Poori And Raw Mango Pickle Recipe

Make dough

In a large mixing bowl combine 2.5 cups whole wheat flour, 1/4 cup semolina (if using), 1 tsp salt, and 1/2 tsp sugar. Mix dry ingredients evenly. Add 1 tablespoon ghee or oil and rub into the flour until mixture resembles coarse crumbs.

Slowly add about 3/4 cup warm water and begin to mix with your fingers until a dough starts to form. Add remaining water as needed to make a firm but pliable dough (not sticky). Knead for 5 minutes until smooth.

Cover the dough with a damp cloth and let it rest for 15–20 minutes. Resting helps gluten relax and makes rolling easier.

Shape pooris

Divide dough into 16 equal golf-ball sized portions (about 1.25 inch balls). Keep the balls covered so they don't dry out. Lightly flatten a ball, dust with a little dry flour if needed, and roll into a small disc about 3.5–4 inches in diameter. Avoid pressing too thin; a slightly thicker edge helps puffing. Brush a tiny bit of oil or ghee on the rolled disc if it tends to stick.

Fry pooris

Heat 3–4 cups vegetable oil in a deep heavy-bottomed pan or kadhai to medium-high heat (approximately 350–375°F / 175–190°C). Test the oil by dropping a small piece of dough — it should sizzle and rise immediately. Lower one rolled poori gently into the hot oil. Using a slotted spoon press gently on the poori for a second; it should puff up within a few seconds. Flip and fry until golden brown on both sides, about 30–45 seconds per side depending on heat. Remove and drain on paper towels. Repeat with remaining discs, maintaining steady oil temperature (adjust heat up or down).

Serve pooris hot with raw mango pickle.

Prepare mangoes

Wash and thoroughly dry the raw mangoes. Cut into small bite-sized cubes (about 1/2 inch). Discard the seed. Place mango pieces in a clean bowl and immediately toss with 1.5 tablespoons salt and 1 teaspoon turmeric powder. Mix well so pieces are evenly coated. Let sit for 20–30 minutes; this draws out moisture and seasons the fruit.

Prepare spice mix

While mangoes rest, dry-roast 2 tsp mustard seeds and 1 tsp fenugreek seeds in a small pan over medium heat for 1–2 minutes until aromatic (be careful not to burn). Allow to cool, then coarsely crush the mustard and fenugreek using a mortar and pestle or spice grinder. Combine crushed seeds with 2 tsp red chili powder, 1/2 tsp cumin powder, 1/4 tsp asafoetida, and 1 tsp crushed kasuri methi (if using). Add 1/2 tsp jaggery or sugar if desired and mix thoroughly.

Combine and temper

Pat the mango pieces lightly with a clean cloth to remove excess liquid (do not rinse). Transfer mango pieces to a dry, sterilized glass jar or ceramic container. Sprinkle the prepared spice mix over the mango pieces and toss to coat evenly (use a clean dry spoon).

Heat 1/2 cup mustard oil in a small pan until it just starts to smoke lightly (this tempers the pungency). Turn off heat and allow oil to cool for 1–2 minutes, then pour the warm oil carefully over the mango-spice mixture. This will sizzle and bloom the spices. Stir in 1 tablespoon lemon juice if using and mix well.

Taste and adjust: add a pinch more salt or 1/4 tsp sugar/jaggery if too sharp. Ensure mango pieces are well-coated in oil and spices. Press mango pieces down slightly so oil covers them; this helps preservation.

Storage & resting: Close the jar with a tight lid and leave the pickle at room temperature for 2–3 days (stir once daily with a dry spoon) to allow flavors to develop and the mango to mature in the spices. After initial resting, store in the refrigerator. Use within 3–4 weeks for best flavor, though proper pickles can last longer if fully submerged in oil and kept clean.