Mango paratha recipe | Mango recipes |Savory paratha recipe using ripe mangoes.
Mango paratha is an interesting recipe that flashed me, while I was having my lunch with my friends yesterday. We went out for lunch yesterday in Kailash Parbat restaurant here, and they have a wide variety of fresh mango recipes on their menu card.
Being a hardcore fan of mangoes, I was simple gazing at the list and one of my friends ordered a mango drink from that list. Though it is a juice, they added little crushed cumin seeds in that. I tasted that and was quite impressed by its taste. On our way back picked up of big bag full of mangoes and today morning, with my creativity, did this simple mango paratha. It turned out pretty good and I had this for my lunch with boondi raitha. Try this out at home and enjoy the summer with mangoes. Stay tuned for more mango recipes coming up in Jeyashri’s kitchen.
If you are looking for savory mango recipes then do try out our Mango paneer tikka, Mango Dhokla, Mango masala poha, Mango chickpeas bruschetta, mango hummus
Mango paratha recipe
Ingredients
- ½ cup Mango puree | pulp
- 1 cup Whole wheat flour | atta
- 1 tsp Red chili powder
- ½ tsp Cumin seeds | jeera
- 2 pinches Salt
- Ghee as needed to make parathas
Instructions
- Peel the skin of the mango and slice it. I used 1 small Alphonso mango. You can use any variety of mango.
- Grind this into a fine paste, without adding any water.
- In a wide bowl add the flour, mango puree, cumin seeds, red chili powder, and salt.
- Knead this into a pliable soft dough, as how we make parathas.
- I used the entire mango pulp. Add mango pulp little by little as it may differ according to the texture of the flour and also the size of the mango.
- If you feel the dough is dry, sprinkle a few drops of milk and knead the dough.
- Divide the dough into equal big lemon-sized balls. Gently dust it on the plain flour| atta.
- Roll it into thick parathas. I used the sharp lid of a box to make it into an even round-sized parathas.
- Heat a tawa and place the paratha on the tawa.
- Cook on both sides add a little ghee and take it out from the pan.
- Repeat the same procedure for the rest of the dough.
- Serve with any raitha or with any spicy gravy too.
Notes
1. You can add a little more red chili powder if you want this more spicy, than the dominating sweetness of the mango. 2. These parathas didn't taste too sweet but were good with a flavor of mangoes. 3. A pinch of chaat masala is added to the dough for a variation. 4. If you want it a little extra sweet, add 1 tbsp of sugar while grinding the mango. 5. Cumin seeds can be replaced with cumin powder. 6. Mango parathas pair well with any raita.
Method:
- Peel the skin of the mango and slice it. I used 1 small Alphonso mango. You can use any variety of mango.
- Grind this into a fine paste, without adding any water.
- In a wide bowl add the flour, mango puree, cumin seeds, red chili powder, and salt.
- Knead this into a pliable soft dough, as how we make parathas.
- I used the entire mango pulp. Add mango pulp little by little as it may differ according to the texture of the flour and also the size of the mango.
- If you feel the dough is dry, sprinkle a few drops of milk and knead the dough.
Interesting recipe Jey.. Does it tastes sweet?
No veena, as i used only half cup of the pulp. If you want a sweeter version add sugar while grinding the mango. I have mentioned about this in the post too
Thanks Jey
quite interesting recipe jeyashri. will try for sure
Jeyashri I tried this it's awesome along with mixed vegetable curry really yummy
Jeyashri I tried this it's awesome along with mixed vegetable curry really yummy