Peel off the mango and chop it in to cubes. Put all the cubes in a mixer and blend to make fine puree. In a wide bowl add wheat flour, mango puree, yogurt and salt. Mix well. Adding water little by little make a pliable dough just like chapati.

Next knead the dough well and divide it in to 12 equal parts. Toss these dough balls with some oil, so that rolling is easy. Take a ball and using a rolling pin roll it in to disc of 3" to 4" wide. Continue rolling all the dough balls and keep them on a wide plate.

Next heat enough cooking oil in a wok and as it gets heated up, carefully slide rolled mango poori. As it puffs up, turn it using slotted ladle and cook the other side too. Remove from oil and drain excess oil on kitchen tissue paper. Repeat this process with all the rolled pooris.

Visually appealing golden yellow mango poori is ready to relish with any side dish.

Ensure mango puree has no chunks of mango if you are making it at home.

You can even use canned mango puree. Approximately half cup of puree is enough. If you use more pulp, then dough will not turn stiff.

You should have enough oil in the wok to get the puffed poori. Otherwise it will not puff up nicely.