Mix suji, maida, baking soda and salt in a thhali.
Now add mango pulp and mix thoroughly and knead the dough, add little warm water if required to knead a stiff dough. The stiffness should be same as for the pooris.
Cover it with a damp muslin cloth and keep it aside for 20 minutes.
After 20 minutes make small equal sized balls, roll out big, thin pooris.
Cut small hearts with the help of a cookie cutter.
Slide one by one in the hot oil and fry in batches of 4-5.
Keep pouring hot oil over the small pooris
The oil should be very hot before frying otherwise the pooris will soak in excess oil and will not puff.
Take out on tissue paper when golden and crisp.
For the salsa - Wash and peel the mango.
Cut it into 1 cm cubes.
Chop onion, chillies and mint finely.
In a mixing bowl toss the mango, onion , chillies and mint leaves with the lemon juice.
Drizzle olive oil and sprinkle the salt, black pepper powder and chilli flakes
Chill in refrigerator for an hour.
Garnish with more chilli flakes and mango hearts.
For the Aamras- Rinse the mangoes(alphonso), peel and chop them. Put the mango pieces and green chilli in a blender jar, add powdered sugar and saffron strands.
Blend the mangoes to smooth pulp.
To thin down the aamras, add water. (optional)
Add salt, everest pani puri masala, chat masala, black salt and mint powder and mix well.
Pour in small bowls and chill in refrigerator for 15 minutes.
Garnish with saffron strands and serve it chilled.
For serving 2 tablespoons Bhujiya
To Serve: Make a small hole in the centre of a puri , add mango salad filling, add Aamras and sprinkle some bhujiya.
Serve immediately.
Enjoy endlessly
