Studio Priyanka’s Poori and Raw Mango Pickle

METHOD

For the Poori

STEP 1

Tip the flour and sea salt into a large bowl. Add 2 tbsp sunflower oil; use your fingertips to rub the oil and flour together. The mixture should feel slightly grainy.

STEP 2

Slowly add the warm water a little at a time, using your hands to bring it together – you may need to add a little more water to do so. Knead into a stiff, tight dough without any stickiness. It should be slightly firmer than regular roti dough so the pooris can puff up properly without absorbing too much oil.

STEP 3

Cover the dough with a damp cloth or lid and let it rest for 10–15 minutes.

STEP 4

Pinch off small portions of the dough and roll into smooth balls about the size of a small walnut – they should weigh roughly 22–25g each. Lightly grease each ball with a drop of oil, then use a rolling pin to flatten each ball into roughly 3-inch discs. Ensure they are even in thickness so they puff and cook through properly.

STEP 5

Pour 300ml sunflower oil into a kadai (deep pan). The oil should be about 2 inches deep (you may need to use more if your pan is very large). Place over a high heat to warm up for 4–5 minutes. Once hot, reduce the heat to medium-high. Check the oil is ready by dropping in a small piece of dough – it should sizzle and rise steadily to the surface without browning too quickly.

STEP 6

Carefully slide one poori dough disc into the oil. As it rises, gently press it down with a slotted spoon in a circular motion to help it puff. Cook for about 30 seconds, until puffed and lightly golden on one side, then flip and cook for about 15–30 seconds on the other side. If you prefer a deeper, medium-brown colour, cook for an additional 30–45 seconds.

STEP 7

Remove with a slotted spoon and place on paper towels to absorb the excess oil. Continue with the remaining pooris. You can fry a couple at a time, but be careful not to overcrowd the pan.

For the Raw Mango Pickle

STEP 1

Place the chopped mango in a medium mixing bowl with the sea salt, turmeric and chilli powders. Crush the fennel seeds in a pestle and mortar, then add to the mango. Lightly crush the mustard seeds and add to the mango. Mix everything together.

STEP 2

Over low heat, gently warm the mustard oil, asafoetida and ground fenugreek in a small frying pan for 3–4 minutes. Or, leave raw for a sharper, more immediate flavour.

STEP 3

Pour the warm, spiced oil over the mango and mix well. Let it sit briefly before serving. It should taste bright, sharp, and layered with heat.

To Serve

Serve the hot pooris alongside the fresh mango pickle. Delicious with slices of ripe, juicy mango. Best eaten with your hands.