Mango Pickle Masala Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Mango Pickle Masala Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s packed with flavour. This Mango Pickle Masala Paratha is a family favourite – it’s a little bit spicy, a little bit tangy, and totally addictive. I first made this when I was craving something different from the usual aloo paratha, and it quickly became a regular in our kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average paratha. The magic lies in the mango pickle masala, which adds a burst of incredible flavour. It’s a quick and easy recipe, perfect for a weeknight dinner or a weekend brunch. Plus, it’s a fantastic way to use up leftover pickle masala! You’ll love how the subtle heat and tangy notes complement the soft, flaky paratha.

Ingredients

Here’s what you’ll need to make these delicious Mango Pickle Masala Parathas:

• 3 cups (360g) Wheat flour + for dusting
• 2 tablespoons (30ml) Mango Pickle Masala
• 5-6 Garlic cloves, crushed
• 1 tablespoon (15ml) Kalonji (Onion Seeds)
• 1 tablespoon (15ml) Curd
• 1-2 teaspoons (5-10ml) Sugar
• 2 tablespoons + as needed (30ml+) Oil
• to taste Salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your parathas.

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for that authentic flavour and texture. You can find it at most Indian grocery stores. If you’re in a pinch, you can use all-purpose flour, but the parathas won’t be quite as rustic.

Mango Pickle Masala: Regional Variations & Spice Level

Mango pickle masala is the star of the show! It’s a blend of spices used in making mango pickle, and you can find it pre-made in most Indian stores. Spice levels can vary a lot depending on the brand and region. Start with 2 tablespoons and adjust to your liking.

Kalonji (Onion Seeds): Flavor Profile & Uses

Kalonji, also known as nigella seeds, adds a lovely smoky and slightly bitter flavour. Don’t skip these – they really make a difference! They’re often used in Indian breads and curries.

Curd (Yogurt): Full-Fat vs. Low-Fat Options

I usually use full-fat curd (yogurt) for a richer dough, but low-fat works just fine too. Just make sure it’s plain, unsweetened yogurt. About 15ml is perfect.

Oil: Best Oils for Cooking Parathas

Any neutral-flavored oil will work for cooking the parathas – vegetable, canola, or sunflower oil are all good choices. I sometimes use a little ghee (clarified butter) for extra flavour, but oil is more traditional.

Step-By-Step Instructions

Alright, let’s get down to making the parathas!

1. In a large mixing bowl, combine the wheat flour, mango pickle masala, crushed garlic, kalonji, curd, sugar, oil, and salt.
2. Gradually add water, a little at a time, while kneading to form a medium-stiff dough. It should be pliable but not sticky.
3. Let the dough rest for about 10 minutes. This allows the gluten to relax, making the parathas softer.
4. Knead the dough again for 3-4 minutes. This helps develop the elasticity, which is key for rolling out the parathas.
5. Divide the dough into lemon-sized balls.
6. Roll each ball into a thick paratha (about 6-8 inches in diameter) using a little flour for dusting to prevent sticking. Don’t worry about making them perfectly round!
7. Heat a griddle or flat pan over medium heat.
8. Cook each paratha on the hot griddle, applying oil to both sides. Cook for about 2-3 minutes per side, or until golden brown and slightly puffed up. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Use warm water: Warm water helps the dough come together more easily.
• Roll evenly: Try to roll the parathas to a consistent thickness for even cooking.
• Cook on medium heat: Cooking on high heat will burn the parathas before they cook through.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the water amount.
• Spice Level Adjustment: Add a pinch of red chilli powder for extra heat, or reduce the mango pickle masala for a milder flavour.
• Festival Adaptations (e.g., Holi, Diwali): Serve with special festive chutneys and sweets! My grandmother always made these for Diwali.

Serving Suggestions

Serve these Mango Pickle Masala Parathas hot, straight off the griddle! They’re delicious with:

• Chutney (mango chutney, mint chutney, or coriander chutney are all great choices)
• Yogurt (plain or raita)
• A simple side salad

Honestly, they’re also fantastic enjoyed plain – the flavour is that good!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little oil. They won’t be quite as fresh as when they’re first made, but still tasty!

FAQs

Let’s answer some common questions:

What is Mango Pickle Masala and where can I find it?

It’s a spice blend used in making mango pickle, and you can usually find it at Indian grocery stores. Look for it in the spice aisle.

Can I make the dough ahead of time?

Yes, absolutely! You can make the dough a few hours ahead and store it in the refrigerator. Just bring it back to room temperature before rolling.

What is the best way to prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t cook them on high heat. Adding a little oil while kneading also helps.

Can I use ghee instead of oil?

Yes, ghee adds a lovely flavour! Use it in place of oil for cooking the parathas.

What other chutneys or accompaniments go well with Mango Pickle Masala Paratha?

Mango chutney, mint chutney, coriander chutney, and raita are all fantastic choices. You can also serve them with a simple side salad or a bowl of dal.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!