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’s 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 – perfect companions to the launji.
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’re a home cook or a food blogger looking for regional summer recipes, this authentic launji and poori combination is a must-try.
Make sure to try this easy step-by-step recipe and bring back the charm of summer holidays and family traditions.
Sweet and Tangy Raw Mango Launji with Aloo-Pyaaz Poori
For Raw Mango Launji:
- Raw mango – 400g peeled and chopped
- Jaggery – 200g adjust as per taste
- Oil – 2 tsp
- Asafoetida hing – 2 pinches
- Nigella seeds kalonji – ½ tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Fenugreek seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Kashmiri red chili powder – 1 tsp
- Spicy red chili powder – ½ tsp
- Salt – to taste
- Black salt – ½ tsp
- Chaat masala – ½ tsp
- Garam masala – ¼ tsp
- Water – 1.5 cups
For Aloo-Pyaaz Poori:
- Wheat flour – 1.5 cups
- Semolina sooji – ½ cup
- Raw potato – 1 peeled
- Onion – 1 medium
- Ginger – ½ inch
- Garlic – 4-5 cloves
- Carom seeds ajwain – ½ tsp
- Nigella seeds – ½ tsp
- Chili flakes – 1 tsp
- Asafoetida – a pinch
- Salt – to taste
- Coriander leaves – 2 tbsp finely chopped
- Oil – 1 tsp for mixing + for deep frying
- Water – as required to knead dough
Launji Preparation
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Wash, peel, and cut raw mango into medium-sized pieces.
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Heat oil in a pan, add hing, kalonji, jeera, saunf, and methi dana. Sauté on low flame.
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Add chopped mango pieces and sauté for 2-3 minutes.
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Add haldi, Kashmiri red chili, spicy chili, and salt. Mix well.
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Pour in 1.5 cups of water. Cover and cook on medium flame for about 5 minutes until mango softens.
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Add jaggery and cook for another 7–8 minutes until thickened.
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Turn off the heat and mix in black salt, chaat masala, and garam masala.
Aloo-Pyaaz Poori Preparation
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Blend raw potato, onion, garlic, and ginger to a paste.
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In a mixing bowl, combine wheat flour, sooji, kalonji, ajwain, chili flakes, hing, and salt.
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Add the blended paste and chopped coriander. Mix well.
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Add 1 tsp oil and mix. Add little water to knead a medium-soft dough. Rest for 10 minutes.
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Roll into small pooris and deep fry in hot oil till puffed and golden.
