Aam Ras Puri
Veg
The defining Gujarati summer meal — thick, saffron-infused Alphonso or Kesar mango pulp (aam ras) served alongside deep-fried puffy puri bread. A seasonal tradition eaten during mango season with a dollop of ghee, celebrated as a near-sacred Gujarati ritual.
Cuisines
Malvani
Gujarati
Maharashtrian
Surati
Best for
Lunch
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | ripe mango pulp |
| 1/4 teaspoon | cardamom powder |
| 1/4 teaspoon | saffron strands |
| 1 tablespoon | sugar |
| 1 cup | whole wheat flour |
| 1 cup | all-purpose flour |
| 1 tablespoon | ghee |
| — | water as needed |
| — | salt to taste |
| — | oil for deep frying |
Instructions
- 1 In a large bowl, mix the whole wheat flour, all-purpose flour, ghee, and salt.
- 2 Gradually add water to the flour mixture and knead into a smooth, firm dough. Cover and let it rest for 15 minutes.
- 3 In a separate bowl, combine the mango pulp, cardamom powder, saffron strands, and sugar. Mix well until the sugar dissolves completely.
- 4 Divide the dough into small balls and roll them out into small circles about 3-4 inches in diameter.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Fry the rolled puris in hot oil until they puff up and turn golden brown on both sides. Drain on paper towels to remove excess oil.
- 7 Serve the hot puris with chilled aam ras (mango pulp mixture).
Tips
Use Alphonso mangoes for the best flavor and sweetness in the aam ras.