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Aam Ras Puri Aloo Bhaji ~ Mango dessert potato curry puri
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AAM RAS PURI AND ALOO BHAJI (PURI WITH SWEET MANGO AND POTATO CURRY)

Aam Ras Puri and Aloo Bhaji is a breakfast dish served during mango season. Hot crispy puri with chilled sweet mango puree along with a spicy potato curry.
Course Breakfast
Cuisine Indian
Keyword Mango, Potato, Puri
Prep Time 30 minutes
Cook Time 1 hour
Servings 5
Author Shanaz Rafiq

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.

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