does not bounce back and takes more time that means the oil is not hot enough and if it bounces back but comes out dark or burnt that means the oil is too hot. Always remember, the correct heat level throughout deep frying of poori is very important to get well puffed~ cooked poories, so keep these points always in mind.
** Note : Do not roll all the poories in go before frying process is ready as they will dry up and once again this will also not give you desired results. You should roll a few and deep fry them and then continue rolling or if you have a helping hand then one can roll, while the other can deep fry. I am always relieved when Amma comes to stay over as we do many dishes in partnership which makes the procedure so beautiful. Again, just in case you want to roll more and keep then keep it covered with a cloth.
** Slide in one rolled poori gently into hot oil, once it comes back sizzling, keep pressing it gently on sides with little pressure with a long handled spatula that has holes in it, this enable the poori to blow up from within and puff up evenly and nicely. Once if puff up, wait for a few seconds and then gently flip it to cook on the other side. Wait for a few seconds for the other side to be cooked too, then again flip it back and after just 1-2 second gently remove it with spatula allowing excess oil to drain back into the kadai.
** Note : This poori sometimes does not puff up fully into a ball due to the ingredients like chilli and curry leaves etc. added on into the same. They sometimes create small holes while rolling which does not enable the poori to get puffed up properly. That is the very reason the grinding of spices too should be perfectly done.
** Note : You can check up on the step by step pictures posted elsewhere on poori recipes for reference if needed. If still not confident or not sure always check up once for the procedure from your willing neighbor who knows it or on You Tube. Getting to learn firsthand from your family/ friends/ neighbors is always the best way, as you will be witnessing the procedure, tips and tricks yourself, so go for it.
** Now repeat the process with remaining rolled out poories, by deep frying them exactly as before. Maintain the heat at the same temperature throughout the process of deep frying. It is very important to have constant heat.
** “Spicy Masala Poori" are done and ready to be served. Serve poories with any bhaji or side dish of your choice. I served them for breakfast with Aamras (Sweet Mango Puree) and it was an awesome combo. Aamras Poori as you all know is a famous combo dish served in most homes during summer time when mangoes are available in plenty. Tastes awesome. Try this out, children simply love this combo.
** "Aamras (Sweet Mango Puree)" is a common and very famous sweet dish that is served almost at all functions during the summer time with poories. This is a simple but tasty dish and is sought after by young and old alike, my Amma, is very fond of Aamras and can have it on daily basis too. If you are new to this dish and would like to try it out, then please check out the recipe via. link given below for the recipe …..
** You can use search option for "Poori" where you will get many more varieties prepared and shared. Do try out various combo poories and enjoy with any side dish of your choice and do give me a feedback if possible.
** You can also click on the link below for checking the same.
** Please do check an article on "Poori" written by me which includes many combos too, for which I have shared the link below ...
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
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