Aam PannaIngredients1 Wholesale dust proof seal raw mango, boiled and peeled. Add the jaggery and cook till it melts.Aam ki LaunjiIngredients1 cup rawmango, chopped50 gm jaggery1 tsp methi seeds1 tsp mustard seeds1tsp cumin seeds1 tsp carom seeds1 tsp fennel seeds2 to 3 bay leaves5 to 6 black pepper seeds1 tbsp red chili powder1 tsp turmeric powder1 tsp coriander powder½ tsp garam masala2 tbsp oilMethodHeat the oil in a non-stick pan and add black pepper and bay leaves. Cut the edges of the bread slices and with the help of a rolling pin, press the slices. Fry for two minutes. Add jeera powder, salt and black salt. Spread the tempering over the chutney and serve.Mango Pani PuriIngredientsbunch pudinabunch coriander3 to 4 green chillies,choppedSalt as per taste1 tsp black salt½ tsp jeera powder1½ litre water½ cup raw mango piecesBoiled peas or potato toserve the pani puriMethodGrind pudina, coriander , mango pieces, green chillies into a paste. Mix the above paste in water to make the mango flavoured pani puri water. Mix all the ingredients and set aside. Similarly make all the rolls and set aside. Cook over high flame and allow to boil. Transfer to a bowl and set aside.Mix all the ingredients and cook for two minutes or till the oil gets separated from the masala.Add all the dry ingredients — red chilli, turmeric and coriander powder, and season it with salt.Tangy raw mango swiss rollIngredients1 cup rawmango, grated1 cup cheese, grated1 tsp cumin powder1 tbsp coriander, chopped1 tbsp mint,chopped1 tsp, green chilli, chopped1 tsp red chilli powder1 tsp chat masala4 to 5 breadslicesOil for fryingSalt to tasteMethodIn a bowl add the mango, cheese, mint leaves, coriander, cumin powder, red chilli powder, chat masala and salt. Cut them into halves.Served with sauce, chutney or any dip.Add the garam masala and cook for another minute.Serve the launji with roti or parantha. Add the raw mango and cook for another two to three minutes. Add the salt, black salt, jeera powder and let it boil until translucent. Add the methi, cumin, mustard, carom and fennel seeds and allow them to crackle.Mango and onion chutneyIngredients1 cup rawmango, chopped1 cup mint1 cup onion, chopped8 to 10 garlic cloves3 to 4 green chillies1 tsp cumin4 to 5 dry red chilies1 tsp mustard seedsA pinch of hingSalt to tasteMethodGrind the chopped raw mango, onions, mint, garlic cloves, cumin seeds, green chillies, two to three dry red chillies and salt to a fine paste. Add ½ cup water and cook for five minutes or till the gravy thickens over low heat. The quantity of sugar has to be adjusted according to the sourness of mango.Place the stuffing on it, make a roll and with help of a tooth pick, seal it.Remove the rolls from the pan and place on a kitchen towel to remove excess oil. Once the mixture cools, blend it and store it in the refrigerator.1 cup sugar1 tbsp roasted jeera powderSalt as per taste1 tsp black saltMethodIn a thick pan, add the boiled mango and sugar. Heat oil in a pan, and fry the rolls till they are golden brown. Serve it with 1:4 concentrate and water ratio. Serve this water chilled with the puris and your choice of filling..Heat the oil in a frying pan, add the cumin, mustard seeds, dry red chillies and hing.