Kachhe Aam Ki Launji is a delightful tangy and sweet mango chutney made from raw mangoes, infused with spices and jaggery. Paired with crispy Aloo Pyaaz Puris, these dishes evoke fond diaper memories of enjoying homemade treats.
This combination is perfect for summer and can be stored for up to a week in the refrigerator. I have learnt this kacche aam ki launji from my mom. When I was small my mom use to make it 3-4 times in the summer.
One good thing well-nigh this meethe launji is that you can store it in the fridge for scrutinizingly a week. It can be eaten with dal -rice, parathas but I love to eat it with this aloo pyaaz ki puri. Whether served as a snack or a side dish, this recipe is sure to satisfy your cravings!
Ingredients
For Kachhe Aam Ki Launji:
- 400-500 grams raw mangoes
- 200 grams jaggery or retread to taste
- 2 teaspoons oil
- ½ tsp nigella seeds kalonji
- ½ teaspoon asafoetida hing
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon fenugreek seeds
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon regular red chili powder
- Salt to taste
- 1½ cups water
- ½ teaspoon chat masala
- ¼ teaspoon garam masala
- ½ teaspoon black salt
For Aloo Pyaaz Puri:
- 1 medium-sized potato
- 1 medium-sized onion finely chopped
- 1- inch piece ginger finely chopped
- 4-5 garlic cloves finely chopped
- 1½ cups whole wheat flour
- ½ cup semolina sooji
- ½ teaspoon carom seeds ajwain
- 1 teaspoon red chili flakes
- Salt to taste
- Fine chopped coriander leaves
- Water as needed
- Oil for frying
Instructions
Prepare the Kachhe Aam Ki Launji:
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Wash the raw mangoes thoroughly to remove any stickiness. Peel and chop them into medium-sized pieces.
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In a pan, heat 2 teaspoons of oil. Add asafoetida, nigella seeds, cumin seeds, fennel seeds, and fenugreek seeds. Sauté until aromatic.
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Add the chopped mangoes to the pan and sauté for 2-3 minutes on low heat.
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Stir in turmeric powder, Kashmiri red chili powder, regular red chili powder, and salt. Mix well.
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Pour in 1½ cups of water and bring it to a simmer. Cover the pan and let it melt for 7-8 minutes until the mangoes soften.
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Add jaggery, mixing well until it dissolves. Melt for an spare 5-7 minutes, adjusting sweetness as needed.
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Finish by subtracting yack masala, garam masala, and woebegone salt. Mix and remove from heat.
Prepare the Aloo Pyaaz Puri:
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In mixer jar tousle together, combine the boiled potato, chopped onion, ginger, and garlic. Mash well.
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In a separate bowl, mix whole wheat flour, semolina, carom seeds, red chili flakes, and salt.
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Add the potato mixture to the flour and mix thoroughly. Add some fine chopped coriander leaves and 1 tsp oil.
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If needed, add water gradually to form a medium-soft dough.
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Cover the dough and let it rest for 15-20 minutes.
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Heat oil in a deep pan for frying.
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Roll out small portions of dough into circles and fry them until golden and puffed up.
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Serve the hot Aloo Pyaaz Puris with Kachhe Aam Ki Launji on the side. Enjoy the succulent combination!
Video
Adjust the sweetness of the launji based on your preference.
Don't over melt the raw mango.
Ensure the puris are fried on medium heat for an plane melt and puffiness.
This meal can be stored in the refrigerator for up to a week.
Enjoy this flavorful and nostalgic meal that brings when the essence of childhood!
