Priyanka’s Poori And Raw Mango Pickle Recipe

Make the dough

In a large mixing bowl combine 2 cups whole wheat flour, 1/2 cup all-purpose flour (if using), and 1 tsp salt. Mix well so salt is distributed. Add 1 tablespoon oil and rub into the flour with your fingertips until mixture resembles coarse crumbs.

Gradually add about 1/2 cup water little by little and begin to form a firm, smooth dough. Knead for 4–6 minutes until supple but slightly stiff. The dough should not be sticky; adjust with a teaspoon more water or a dusting of flour as needed.

Cover the dough with a damp cloth and let it rest for 15–20 minutes. Resting relaxes the gluten and helps puffing.

Shape the pooris

After resting, divide the dough into 12 equal portions (about 1 1/2 inch balls). Keep the balls covered to prevent drying. On a lightly floured surface, roll each ball into a 3.5–4 inch diameter circle, about 1.5–2 mm thick. Avoid over-rolling or thick center; even thickness helps uniform puffing.

Heat oil and fry

In a deep, heavy-bottomed pan or kadai, heat 2 cups ghee or oil over medium-high heat until a small piece of dough sizzles and rises slowly. Reduce heat to medium (so pooris puff without browning too fast).

Carefully slide one rolled poori into hot oil. Using a slotted spoon, press gently at the center so it puffs. When it puffs and the underside has light golden spots (about 15–20 seconds), flip and cook the other side for 10–15 seconds. Remove and drain on paper towels. Repeat with remaining dough, maintaining even oil temperature. Serve immediately for best puff and texture.

Prepare mangoes

Wash 2 cups raw green mangoes thoroughly and pat dry. Cut into small 1/2-inch cubes, discarding the seed. If mangoes are wet or sticky, pat them completely dry with a towel—moisture shortens shelf life of pickle.

Mix dry spices

In a small bowl combine 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp mustard seeds (lightly crushed), 1/4 tsp fenugreek seeds (lightly crushed), and a pinch of asafoetida. Mix well.

Temper spices (optional, for depth)

In a small pan heat 2 tablespoons oil (preferably mustard oil heated and cooled slightly if you like pungency) over medium heat. Add the crushed mustard seeds and fenugreek seeds; let them crackle for 10–15 seconds. Turn off heat and allow oil to cool for 30 seconds. Add a pinch of asafoetida.

Combine mangoes and spices: In a mixing bowl toss the cubed mangoes with the dry spice mix, 1/2 teaspoon sugar, and the tempered oil (or raw oil if you skip tempering). Mix thoroughly so mango pieces are coated evenly. Taste and adjust salt or chili powder as needed. Add 1/2 tablespoon lemon juice if you want extra brightness.

Rest and marinate: Transfer the mango pickle to a clean, dry jar and press down to remove air pockets. Let it sit at room temperature for at least 2 hours before serving; better if left for 6–8 hours for flavors to meld. For longer storage, refrigerate; this quick pickle will keep 1–2 weeks refrigerated. For traditional long-term preservation, follow a salt-and-oil curing method and store in sterilized jars.