Aam Ras Puri and Aloo Bhaji is a perfect breakfast combination. This is a quintessential food to try during every mango season.
Imagine a hot and crispy puri dipped in a chilled, sweet, and creamy mango pulp. However, if you do not have a sweet tooth, you can always fall back on the traditional aloo bhaji.
What is Aam Ras?
Aam ras is nothing but a sweet dessert-style mango pulp. This mango puree is made by grinding together, sugar, cream, and some cardamom powder.
How to serve Aam Ras and puri?
Aam Ras has to be served chilled. Hence, it is always better to store it in the refrigerator. If you are planning to store it for more than 2 days, then it needs to be kept in the freezer.
Chilled Aam Ras is generally served with hot and crispy puris. However, it can also be served with Ice Cream or as a topping for any other dessert.
More Mango Recipes
Mango Raita
Mango Salsa Dip
Thai Style Mango Sticky Rice
AAM RAS PURI AND ALOO BHAJI (PURI WITH SWEET MANGO AND POTATO CURRY)
Equipment
- Mixer Grinder
- Pressure Cooker
- Saucepan for deep frying
- Rolling Pin
- Mixing Bowl
Ingredients
For Aam Ras
- 2 cups Mango chopped
- ¼ cup granulated sugar
- ¼ teaspoon cardamom powder
- 3 tablespoon cream fresh/tetra pack
- ¼ teaspoon saffron strands soaked in 1 tablespoon cold water
For Puri
- 2 cups wholewheat flour
- 2 teaspoon semolina
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 1 cup water room temperature
- 2 cups cooking oil for deep frying
For Aloo Bhaji
- 2 cups peeled & chopped potatoes
- 1 cup chopped onion
- 1 chopped tomato medium size
- ¼ cup chopped coriander leaves
- 5 curry leaves
- 2 green chilies chopped
- 1 teaspoon ginger & garlic paste combined
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing) powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 4 tablespoon cooking oil
Instructions
Aam Ras
- Grind together all the ingredients in aam ras and place it in the refrigerator for 1 hour.
Aloo Bhaji
- Heat 4 tablespoons of cooking oil in a pressure cooker on medium heat and add 1 teaspoon cumin seeds and ¼ teaspoon of hing powder (asafoetida). Fry for 10 seconds (for cumin seeds to slightly change color) and then add 1 cup chopped onion, 5 curry leaves, and 2 chopped green chilies.
- Fry onion for 3 to 4 minutes or until it turns light pink and translucent. Then add 1 teaspoon ginger garlic paste (combined), ¼ teaspoon turmeric powder, and 1 teaspoon red chili powder. Fry on slow flame for 2 minutes and then add 1 chopped medium size tomato.
- Keep stirring and frying on slow flame for 5 minutes.
- Now add 2 cups chopped uncooked potatoes along with 1 cup of water, 1 teaspoon salt, and 1 tablespoon lemon juice. Stir well and place the lid. Cook for 20 to 25 minutes on medium flame.
- Once the potato curry is cooked, mash the potatoes slightly to get a thick consistency, and then add chopped coriander leaves. Simmer the curry on low flame for 5 minutes.
For Puri
- Take 2 cups whole wheat flour, 1 teaspoon salt, 2 teaspoon semolina, and 1 tablespoon cooking oil in a large mixing bowl. Mix well until all the ingredients are well combined. In small batches, keep adding 1 cup water and start kneading the dough. You might require water a little more or less than 1 cup. Knead to make a dough that is slightly hard than a dough prepared for rotis and parathas. Cover and set aside for 30 minutes rest.
- Divide the dough into small lime size portions. Start rolling out each portion into a small disc that is slightly thicker than regular roti.
- Heat 2 cups of oil in a wok on medium heat. Start deep-frying the puris on both sides until the puri puffs and turn lightly golden. This will take around 3 to 4 minutes. Remove and set aside on a kitchen towel and serve hot with curry.
Video
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