Aamras Puri With Aloo Subzi Recipe

Prepare saffron (optional)

Place saffron strands in 1 tablespoon warm milk and let bloom for 5–10 minutes.

Put chopped ripe mangoes, sugar and crushed cardamom seeds into a blender or food processor.

Blend to a very smooth puree. If the mango is thick, add 1–2 tablespoons cold milk to adjust consistency to a pouring but rich texture.

Stir in the saffron-milk (if using) and taste. Adjust sugar or cardamom as needed. Chill until ready to serve.

In a large mixing bowl combine whole wheat flour, semolina (if using) and salt. Mix well.

Add 1 tablespoon oil or ghee and rub into the flour until mixture resembles coarse crumbs.

Gradually add warm water and knead into a firm, smooth dough (about 5–7 minutes). The dough should not be too soft — somewhat firm helps puffing.

Cover the dough with a damp cloth and let rest for 15–20 minutes.

After resting, knead briefly, divide dough into 12 equal golf-ball sized portions and keep them covered to prevent drying.

Heat 3–4 cups of oil in a deep heavy-bottomed pan or kadhai over medium-high heat. Heat is ready when a small dough scrap sizzles and rises immediately.

Take one dough ball, lightly flatten and roll into a 3.5–4-inch circle using a little oil to prevent sticking. Keep thickness even and not too thin.

Carefully slide the rolled puri into hot oil and press gently with a slotted spoon so it puffs. Flip and fry until both sides are golden brown and evenly cooked, about 20–30 seconds per side depending on heat.

Remove on paper towels to drain excess oil. Fry remaining puris in batches, adjusting heat as needed so they puff and don't burn.

Place cubed potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until just tender but not falling apart. Drain and set aside. (Alternatively you can parboil or microwave until fork-tender.)

Heat 3 tablespoons oil in a skillet over medium heat. Add cumin seeds and mustard seeds. When they begin to crackle, add a pinch of asafoetida and the slit green chilies.

Add ginger paste and sauté 20–30 seconds until fragrant.

Add turmeric, red chili powder and coriander powder; stir for 10–15 seconds to roast the spices without burning.

Add the parboiled potato cubes and toss well so the spices coat the potatoes. Fry for 2–3 minutes over medium heat to get slight browning.

Add 1/2 cup water, salt and amchur powder (or lemon juice). Mix, cover and simmer 4–6 minutes so potatoes absorb flavors and sauce reduces to a slightly thick gravy. Stir occasionally and adjust water if needed.

Uncover, check seasoning and finish with chopped cilantro. Turn off heat.

Place warm puris on a serving plate. Serve aamras chilled or at room temperature in small bowls alongside the puris.

Serve the aloo subzi hot in a separate bowl so diners can pair puris with savory potato curry or spoon aamras onto puris for the sweet option. Offer sliced red onion and lemon wedges on the side.

Suggested assembly: tear a puri, spoon a little aloo subzi inside or dunk into aamras, and enjoy. Leftover aamras can be refrigerated for up to 2 days.