Introduction

 

Growing up in a household where food was not just sustenance but a celebration of flavors, I vividly remember the anticipation that filled the air whenever Kacche Aam Ki Launji & Mangrail Ki Puri was on the menu. It wasn't just a dish; it was a symbol of summer's bounty, a tribute to the tangy sweetness of raw mangoes and the earthy aroma of roasted spices. The first time I tasted this delightful combination of tangy mango chutney and crispy puris was during a family gathering in my ancestral village. As I savored the burst of flavors on my palate, I knew I had stumbled upon something truly special. Since then, Kacche Aam Ki Launji & Mangrail Ki Puri has become a cherished part of my culinary repertoire, evoking memories of warmth, laughter, and the simple joys of life.

 

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Recipe of Kacche Aam Ki Launji & Mangrail Ki Puri

 

Ingredients:

 

• For the Pickle:

  • Raw Mangoes, preferably slightly unripe
  • Mustard oil
  • Cumin seeds (Jeera)
  • Fennel seeds (Saunf)
  • Carom seeds (Ajwain)
  • Fenugreek seeds (Methi)
  • Nigella seeds (Kalonji)
  • Asafoetida (Hing)
  • Turmeric powder
  • Red chilli powder
  • Jaggery
  • Salt

• For the Paratha:

  • Whole wheat flour
  • Pinch of asafoetida (Hing)
  • Some carom seeds (Ajwain)
  • Some nigella seeds (Kalonji)
  • Chilli flakes (optional)
  • Salt
  • Ghee

 

Instructions:

 

1. Preparing the Mangoes: Peel and thinly slice the raw mangoes. Ensure they are slightly firm, not too soft. In a pan, heat mustard oil and add cumin seeds, fennel seeds, carom seeds, fenugreek seeds, nigella seeds, and a pinch of asafoetida. Let them crackle. Then, add the sliced mangoes to the pan and cook until they soften slightly. Add turmeric powder, red chilli powder, jaggery, and salt according to taste. Mix well and cook until the mangoes are tender and the spices are well combined. Remove from heat and let it cool.

2. Making the Parathas: In a mixing bowl, take whole wheat flour. Add a pinch of asafoetida, some carom seeds, nigella seeds, chilli flakes (if using), and salt to taste. Mix well. Gradually add water and knead into a smooth dough. Let it rest for 15-20 minutes. Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the mango pickle in the center and bring the edges together to seal properly. Roll out the stuffed ball into a paratha.

3. Cooking the Parathas: Heat a skillet or tawa. Place the paratha on it and cook on both sides, applying ghee, until golden brown spots appear. Repeat this process for the remaining dough balls.

 

 

 

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About the Recipe

 

Kacche Aam Ki Launji & Mangrail Ki Puri is a traditional Indian delicacy that combines the tangy goodness of raw mango chutney with the crispy perfection of fried puris. The word "launji" refers to a sweet and tangy chutney made with raw mangoes, sugar, and a blend of spices, while "mangrail" denotes the addition of nigella seeds to the puris, lending them a distinct flavor and aroma. This dish is often prepared during the summer months when raw mangoes are in season, making it a refreshing and delightful treat to beat the heat. Whether enjoyed as a snack, appetizer, or part of a festive meal, Kacche Aam Ki Launji & Mangrail Ki Puri never fails to captivate the taste buds with its vibrant flavors and textures.

 

 

Cooking Tips

 

1. Choose Ripe Mangoes: Select ripe but firm raw mangoes for the chutney to ensure a perfect balance of sweetness and tanginess.
2. Adjust Sugar: Taste the chutney as you cook and adjust the amount of sugar according to the tartness of the mangoes.
3. Fry Puris in Hot Oil: Make sure the oil is hot enough before frying the puris to achieve a crispy texture and prevent them from absorbing too much oil.
4. Roll Puris Thin: Roll out the puris thinly to ensure they puff up evenly and become crispy when fried.
5. Serve Fresh: Serve the puris immediately after frying to enjoy them at their crispy best.

 

 

Pairing Guide

 

• Chilled Yogurt: Serve Kacche Aam Ki Launji & Mangrail Ki Puri with chilled yogurt for a refreshing contrast to the spicy and tangy flavors.
• Fresh Salad: Pair the dish with a fresh cucumber and tomato salad tossed with lemon juice and chaat masala for a light and refreshing accompaniment.
• Mint Chutney: Accompany Kacche Aam Ki Launji & Mangrail Ki Puri with mint chutney for an extra burst of flavor.

 

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Frequently Asked Questions about Kacche Aam Ki Launji & Mangrail Ki Puri

 

1. What is Kacche Aam Ki Launji & Mangrail Ki Puri?
   • Kacche Aam Ki Launji & Mangrail Ki Puri is a traditional Indian dish consisting of raw mango chutney served with crispy puris.
2. Can I use ripe mangoes for the chutney?
   • It's best to use raw mangoes for the chutney as they provide the perfect balance of tanginess and sweetness.
3. How do I store leftover chutney?
   • Leftover chutney can be stored in an airtight container in the refrigerator for up to a week.
4. Can I make the puris in advance?
   • Yes, you can make the puris in advance and store them in an airtight container. Reheat them in the oven before serving to regain their crispiness.
5. Can I skip nigella seeds in the puris?
   • While nigella seeds add flavor to the puris, you can skip them if you prefer a simpler taste.
6. Is this dish suitable for vegetarians?
   • Yes, Kacche Aam Ki Launji & Mangrail Ki Puri is a vegetarian dish.
7. Can I make the chutney less spicy?
   • Yes, you can adjust the amount of green chilies or omit them altogether to make the chutney less spicy.
8. What is the best way to serve this dish?
   • Serve the chutney and puris together as a snack or appetizer, or as part of a larger meal during festivals or special occasions.
9. Can I use store-bought puris instead of making them at home?
   • While homemade puris have a distinct taste and texture, you can use store-bought puris as a time-saving alternative.
10. Is Kacche Aam Ki Launji & Mangrail Ki Puri gluten-free?
    • The dish is generally gluten-free, but it's essential to check the ingredients of the puris to ensure they do not contain any wheat flour.

 

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