Peel the mangoes. Peel in twice, so there are no green layers left on the outer layer.
Cut into 2 halves and take out the seed.
Cut into small pieces.
In a glass bowl, add the mango pieces, salt, sugar, turmeric powder, red chili powder, saunf powder, mustard seeds, kalonji, saunf and methi seeds. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
Heat a heavy bottom pan, add this mix to the pan.
In medium heat, let it cook. Do not increase the temperature, otherwise mango pieces will become hard.
Cook it in medium heat for 15 minutes. Stir occasionally.
Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
Add 1 teaspoon oil to the dough and knead again.
Cover the dough with a wet cloth and keep aside for 10 minutes.
Divide the dough into 12 equal portions. Roll each portion into ball.
Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
Heat oil for deep fry.
In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.