{"id":355947,"date":"2026-07-09T02:04:12","date_gmt":"2026-07-09T02:04:12","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/sweet-and-tangy-raw-mango-launji-with-aloo-pyaaz-poori\/"},"modified":"2026-07-09T02:04:12","modified_gmt":"2026-07-09T02:04:12","slug":"sweet-and-tangy-raw-mango-launji-with-aloo-pyaaz-poori","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=355947","title":{"rendered":"Sweet and Tangy Raw Mango Launji with Aloo-Pyaaz Poori"},"content":{"rendered":"


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Enjoy the taste of traditional Indian summers with this sweet and tangy kacche aam ki launji served alongside fluffy and spicy aloo-pyaaz pooris. A nostalgic recipe passed down through generations, this dish combines the sharp tartness of raw mango with jaggery\u2019s sweetness, balanced with classic Indian spices like fennel, cumin, and kalonji. The pooris, made with a unique paste of raw potato, onion, garlic, and ginger, are spiced and crisp \u2013 perfect companions to the launji.<\/p>\n

This recipe is ideal for Indian homes during mango season, perfect for travel meals or festive family lunches. It can be stored for up to a week in the refrigerator and reheated when needed. Whether you\u2019re a home cook or a food blogger looking for regional summer recipes, this authentic launji and poori combination is a must-try.<\/p>\n

Make sure to try this easy step-by-step recipe and bring back the charm of summer holidays and family traditions.<\/p>\n

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Sweet and Tangy Raw Mango Launji with Aloo-Pyaaz Poori<\/h2>\n
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For Raw Mango Launji:<\/h4>\n
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  • Raw mango \u2013 400g<\/span> peeled and chopped<\/span><\/li>\n
  • Jaggery \u2013 200g<\/span> adjust as per taste<\/span><\/li>\n
  • Oil \u2013 2 tsp<\/span><\/li>\n
  • Asafoetida<\/span> hing \u2013 2 pinches<\/span><\/li>\n
  • Nigella seeds<\/span> kalonji \u2013 \u00bd tsp<\/span><\/li>\n
  • Cumin seeds \u2013 1 tsp<\/span><\/li>\n
  • Fennel seeds \u2013 1 tsp<\/span><\/li>\n
  • Fenugreek seeds \u2013 \u00bd tsp<\/span><\/li>\n
  • Turmeric powder \u2013 \u00bc tsp<\/span><\/li>\n
  • Kashmiri red chili powder \u2013 1 tsp<\/span><\/li>\n
  • Spicy red chili powder \u2013 \u00bd tsp<\/span><\/li>\n
  • Salt \u2013 to taste<\/span><\/li>\n
  • Black salt \u2013 \u00bd tsp<\/span><\/li>\n
  • Chaat masala \u2013 \u00bd tsp<\/span><\/li>\n
  • Garam masala \u2013 \u00bc tsp<\/span><\/li>\n
  • Water \u2013 1.5 cups<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For Aloo-Pyaaz Poori:<\/h4>\n
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    • Wheat flour \u2013 1.5 cups<\/span><\/li>\n
    • Semolina<\/span> sooji \u2013 \u00bd cup<\/span><\/li>\n
    • Raw potato \u2013 1<\/span> peeled<\/span><\/li>\n
    • Onion \u2013 1<\/span> medium<\/span><\/li>\n
    • Ginger \u2013 \u00bd inch<\/span><\/li>\n
    • Garlic \u2013 4-5 cloves<\/span><\/li>\n
    • Carom seeds<\/span> ajwain \u2013 \u00bd tsp<\/span><\/li>\n
    • Nigella seeds \u2013 \u00bd tsp<\/span><\/li>\n
    • Chili flakes \u2013 1 tsp<\/span><\/li>\n
    • Asafoetida \u2013 a pinch<\/span><\/li>\n
    • Salt \u2013 to taste<\/span><\/li>\n
    • Coriander leaves \u2013 2 tbsp<\/span> finely chopped<\/span><\/li>\n
    • Oil \u2013 1 tsp<\/span> for mixing + for deep frying<\/span><\/li>\n
    • Water \u2013 as required to knead dough<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Launji Preparation<\/h4>\n
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        Wash, peel, and cut raw mango into medium-sized pieces.<\/p>\n<\/li>\n

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        Heat oil in a pan, add hing, kalonji, jeera, saunf, and methi dana. Saut\u00e9 on low flame.<\/p>\n<\/li>\n

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        Add chopped mango pieces and saut\u00e9 for 2-3 minutes.<\/p>\n<\/li>\n

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        Add haldi, Kashmiri red chili, spicy chili, and salt. Mix well.<\/p>\n<\/li>\n

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        Pour in 1.5 cups of water. Cover and cook on medium flame for about 5 minutes until mango softens.<\/p>\n<\/li>\n

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        Add jaggery and cook for another 7\u20138 minutes until thickened.<\/p>\n<\/li>\n

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        Turn off the heat and mix in black salt, chaat masala, and garam masala.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Aloo-Pyaaz Poori Preparation<\/h4>\n
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          Blend raw potato, onion, garlic, and ginger to a paste.<\/p>\n<\/li>\n

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          In a mixing bowl, combine wheat flour, sooji, kalonji, ajwain, chili flakes, hing, and salt.<\/p>\n<\/li>\n

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          Add the blended paste and chopped coriander. Mix well.<\/p>\n<\/li>\n

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          Add 1 tsp oil and mix. Add little water to knead a medium-soft dough. Rest for 10 minutes.<\/p>\n<\/li>\n

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          Roll into small pooris and deep fry in hot oil till puffed and golden.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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