Aam Ras with Puri



1 ½ cup plain flour and extra for dusting and rolling
¾ cup Supreme Chapatti Flour
1 tsp of baking powder
2 tbsp oil
½ tsp salt
¾ cup warm milk
Oil to deep fry

Supreme Mango Pulp, chilled


In a large mixing bowl add plain flour, chapatti flour, baking powder, oil and salt. Slowly add enough warm milk to form a soft and smooth dough. Heat oil in a wide pan for deep frying. While the oil is heating, divide the dough into small/ medium balls, then roll them into circles using a rolling pin and flour. The circles should be thin and even throughout. Leave as circles or cut in quarters. Once the oil is hot, deep fry, press lightly and using a slotted spoon, carefully spoon over oil for the poori to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the poori on a paper towel to drain any excess oil. Remember not to overcrowd the pan. Serve poori with chilled Supreme mOango pulp.

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