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Amla ki launji recipe

If there is one thing that is invariably always found in my refrigerator then that is ‘Amla’. I make sure that everyone in my family consumes at least one Amla daily. My preferred form to eat it is Amla ki launji. This way it is very easy to eat it with paratha in breakfast. As a child, I never used to like its taste because then I didn’t know the benefits of Amla but my mom did. And now when I am a mom myself I am doing exactly what my mom did – to make my kids eat Amla which is an excellent source of Vitamin C and antioxidants. And I guess this legacy is going to continue for generations! Here in this article I am sharing the recipe of Amla ki launji. I am sure you will love this recipe.

Total time (preparation + cooking): 20 minutes

Ingredients for Amla Launji

  • 250 gms Amla (Indian Gooseberry)
  • 2 tablespoons (tbsp) Mustard oil (Sarso ka tel)
  • 1 teaspoon (tsp) Mustard seeds (Sarso)
  • 1 tsp Cumin seeds (Jeera)
  • 1 tsp Fennel seeds (Saunf)
  • 1 pinch Asafoetida (Heeng)
  • 2 Green Chilli (Hari Mirch) (Slit longitudinally)
  • ½ tsp Turmeric Powder (Haldi powder)
  • 2tsp dried Coriander powder (dhania powder)
  • Salt to taste (both table salt and black salt)
  • 2 tbsp Jaggery


  1. Boil the Amlas in a pressure cooker upto three whistles.
  2. Cool the Amlas. Remove the seeds and keep the Amla slices separately.
  3. Put a wok (kadai) on flame. Heat mustard oil. Once hot, add mustard seeds.
  4. When the mustard seeds crackle, add cumin seeds, fennel seeds, asafoetida and green chillies.
  5. After few seconds, add Amla slices into it.
  6. Now add the masalas – turmeric powder, coriander powder, salt.
  7. Add jaggery (you can add more jaggery if you want sweeter launji).
  8. Sprinkle a little water and let it cook for 2 more minutes and then remove it from the flame.
  9. Your sweet and sour Amla ki Launji is ready to serve.


      1. Since the Amla are very sour, you can add sugar (according to your taste) in addition to jaggery to make it sweeter.
    1. You can add red chilly powder in addition to green chilly if you want a spicier launji.
    2. Do not overcook the Amla since ascorbic acid (vitamin C) is labile, therefore it may be lost when subjected to heat (cooking). To read about the benefits of Amla, please read my article on Benefits of Amla.

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