Mango Paratha Recipe – Sharmis Passion

Mango Paratha: To make regular paratha, mango pulp is mixed with wheat flour. It has a balance of sweetness of mango and spice of chilli powder. Its taste is a little different from normal plain paratha, but it is very tasty and unique. It is usually made during the mango season when ripe mangoes are easily available.

When baked on the pan, the taste of paratha becomes soft from inside and slightly crispy from outside. Mango gives mild sweetness and also makes the dough naturally soft. You can make this for breakfast or evening tiffin when you want something different from the usual chapati. It tastes good even without any side dish.

About Mango Paratha

Mango Paratha is made by mixing mango puree and simple spices in wheat flour, rolling it thinly and roasting it on a pan. Instead of water for kneading the dough, mango pulp gives moisture and flavor to the dough. Due to this, the paratha becomes soft and colorful with light yellow color. This is a simple variation on the regular paratha recipe and is very easy to make.

The taste is a mixture of sweet, spicy and mildly spicy depending on the mango used. Cumin powder adds an earthy flavor and red chili powder adds mild heat. When it is roasted with a little ghee or oil, it gives nice brown spots and a nice aroma.

There are a few ways to shape this paratha. You can roll it like a normal round paratha or fold it and re-roll it to make layers. The folding method gives a more soft and flaky texture. This is not a stuffed paratha but it becomes soft when folded.

Children also like the mild sweet taste and they eat it without any hassle. I usually make this when there is mango pulp left after juicing. This is a good way to use it up without wasting it.

Mango Paratha Ingredients

• wheat flour – I have used wheat flour as the base of this paratha. It gives structure and soft texture, use good quality flour for better results.
• Mango Puree – I have added it for sweetness and soft dough. It has light yellow color and mild fruity flavour, if fresh mango is not available then canned pulp can also be used.
• cumin powder – I used it for taste and aroma. It balances the sweetness of mango well and gives good taste.
• chilli powder – I have added it for mild spice. You can adjust this depending on how spicy you want it to be.
• ghee or oil – I used ghee while toasting for nice aroma and soft texture. If you want, you can also use oil or ghee is not available.

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How to make Mango Paratha step by step

1. Measure and take one cup of wheat flour in a mixing bowl. – Add half cup mango puree in it. Add cumin powder, red chilli powder and salt as required.

2. Mix well first, then knead into a soft, sticky dough. Keep it aside for 15 minutes without disturbing it.

3.Roll it into 6 lemon sized balls. Take a ball, flatten it slightly with your palms and place it on the rolling board. Sprinkle flour and roll into small balls.

4.Fold them from both the sides as shown, then fold them from the other side in the same manner. Seal it completely.

5.Now turn it to the other side and roll out a thin paratha. Roll out the parathas and prepare them.

6. Heat the dosa pan, place the paratha on it and sprinkle a little oil all around with a ladle. It will swell well, then turn it over and cook from both the sides until brown spots start appearing here and there. Make all the parathas in the same manner.

serve hot.

Expert Tips

• ripe mango – I choose sweet ripe mango for better taste. The taste of sour mango may change slightly.
• let the dough rest – After kneading I let it rest for at least 15 minutes. This makes the dough softer and easier to roll.
• cook on low flame – I have noticed that because of the mango it ripens quickly. Therefore, cook on low flame otherwise it may burn quickly.
• Do not roll too thin – I roll a little thick so that it remains soft inside. Paratha that is too thin may become dry.
• Try the Folding Method – I simply fold and re-roll for softer layers. If you want, you can also make a simple round.

serving and storage

Serve Mango Paratha hot with curd or pickle. It also looks good for breakfast or lunch box. Store leftovers in an airtight container and keep at room temperature for a few hours. If necessary, reheat on the pan before serving.

general questions and answers

1.Can I use store bought mango pulp?

Yes, you can use canned mango pulp.

2.Is it too sweet?

It is mildly sweet with a little spice. If you want less sweetness then you can reduce the quantity of mango.

3.Can I skip chili powder?

Yes, you can skip it if you are making for children. It will become even sweeter in taste.

4.Why is my paratha burning fast?

Due to the natural sugar in mango, it ripens quickly. Therefore always cook on low flame.

5.Can I make it ahead of time?

You can knead the dough and keep it for a few hours. Cook fresh for best soft texture.

If you have any further questions about this Mango Paratha Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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