Aamras-Puri – A pure traditional Gujarati Dish
Aamras Puri
Aamras puri or ras puri is a traditional Gujarati/Maharashtrian dish and it is a combination of liquified mango pulp, some spices and puris.
Mango is a king of all the fruits, basically It is the only fruit which has vast variations types. It is a stone fruit that is very juicy.
In Hindi language it is known as “Aam” whereas, It’s botanical name is Magnifera indica.
History
Mango was first grown in the Indian subcontinent, later on, other countries also starts cultivating mango plant.
In Philippines, it is known as ‘king of fruits’ and in Bangladesh, it has been given a status of National tree.
India produces more than 1400 varieties of mangoes and it contributes to 41% of the World’s total mango production.
Apart from India, China and Thailand are the major producers of mango.
Srinivaspur, in Kolar, Karnataka is known as the “Mango city” of India and it produces more than 63 species of Mango.
Classification
Based on the time of ripening factor, mango varieties mangoes can be classified as under:
| Early season | Bombay green, himsagar, kesar |
| Mid season | Alphonso, Dasheri, langra |
| Late season | Fazli, neelum, chousa |
State-wise popular mango varieties
| Maharashtra | Alphonso |
| Andhra Pradesh | Banganapalli |
| Uttar Pradesh | Dasheheri |
| Gujarat | Kesar |
| Karnataka | Totapuri |
| Bihar | Langra |
| West Bengal | Himsagar |
| Himachal Pradesh | Chausa |
Alphonso mango is the costliest mango variety in India, and it is one of the best varieties available in India.
Nutrition
Mango is low in calories but it is full of nutrients and It contains beneficial elements like:
Calories, proteins, carbohydrates, fat, fibers, copper, folate, niacin, potassium, riboflavin, manganese, thiamine, and magnesium.
It contains vitamins like : vitamin A, vitamin E, vitamin K, vitamin B6, and vitamin B5.
Cooking Method of aamras puri
Aamras puri is the simplest dish one can prepare and it requires very little effort, in fact my 10-year daughter has prepared this dish many times.
For ras, you simply peel the mango and extract all the pulp and grind it to a smooth liquid.
For puris, you knead the wheat flour and roll the dough in small puris and deep fry them on medium flame.
Based on 4 Review(s)Ingredients
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For Ras
- For puri
Instructions
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Preparation of Ras
- Peel the mangoes and extract all the pulps. Grind it into a smooth paste. You can add water or milk if you want a liquid consistency. Add ginger powder and keep it in the refrigerator till the time puri is being prepared. For preparing puri
- Take the flour in a kneading bowl, add oil to it. Knead the flour with the help of water. The dough should be hard(like you knead for parathas)
- Divide the dough equally into small portions. Take one portion of the dough and roll it in the shape of puri. Prepare puris from the rest of the doughs.
- Heat oil in a kadhai/wok. Fry all the puris on medium heat by turning it from both sides.
- Pour the ras in a bowl and serve it with the puris.
Based on 4 Review(s)
