I’ve come a far route from those days and can think of many ideas even if I don’t have any leftover batter[home-made;)].
I first had Poori and Aamras at one of hubby’s cousins wedding.I was blown away with the yummy combination,something I’ve never had before.After a while,we cousins stopped having poori and had only bowlfuls of aamras.We almost felt dizzy afterwards,eating so much of it:).
Summers are the best times to try out such royal dishes for breakfast since mangoes are available in abundance.We couldn’t stop eating this yummilicious breakfast:).
Poori with Aamras
For making the Poori
Atta – 2-3 cups
Salt to taste
Water – as required to knead the dough[about 1 cup]
Oil – to deep fry
Knead the dough for a few minutes till the surface becomes smooth.
Poori dough should be firmer than chapathi dough or else it will soak up too much oil.
Pinch off small balls of the dough,flatten with a rolling pin and deep fry them in hot oil,till they puff up and become golden brown.
Check out Indira’s and Shilpa’s Poori pictorial for more info.
Mango pulp – about 2 cups
Sugar – 2-3 tsp
Milk – ¾ cup
Saffron strands – 2-3
The texture of the aamras should be such that it should fall in dollops when served.
Chill and serve with piping hot Pooris.