23
Aug
2017

RIPE MANGO AAM RAS WITH SPINACH PURI

Another dish claimed by both Gujarat and Maharashtra. I feel that the spinach puri rather than regular puris tasted better with the Aamras.

Ingredients For Aamras:

  • Ripe mangoes: 2 large
  • Mixed nuts chopped fine : ¼ cup

For Spinach Puri:

  • Wheat flour: 1 cup
  • Spinach: ½ kg
  • Coriander powder: 1 tsp
  • Red chilli powder : ¼ tsp
  • Ajwain ( caraway seeds): ¼ tsp
  • Turmeric powder : ¼ tsp
  • Oil: 1tsp
  • Salt to taste
  • Oil for frying : 2 cups

Method for Aamras:

  1. Peel and chop the mangoes into large pieces and make a puree.
  2. Transfer into a bowl and sprinkle the nuts on top.
  3. Chill for 2-3 hours.

Method for Spinach Puris:

  1. Chop the spinach finely and boil till cooked. Strain to remove excess water. Keep aside.
  2. Take wheat flour in a plate and add all the ingredients including the spinach and knead into a tight dough.
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  3. Use the spinach water if necessary.

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  1. Roll out small puris and deep fry.

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  1. Serve with the chilled Aamras.