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Tuesday, 21 April 2015

                                                    Poori and Aamras

This was a quite new combo that i tried last week & all the courtesy goes to a fabulous food group  "Konkani Khann Anik Jevan "{}  in which i am a member now.It is a group close to my heart can be called as a second HOME,which paved way for a beginner like me to treasure a lot of authentic Gowda Saraswat Brahmin dishes as well as many dishes from all over the world.All the credit goes to my lovely new buddies in that group..!!Dedicating this post to my KKAJ Family.. <3


Makes 14 poori


Wheat flour-1 1/2 cup
Water needed to knead the dough
Salt as needed


1.Let us make poori first...

2.Take atta in a mixing bowl add salt to taste and just mix dry powders well.

3.Now into it add water little by little and knead to get a smooth and soft dough.(don't feel lazy in this step. You should knead well for at least 4/5 minutes then only you will get your poori puffed up like a bubble)

4.Add little oil also in between(the amount of oil used can be adjusted accordingly)once you get a soft dough keep it aside for at least 10 minutes covered with a wet kitchen towel.

4.Now as usual pinch equal size balls .

5.Dust with little atta(WHEAT FLOUR) and  roll them into small circles.

6.Meanwhile heat oil in a kadai/frying pan ,for deep frying the pooris.

6. Once you have finished rolling all pooris ,oil will be hot enough to deep fry.Fry them in piping hot oil of your choice.(fry in high flame)

7.Transfer them on to tissue paper so as to absorb excess oil.POORIS ARE READY..

FOR Aamras

Ripe mango-1
sugar as per your sweet tooth

Note:As i just want to make it simple i used only 2 ingredients.You are free to alter the flavor as per your choice


1.Peel the skin of mango and chop them roughly

2.Grind  it in a mixie jar along with sugar to a smooth paste .Do not add water.

3.Do a taste test and adjust the sugar.

4.Our Aamras is ready to serve.

5.Top it off with a spoon of Amul fresh cream..Enjoy !!!

Note:you can add cardomom powder/kesar /ghee fried nuts of your choice for garnishing.




AND MASALA PEPPER PAPPAD{for the recipe -}

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