Mango Paratha is made by mixing the mango pulp with wheat flour in the regular making of paratha. It has a balance of sweetness from mangoes and spice from chilli powder. The flavor is little different from regular plain paratha, but it is very tasty and unique. This is usually made during mango season when ripe mangoes are easily available.
The texture of the paratha turns soft inside and slightly crisp outside when toasted on tawa. Mango gives slight sweetness and also make the dough soft naturally. You can just try making this for breakfast or evening tiffin when you want something different from usual chapati. It tastes good even without any side dish.
Jump to:
About Mango Paratha
Mango Paratha is made by adding mango puree into wheat flour along with simple spices, rolled slightly thin and toasted on tawa. Instead of using water to knead, mango pulp give moisture and flavour to the dough. This makes the paratha soft and colorful with light yellow shade. It is a simple twist to regular paratha recipe and very easy to prepare.
The taste is a mix of sweet, spicy and mildly tangy depending on the mango used. Jeera powder adds earthy flavor and red chilli powder gives slight heat. When toasted with little ghee or oil, it develops nice brown spots and good aroma.
There are few ways to shape this paratha. You can roll like normal round paratha or fold and roll again for layers. Folding method gives more soft and flaky texture. It is not stuffed paratha but folding helps in making it softer.
Kids also like the mild sweet taste and eat without much fuss. I usually make this when mango pulp is leftover after making juice. It is a good way to use that without wasting.
Mango Paratha Ingredients
- Wheat flour - I have used wheat flour as the base for this paratha. It gives structure and soft texture, use good quality flour for better results.
- Mango puree - I added for sweetness and soft dough. It gives light yellow color and mild fruity flavor, canned pulp can also be used if fresh mango is not available.
- Jeera powder - I used this for flavor and aroma. It balance the sweetness of mango nicely and adds good flavor.
- Red chilli powder - I added for mild spice. You can just adjust it depending on how spicy you want it.
- Ghee or oil - I used ghee while toasting for nice aroma and soft texture. You can use oil also if you prefers or if ghee is not there.
Similar Recipes
How to make Mango Paratha Step by Step
1.Measure and take a heaped cup of wheat flour in a mixing bowl. Add half cup mango puree to it. Add jeera powder, red chilli powder and required salt.
2.Mix well first then knead it to soft non sticky dough. Rest aside for 15 minutes without disturbing it.
3.Roll it into 6 lemon sized balls. Take one ball flatten it slightly with your palms and place it on the rolling board. Sprinkle flour and roll to a small thick circle.
4.Fold them from both sides as shown then fold from other side also like this. Seal it completely.
5.Now turn over to other side and roll it to a slightly thin paratha. Roll the parathas and make it ready.
6.Heat a dosa tawa, place a paratha drizzle oil and slightly on all sides with a ladle. It will puff up nicely, then turn over and cook on both sides until brown spots appear here and there. Like wise make all the parathas.
Serve hot.
Expert Tips
- Ripe mango - I choose sweet ripe mango for better taste. Sour mango may change the flavor little.
- Rest the dough - After kneading, I rest it for at least 15 minutes. This makes dough more soft and easy to roll.
- Cook in low flame - I have noticed it cooks faster because of mango. So cook in low flame otherwise it may burn quickly.
- Do not roll too thin - I roll slightly thick so it stays soft inside. Very thin paratha may become dry.
- Try folding method - I just fold and roll again for soft layers. You can also make simple round ones if you prefer.
Serving and Storage
Serve Mango Paratha hot with curd or pickle on side. This goes well for breakfast or lunch box also. Store leftover in an airtight box and keep at room temperature for few hours. If needed warm on tawa before serving again.
FAQS
1.Can I use store bought mango pulp?
Yes you can use canned mango pulp.
2.Is it very sweet?
It is mildly sweet with little spice. You can reduce mango quantity if you want less sweetness.
3.Can I skip chilli powder?
Yes you can skip if making for kids. It will become more sweet in taste.
4.Why my paratha is burning fast?
Because mango has natural sugar it cooks quickly. So always cook in low flame.
5.Can I make it ahead of time?
You can knead dough and keep for few hours. Cook fresh for best soft texture.
If you have any more questions about this Mango Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Mango Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mango Paratha Recipe
Ingredients
- 1 heaped cup wheat flour
- 1 small mango (½ cup mango puree)
- ¼ teaspoon jeera powder
- ¼ teaspoon red chilli powder
- salt to taste
- ghee / oil to toast
Instructions
- Measure and take a heaped cup of wheat flour in a mixing bowl. Add half cup mango puree to it. Add jeera powder, red chilli powder and required salt.
- Mix well first then knead it to soft non-sticky dough. Rest aside for 15mins without disturbing it.
- Roll it into 6 lemon sized balls. Take one ball flatten it slightly with your palms and place it on the rolling board. Sprinkle flour and roll to a small thick circle.
- Fold them from both sides as shown then fold from other side also like this. Seal it completely.
- Now turn over to other side and roll it to a slightly thin paratha. Roll the parathas and make it ready.
- Heat a dosa tawa, place a paratha drizzle oil and slightly on all sides with a ladle. It will puff up nicely.
- Then turn over and cook on both sides until brown spots appear here and there. Like wise make all the parathas. Enjoy flavourful Mango Paratha!
Notes
- Ripe mango - I choose sweet ripe mango for better taste. Sour mango may change the flavor little.
- Rest the dough - After kneading, I rest it for at least 15 minutes. This makes dough more soft and easy to roll.
- Cook in low flame - I have noticed it cooks faster because of mango. So cook in low flame otherwise it may burn quickly.
- Do not roll too thin - I roll slightly thick so it stays soft inside. Very thin paratha may become dry.
- Try folding method - I just fold and roll again for soft layers. You can also make simple round ones if you prefer.
Harjeet Kaur
Very interesting indeed.
I have never come across such a recipe.
Thank you for sharing.
I am going to try it right away 🙂