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.