Ever Tried Tasty Mango Parathas? Here’s How To Make Them At Home

Mangoes are probably one of the most loved fruits and they are mainly available in the summer season. Mangoes are high in vitamins, minerals and fibre. They pack a lot of nutrition into a low number of calories. One cup of chopped mango has 99 calories and 2.6 grams of fibre. Although mangoes are generally associated with weight gain, consuming them in moderation is absolutely fine. The good thing about mangoes is that you can have them in many forms like mango juice, mango pickle, mango salad, mango rasam and more. But one dish that stands out because of its unconventional nature is mango paratha.

Mango Parathas combine two delicacies to create an enjoyable and intriguing dish. If you are bored with eating chapati and puri, you can try making paratha with mango. So for all of you paratha and mango lovers, here is the recipe of how to make it at home. Mango Paratha is simple to make and an ideal choice for a weekend breakfast to satisfy your taste buds. Prepare the mango puree in advance. Blend the mango pulp thoroughly in a mixer, or if the mango is ripe, you can also make the puree manually.

Ingredients for making Mango Paratha include:

Wheat flour – 1 cup

1 ripe/ripe mango – take out its puree

Cardamom powder – 1/4 tsp

Chili powder – ¼ tsp

Salt – as per taste

Ghee/Oil – As required

How to make it:

First, put 2 cups of wheat flour into water and mix it into chapati dough. Add half a cup of mango puree to this. Add cardamom powder and chilli powder to this dough. Leave the dough for 15-20 minutes.

Now make small lemon sized balls. Flatten a ball with the help of your hands and roll it into a small circle. Then fold it. Again gently roll the ball into a paratha shape. Apply as gently as possible.

Now place the tawa on the stove and as it heats up, add the rolled paratha. Then cook the paratha well on both sides. Then add ghee or oil. Now serve the ready hot mango paratha to everyone at home.

Remember that you should not add too much water while kneading the dough. The water content in the puree is enough to make the batter.