- In a mixing bowl, combine wheat flour, mango puree, cumin powder, red chili powder, and salt. Mix well and knead into a soft, non-sticky dough. Let it rest for 15 minutes.
- Divide the dough into 6 equal portions and roll each into a ball. Flatten a ball and roll into a small, thick circle using a rolling pin.
- Fold the circle in half to form a semi-circle, then fold the other side to seal completely.
- Flip the folded dough and roll again into a slightly thin paratha.
- Heat a griddle (tawa), place the paratha, drizzle oil, and cook on both sides until golden brown spots appear. Repeat with the remaining dough.
- Calories:22 kcal25%
- Energy:92 kJ22%
- Protein:0.3 g28%
- Carbohydrates:5 mg40%
- Sugar:5 mg8%
- Salt:2 g25%
- Fat:0.2 g20%
Last Updated on 2 months by Neha Deshmukh
Mango Wheat Paratha Recipe – Easy Indian Flatbread with Jeera & Chilli
Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra fruit into your meals. And honestly, who can resist the sweet, summery goodness of mangoes? I stumbled upon this Mango Wheat Paratha recipe a few years ago, and it’s been a family favorite ever since. It’s a delightful twist on the classic paratha, and it’s surprisingly easy to make. Let’s get cooking!
Why You’ll Love This Recipe
This Mango Wheat Paratha is more than just a delicious breakfast or snack. It’s a little burst of sunshine on your plate! The sweetness of the mango beautifully complements the earthy wheat flour and the subtle spice of jeera (cumin) and chilli. It’s a fantastic way to introduce a little bit of Indian flavour to your family, and it’s perfect for a quick weekday meal or a festive brunch. Plus, it’s a great way to use up ripe mangoes!
Ingredients
Here’s what you’ll need to whip up these delightful parathas:
- 1 heaped cup wheat flour (approx. 150g)
- 1 small mango (~1/2 cup mango puree, approx. 120ml)
- 1/4 teaspoon jeera powder (cumin powder)
- 1/4 teaspoon red chilli powder (adjust to taste)
- Salt to taste
- Ghee or oil as needed (for cooking)
Ingredient Notes
Let’s talk ingredients – a few little tips from my kitchen to yours!
Wheat Flour: Choosing the Right Type
I prefer using whole wheat flour (atta) for this recipe. It gives the parathas a lovely rustic flavour and texture. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
Mango Puree: Fresh vs. Store-Bought & Ripeness
Fresh mango puree is always best! Use a ripe, sweet mango – Alphonso or Kesar are fantastic choices if you can get them. If you’re using store-bought puree, make sure it’s 100% mango with no added sugar. The riper the mango, the less chilli powder you’ll need!
Jeera Powder: The Aromatic Spice
Jeera powder (cumin powder) adds a wonderful warmth and aroma to these parathas. Make sure yours is fresh for the best flavour. You can even lightly dry roast cumin seeds and grind them yourself for an extra boost!
Red Chilli Powder: Adjusting the Heat
I like a little kick, so I use Kashmiri red chilli powder for its vibrant colour and mild heat. Feel free to adjust the amount to your liking – or even omit it altogether if you prefer a milder flavour.
Ghee vs. Oil: Flavor & Tradition
Traditionally, parathas are cooked with ghee (clarified butter) for a rich, nutty flavour. However, you can absolutely use oil if you prefer. I sometimes use a mix of both!
Step-By-Step Instructions
Alright, let’s get down to making these parathas!
- In a mixing bowl, combine the wheat flour, mango puree, jeera powder, red chilli powder, and salt.
- Mix everything well and start kneading it into a soft, non-sticky dough. Add a little water if needed, but be careful not to overdo it.
- Once you have a smooth dough, let it rest for about 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
- Divide the dough into 6 equal portions and roll each into a ball.
- Flatten a ball slightly and roll it into a small, thick circle using a rolling board. Don’t worry about making it perfect!
- Now, fold the circle in half to form a semi-circle, then fold it again to create a triangle. This folding technique helps create layers in the paratha.
- Flip the folded dough and gently roll it again into a slightly thinner paratha, about 5-6 inches in diameter.
- Heat a dosa tawa (flat griddle) or a non-stick pan over medium heat.
- Place the paratha on the hot tawa, drizzle a little ghee or oil around the edges, and cook for about 2-3 minutes on each side, until golden brown spots appear.
- Repeat with the remaining dough.
Expert Tips
Here are a few things I’ve learned over the years to make the perfect Mango Wheat Paratha:
Kneading the Dough: Achieving the Right Consistency
The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.
Rolling the Paratha: Tips for Even Thickness
Rolling evenly can be tricky! Try to apply even pressure as you roll. If the paratha starts to stick to the rolling board, dust it with a little flour.
Cooking the Paratha: Recognizing Doneness
The paratha is ready when it’s golden brown and slightly puffed up. You can gently press it with a spatula to check if it’s cooked through.
Preventing Stickiness: Tawa Temperature & Oil Usage
Make sure your tawa is hot enough before you place the paratha on it. A well-heated tawa and a generous drizzle of ghee or oil will prevent sticking.
Variations
Want to switch things up? Here are a few ideas:
Vegan Mango Paratha
Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
Gluten-Free Mango Paratha (Alternative Flours)
You can use gluten-free flour blends, or try using besan (gram flour) or rice flour for a different flavour profile.
Spice Level: Mild, Medium, or Hot
Adjust the amount of red chilli powder to suit your taste. My friend Priya likes to add a pinch of garam masala for extra warmth!
Festival Adaptations: Mango Paratha for Teej or Raksha Bandhan
These parathas are a lovely addition to festive breakfasts during Teej or Raksha Bandhan. They’re a sweet and auspicious way to start the day.
Serving Suggestions
Mango Wheat Paratha is delicious on its own, but it’s even better with a side of:
- Yogurt (plain or sweetened)
- Mango chutney
- A sprinkle of powdered sugar
- A cup of chai (Indian tea)
Storage Instructions
Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.
FAQs
Let’s answer some common questions:
What type of mango is best for this paratha?
Alphonso or Kesar mangoes are ideal, but any sweet, ripe mango will work well.
Can I make the dough ahead of time?
Yes, you can! Just cover the dough with a damp cloth and let it rest in the refrigerator for up to 24 hours.
How do I prevent the paratha from becoming hard?
Don’t overcook the paratha. Cook it until it’s golden brown and slightly puffed up, but not crispy.
What can I serve with mango paratha besides yogurt?
Mango chutney, a sprinkle of powdered sugar, or a cup of chai are all great options.
Can I freeze these parathas after they are cooked?
Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Reheat on a tawa or in a microwave.
Enjoy! I hope you love this Mango Wheat Paratha recipe as much as my family does. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
