Andhra Masala Poorie and Mango Purée
In Andhra Pradesh, the summers are hot and dry and that is when the Masala Poorie and Mango Puree meal combination comes into play. This combo is very versatile and one can have it at at any time of the day, be it breakfast, lunch or an early evening snack. The poories are high on spice and different from their counterparts in other parts of India. The Mango Puree is quite unique in taste as the very distinct flavour of the Andhra-centric Banganpalli mango is used for it. The masala in the poories finds a perfect counterfoil in the chilled and sweet mango puree.
VIEW INDIVIDUAL RECIPES
- Duration:40 minutes
- Serves:4-5 people
Authenticity Slice
Take care to never add in too much water while kneading the dough, or else the poories will come out hard.
Ingredients
- Wheat flour (atta) (3 cups)
- Gram flour (besan) (1 cup)
- Ginger-garlic (adrak-lahsun) paste (½ tbsp)
- Cumin seeds (jeera) powder (½ tsp)
- Coriander seeds (sabut dhania) (½ tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Lemon (nimbu) juice (1 tbsp)
- MTR Garam Masala (1 tsp)
- MTR Haldi/Turmeric Powder (a pinch)
- Salt (to taste)
- Coriander leaves (hara dhania) (10 to 15)
- Mint leaves (pudina) (5)
- Curry leaves (kadipatta) (5)
- Oil (for frying)
Method
- In a mixer-grinder, work up the jeera, dhania seeds, hara dhania, pudina and kadipatta.
- In a paraat (big, flat plate with shallow edges), mix the above mixture with the atta, besan and all the other ingredients.
- Using enough water, knead the dough well; it should be of the normal poorie-like consistency and texture.
- Make small, round, equal-sized balls of the dough.
- With a rolling pin, flatten them out into small poories.
- Heat oil in a kadhai and one-by-one, deep-fry the poories till they have turned golden brown on both sides.
- Serve hot with mango purée.
- Duration:10 minutes
- Serves:2 to 4 people
Authenticity Slice
If you wish to serve the dish chilled and immediately, toss some ice cubes into a blender and work them up along with the mango purée.
Ingredients
- Ripe Banganapalli mangoes (4 to 5)
- Sugar, powdered (1 tbsp, if the mangoes are not sweet enough)
Method
- In a bowl, squeeze out all the juice and pulp of the ripe mangoes and then discard the skins.
- In a blender, keep churning the mango pulp till all the lumps have smoothened out.
- Next, add in the sugar powder and crushed ice and churn again.
- Serve fresh with masala poories.
