Last Updated on 2 months by Neha Deshmukh

Mango Puri Recipe – Authentic Indian Fried Bread with Cumin

Introduction

Oh, Mango Puri! Just the name conjures up memories of summer afternoons at my grandmother’s place. The sweet aroma of mangoes mingling with cumin… it’s pure nostalgia. This isn’t just a recipe; it’s a little piece of my childhood I’m so excited to share with you. These fluffy, slightly sweet, and wonderfully spiced puris are a delightful treat – perfect for a festive occasion or just a cozy weekend brunch. Let’s get cooking!

Why You’ll Love This Recipe

Mango Puri is a unique twist on the classic Indian puri. The addition of mango gives it a beautiful color, a subtle sweetness, and a flavor that’s simply irresistible. It’s a little bit different, a little bit special, and guaranteed to impress your family and friends. Plus, who doesn’t love a good fried bread?

Ingredients

Here’s what you’ll need to make these delicious Mango Puris:

• 1 cup ripe mango, cubed (about 150g)
• 1 cup maida (all-purpose flour) (about 120g)
• ?? cup wheat flour (atta) (about 60g – see ingredient notes)
• 2 tablespoons curd (plain yogurt) (about 30ml)
• ?? teaspoon cooking soda (about 2g)
• 1 tablespoon sugar (about 12g)
• 1 teaspoon cumin seeds (about 5g)
• ?? teaspoon salt (about 2g)
• As needed oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Mangoes: Selecting the Right Variety

The star of the show! Alphonso mangoes are ideal for their rich flavor and smooth texture. However, any sweet, ripe mango will work beautifully – Totapuri, Kesar, or even Honey mangoes are great options. You need about 1 cup of puree, so choose mangoes that yield easily.

Flours: Understanding Maida and Wheat Flour Combination

We use a mix of maida and wheat flour for the perfect texture. Maida gives the puris their light and fluffy quality, while wheat flour adds a bit of structure and a subtle nutty flavor. I usually add about ½ cup (60g) of wheat flour, but you can adjust it slightly depending on the mango’s moisture content.

Curd (Yogurt): The Role of Freshness

Fresh, slightly sour curd works best. It adds tenderness to the dough. Avoid using very sweet or flavored yogurt. If you don’t have curd, you can substitute with a tablespoon of lemon juice mixed with a tablespoon of milk, letting it sit for 5 minutes to curdle.

Cumin Seeds: Regional Variations & Roasting for Aroma

Cumin seeds are essential for that authentic Indian flavor. Some families lightly roast the cumin seeds before adding them to the dough – this intensifies their aroma. Just a quick dry roast in a pan until fragrant is all it takes!

Cooking Soda: Ensuring the Perfect Puff

Cooking soda is the secret to those beautifully puffed-up puris. Don’t skip it! Make sure your cooking soda is fresh for the best results.

Oils for Deep Frying: Choosing Healthy Options

I prefer using groundnut oil or vegetable oil for deep frying. They have a high smoke point and a neutral flavor. Sunflower oil is also a good option.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cube your ripe mangoes. Blend them with the sugar until you have a smooth, luscious puree. Set this aside.
2. In a mixing bowl, combine the maida, wheat flour, mango puree, curd, cumin seeds, cooking soda, and salt.
3. Now, the kneading begins! Start mixing everything together. It will seem a bit sticky at first, but keep kneading. Add a little extra flour, a tablespoon at a time, if needed, until you form a non-sticky, pliable dough.
4. Knead the dough for about 10 minutes. This is important for developing the gluten and getting that perfect texture. Rest the dough for another 10 minutes, then knead again for another 10 minutes. Yes, it’s a workout, but trust me, it’s worth it!
5. Once kneaded, lightly coat the dough with oil. This prevents it from drying out. Cover and let it rest for at least 8 hours, or even overnight. This resting period is crucial for soft puris.
6. When you’re ready to fry, divide the dough into equal-sized balls – about 1 inch in diameter.
7. On a lightly floured surface, roll each ball into a thick puri, about 5-6 inches in diameter. Don’t roll them too thin, or they might become crispy instead of fluffy.
8. Heat oil in a pan over medium heat. The oil should be hot enough to fry, but not smoking.
9. Gently slide a puri into the hot oil. Using a ladle, gently press down on the puri to help it puff up. Fry until golden brown on both sides.
10. Remove the puri from the oil and drain on paper towels.
11. Serve warm with your favorite chutney or sambar! Coconut chutney is a classic pairing.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Mango Puri:

Achieving the Perfect Puff

The key to a puffy puri is the right oil temperature and gentle pressing with the ladle. Don’t overcrowd the pan, or the oil temperature will drop.

Kneading Techniques for Soft Puris

Don’t underestimate the power of kneading! It develops the gluten, resulting in soft, pliable puris.

Oil Temperature Control

Too hot, and the puris will burn. Too cold, and they’ll absorb too much oil. Medium heat is your friend.

Resting the Dough: Importance & Duration

Seriously, don’t skip the resting period! It allows the gluten to relax, making the puris incredibly soft. Overnight is ideal, but 8 hours is a good minimum.

Variations

Want to get creative? Here are a few ideas:

Vegan Mango Puri

Substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!

Gluten-Free Mango Puri

Replace the maida and wheat flour with a gluten-free flour blend. You might need to adjust the liquid slightly.

Spice Level Adjustment: Adding Green Chilies

For a little kick, finely chop a green chili and add it to the dough. My friend, Priya, loves adding a pinch of red chili powder too!

Festival Adaptations: Mango Puri for Teej/Raksha Bandhan

These are especially popular during festivals like Teej and Raksha Bandhan. They’re a festive treat that everyone enjoys.

Sweet Mango Puri: Adjusting Sugar Levels

If you prefer a sweeter puri, add an extra tablespoon of sugar to the dough.

Serving Suggestions

Mango Puri is best served warm, straight from the fryer. It pairs beautifully with:

• Coconut Chutney
• Sambar
• A simple yogurt dip
• A cup of chai (of course!)

Storage Instructions

Leftover puris can be stored in an airtight container at room temperature for a day or two. They will lose some of their puffiness, but they’ll still be delicious. You can also reheat them briefly in a pan or oven to crisp them up.

FAQs

Let’s answer some common questions:

What type of mango is best for Mango Puri?

Alphonso mangoes are the gold standard, but any sweet, ripe mango will work.

Can I make the dough ahead of time? If so, how long can it rest?

Yes! You can make the dough a day or even two in advance. The longer it rests, the better.

What can I substitute for Maida (all-purpose flour)?

It’s tricky to get the exact same texture, but you can try a gluten-free flour blend or a combination of rice flour and cornstarch.

Why didn’t my puris puff up?

This could be due to several reasons: the oil wasn’t hot enough, the dough wasn’t kneaded properly, or the cooking soda was old.

Can I bake these puris instead of frying them?

While you can bake them, they won’t have the same texture as fried puris. They’ll be more like flatbreads.