So the typical menu of Vatasavitri purnima is Aamras puri. My aaji used to say the actual season of eating Mangoes is from Akshay tritiya to Vata savitri purnima. So today is last day to eat Mangoes because now the monsoon will start and it's better not to eat Mangoes after rain starts.
Aamras is a popular dessert of Maharashtra - smooth mango pulp served with hot puris.
Alphanso mangoes - 6 medium
Sugar - if required
Milk - If required
Take Mangoes and soak them in water for 5-10 minutes. Keep you thumb on the tip of mango and press it with fingers to loosen the pulp. Remove the tip and take out all the pulp. Squeeze the seed ('koy' in Marathi) and remove pulp from it. Many people deep these seeds and cover of mangoes in milk and squeeze them to get maximum pulp from Mango. It is called as 'Fajita'. (I never prefer that). Add sugar if necessary. I generally never blend Aamras because I like the lumps in it. But if you want you can blend it and make a smooth Aamras. Pour it into a bowl and chill. Serve with hot puris.
This is very common puris which every Indian lady prepare in her house. But just wanted to add it with Aamras and Kurdai.
Wheat flour - 4 cups
Sugar – 1/2 Tea spoon
Salt – As per taste
Hot oil (mohan) – 2 Table spoon
Oil for frying
Mix wheat flour, salt, sugar and hot oil. Knead to a hard dough with water. Keep aside for 5-10 minutes. Knead the dough very neatly so that corners of puri will not get cracked while rolling. Make a lemon size ball. Roll each ball in a round shape. Heat oil in kadai and deep fry on medium flame till it puffed properly. My Aai likes Golden brown Puris (she calls it as "Kharpus ani tamma phugalelya purya). Serve hot puris with Aamras.
Kurdai is like papad, taste best when deep fried. Mainly prepared from Wheat. I have already post the first step of kurdai that is Gavhacha cheek. It tastes best with Aamras……… give a try.
I would like to contribute this recipe for cooking4allseason's Mango Mela!