Chane Jaiselmeri, Puri and Aamras

Ingredients

• 2 cup Atta (Also known as whole wheat flour.)
• 2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
• 1 tsp Salt (Adjust to taste.)
• 1 tbsp Ghee (Can be substituted with a neutral oil.)
• 0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
• 3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
   • Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
   • Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2. 2

   Knead and Rest the Dough

   • Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
   • Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3. 3

   Shape and Roll the Puris

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
   • Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
   • Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4. 4

   Fry the Puris

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
   • Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
   • Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
   • Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
   • Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5. 5

   Drain and Serve

   • Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
   • Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
   • Repeat the frying process for all the dough balls.
   • Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.

Ingredients

• 4 large Ripe Alphonso Mangoes (Should be sweet, ripe, and non-fibrous. Kesar mangoes are a great alternative.)
• 3 tbsp Sugar (Adjust based on the sweetness of the mangoes. You can also use powdered jaggery.)
• 0.5 tsp Cardamom Powder (Freshly ground is best.)
• 0.25 tsp Dry Ginger Powder (Optional, but adds a traditional warming flavor that balances the mango.)
• 0.25 cup Chilled Milk (Use as needed to adjust consistency. For a vegan version, use chilled water or oat milk.)
• 1 pinch Saffron (For garnish.)

Instructions

1. 1

   Prepare the Mangoes

   • Wash the mangoes thoroughly under cool running water and pat them dry.
   • Gently press and roll the mangoes on a countertop for a minute to loosen the pulp from the skin. This is a traditional technique.
   • Peel the skin from the mangoes using a sharp knife or peeler.
   • Carefully slice the mango flesh away from the seed and chop it into rough chunks. Scrape any remaining pulp from the seed.
2. 2

   Blend to a Smooth Pulp

   • Transfer the mango chunks into a high-speed blender.
   • Add the sugar, cardamom powder, and optional dry ginger powder.
   • Blend for 1-2 minutes until you achieve a completely smooth, velvety puree without any lumps.
   • Check the consistency. If the aamras is too thick, add a few tablespoons of chilled milk or water and blend again for 10-15 seconds. Repeat until you reach your desired thickness, which should be like a thick but pourable smoothie.
3. 3

   Chill and Serve

   • Pour the blended aamras into a serving bowl or individual bowls.
   • Garnish with a few strands of saffron on top.
   • Cover the bowl and refrigerate for at least 30-60 minutes. Aamras tastes best when served chilled.
   • Serve cold with hot, fluffy puris for a classic Maharashtrian meal, or enjoy it as a standalone dessert.