Aamras Puris with Alu Bhaaji (Fried Mango-pulp Indian bread with spiced Potato mash)

Puris are unleavened, deep-fried Indian bread that are most consumed for breakfast. In our home, puris are made with a blend of wheat flour and refined wheat (plain) flour. This time I wanted to try something different so I explored the Rice flour option with wheat flour and I had some mango pulp as well so I added that to the mix. It turned out #fabulous as was expressed by my toddler and hubby :)

In the spirit of trying the new blend of Puri dough, I thought let's take it a step further and make a different kind of Alu Bhaaji to go with it. With some of the extra potatoes, I made some potato wedges for my toddler and reserved some of the Aamras (mango pulp) as well.

Normally Aamras is served on the side but I thought it might be fun to incorporate some of it in the Puri dough.

You need:

For the Aamras:

• 3 fully ripe Mangoes (Alphonso), deseeded and pulped
• Powdered sugar to taste (optional)
• 1 tsp Cardamom powder
• 1 tbsp cream (optional)
• Pinch of saffron strands or crispy onion strands (optional) -for garnish

For the Aamras Puris:

• 3 cups of wheat flour (chapatti flour)
• 1/2 cup of rice flour
• 2 tbsp of ghee (clarifed butter)
• 1/2 tsp Salt
• Water to make the dough
• Cooking oil for deep frying
• 1/2 the quantity of the prepared Aamras

For the Alu Bhaji:

• 4 medium-sized potatoes, boiled and skinned
• Salt to taste
• 1/2 tbsp Garam masala powder
• 1/2 tbsp Raw mango powder
• 1 medium-sized onion
• 1 tbsp Ginger-garlic paste
• 2 tbsp of water
• Drizzle of oil

The Make:
Preparation Time: 20 minutes | Cooking Time: 15 minutes | Serves 4

The Aamras:
1. Blend  the mango pulp, cardamom powder, sugar as per taste and cream (optional). If you use the cream, you will get a lighter  colour of the mango pulp blend.
2. Reserve half of the Aamras for the puris and then chill the remaining in individual serving bowls.
3. Garnish with saffron strands or crispy onion strands if desired

The Aamras Puris:
1. Combine the wheat flour, rice flour and salt. Add in the ghee and mix to crumbs.
2. Add the reserved quantity of aamras and mix in. Next, add in the water bit-by-bit and knead to a stiff dough.
3. Divide the dough into equal portion and roll into balls. Next using the rolling pin, roll the dough balls into flat rounds.
4. Heat enough oil in deep-bottomed wok and lower heat on medium flame, when oil is hot enough.
5. Carefully slip in the rolled-out puri in oil and fry both sides until golden brown. Drain and set aside on a kitchen towel and repeat till all the rolled out puris are fried.

The Alu Bhaaji:

1. Heat the oil in a skillet and toss in the onions. Fry until translucent.
2. Add the ginger-garlic paste and saute for about a minute or until the ginger-garlic paste leaves the sides of the skillet.
3. Next add in the garam masala, salt and raw mango powder and saute for another minute with about a tbsp of water.
4. Mash the potatoes separately and add the potatoes to the spices mix and saute well.
5. Add the additional tbsp of water to prevent sticking to the base of the dish and saute for about a minute.

Serve hot with the puris and chilled aamras.

Hope your guests/family enjoys this dish as much as my family did!

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