{"id":2856,"date":"2025-05-01T13:20:23","date_gmt":"2025-05-01T07:50:23","guid":{"rendered":"https:\/\/kuchaman.in\/foodbooking\/kacche-aam-ki-launji-and-aloo-pyaaz-ki-puri-how-to-make-launji-at-home-aloo-puri-recipe\/"},"modified":"2025-05-08T04:55:36","modified_gmt":"2025-05-07T23:25:36","slug":"kacche-aam-ki-launji-and-aloo-pyaaz-ki-puri-how-to-make-launji-at-home-aloo-puri-recipe","status":"publish","type":"post","link":"https:\/\/kuchaman.in\/foodbooking\/kacche-aam-ki-launji-and-aloo-pyaaz-ki-puri-how-to-make-launji-at-home-aloo-puri-recipe\/","title":{"rendered":"Kacche aam ki launji and Aloo pyaaz ki puri | Find out how to make launji at residence | Aloo Puri recipe"},"content":{"rendered":"\n\n
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\"Kacche <\/p><\/div>\n

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Kachhe Aam Ki Launji is a pleasant tangy and candy mango chutney created from uncooked mangoes, infused with spices and jaggery. Paired with crispy Aloo Pyaaz Puris, these dishes evoke fond childhood recollections of having fun with selfmade treats. This mix is ideal for summer time and will be saved for as much as per week within the fridge. I’ve learnt this kacche aam ki launji from my mother. After I was small my mother use to make it 3-4 instances in the summertime. One benefit of this meethe launji is that you may retailer it within the fridge for nearly per week. It may be eaten with dal -rice, parathas however I like to eat it with this aloo pyaaz ki puri. Whether or not served as a snack or a aspect dish, this recipe is certain to fulfill your cravings!<\/b><\/p>\n

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\"Kacche<\/div>\n<\/div>\n

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For Kachhe Aam Ki Launji:<\/h4>\n
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  • 400-500<\/span> grams<\/span> uncooked mangoes<\/span><\/li>\n
  • 200<\/span> grams<\/span> jaggery<\/span> or regulate to style<\/span><\/li>\n
  • 2<\/span> teaspoons<\/span> oil<\/span><\/li>\n
  • \u00bd<\/span> tsp<\/span> nigella seeds<\/span> kalonji<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> asafoetida<\/span> hing<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> cumin seeds<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> fennel seeds<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> fenugreek seeds<\/span><\/li>\n
  • \u00bc<\/span> teaspoon<\/span> turmeric powder<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> Kashmiri pink chili powder<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> common pink chili powder<\/span><\/li>\n
  • Salt to style<\/span><\/li>\n
  • 1\u00bd<\/span> cups<\/span> water<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> chat masala<\/span><\/li>\n
  • \u00bc<\/span> teaspoon<\/span> garam masala<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> black salt<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For Aloo Pyaaz Puri:<\/h4>\n
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    • 1<\/span> medium-sized potato<\/span><\/li>\n
    • 1<\/span> medium-sized onion<\/span> finely chopped<\/span><\/li>\n
    • 1-<\/span> inch<\/span> piece ginger<\/span> finely chopped<\/span><\/li>\n
    • 4-5<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>\n
    • 1\u00bd<\/span> cups<\/span> entire wheat flour<\/span><\/li>\n
    • \u00bd<\/span> cup<\/span> semolina<\/span> sooji<\/span><\/li>\n
    • \u00bd<\/span> teaspoon<\/span> carom seeds<\/span> ajwain<\/span><\/li>\n
    • 1<\/span> teaspoon<\/span> pink chili flakes<\/span><\/li>\n
    • Salt to style<\/span><\/li>\n
    • Superb chopped coriander leaves<\/span><\/li>\n
    • Water<\/span> as wanted<\/span><\/li>\n
    • Oil<\/span> for frying<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Put together the Kachhe Aam Ki Launji:<\/h4>\n
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        Wash the uncooked mangoes totally to take away any stickiness. Peel and chop them into medium-sized items.<\/p>\n<\/li>\n

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        In a pan, warmth 2 teaspoons of oil. Add asafoetida, nigella seeds, cumin seeds, fennel seeds, and fenugreek seeds. Saut\u00e9 till fragrant.<\/p>\n<\/li>\n

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        Add the chopped mangoes to the pan and saut\u00e9 for 2-3 minutes on low warmth.<\/p>\n<\/li>\n

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        Stir in turmeric powder, Kashmiri pink chili powder, common pink chili powder, and salt. Combine properly.<\/p>\n<\/li>\n

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        Pour in 1\u00bd cups of water and convey it to a simmer. Cowl the pan and let it cook dinner for 7-8 minutes till the mangoes soften.<\/p>\n<\/li>\n

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        Add jaggery, mixing properly till it dissolves. Prepare dinner for an extra 5-7 minutes, adjusting sweetness as wanted.<\/p>\n<\/li>\n

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        End by including chat masala, garam masala, and black salt. Combine and take away from warmth.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Put together the Aloo Pyaaz Puri:<\/h4>\n
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          In mixer jar mix collectively, mix the boiled potato, chopped onion, ginger, and garlic. Mash properly.<\/p>\n<\/li>\n

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          In a separate bowl, combine entire wheat flour, semolina, carom seeds, pink chili flakes, and salt.<\/p>\n<\/li>\n

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          Add the potato combination to the flour and blend totally. Add some high quality chopped coriander leaves and 1 tsp oil.<\/p>\n<\/li>\n

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          If wanted, add water regularly to type a medium-soft dough.<\/p>\n<\/li>\n

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          Cowl the dough and let it relaxation for 15-20 minutes.<\/p>\n<\/li>\n

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          Warmth oil in a deep pan for frying.<\/p>\n<\/li>\n

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          Roll out small parts of dough into circles and fry them till golden and overvalued.<\/p>\n<\/li>\n

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          Serve the new Aloo Pyaaz Puris with Kachhe Aam Ki Launji on the aspect. Benefit from the scrumptious mixture!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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