Poori with Aamras

While in college,the only time I properly ate food was during breakfast.Lunch was a quick bite and a cold drink,tea was gulped down hurriedly and dinner was had in front of tv or while on the phone.I guess those five years in College were the only times I troubled amma being a teen[almost out of teens,teen:)].Soon after I got married and even though I whipped up few stuff in my kitchen,I struggled with what-to-make-for-breakfast thoughts.Both amma and ma-in-law made varieties of food for breakfast day after day and all I could think of was making dosas or idlies of readymade batter:).

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

Method

Mix salt with atta,add water and make a firm dough.
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.

For making the Aamras

Mango pulp – about 2 cups
Sugar – 2-3 tsp
Milk – ¾ cup
Saffron strands – 2-3

Crushed cardamom - seeds of 1 or 2

Method

Make a smooth puree of mango pulp,sugar and milk.

Add saffron,crushed cardamom and mix well.
The texture of the aamras should be such that it should fall in dollops when served.
Chill and serve with piping hot Pooris.

Make the most of this combo during the the Mango season;)

Sending this across to Divya for her Show me Your Breakfast event

&

To Srivalli for her Mango Mela.

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