How to Make Crispy Parathas with Sweet Mango Chutney

Ingredients

Instructions

1. In a large bowl, combine the atta and salt. You can mix by hand or use a food processor (avoid the dough hook if it doesn’t reach the sides).
2. Gradually add lukewarm water and bring the mixture into a pliable dough. Depending on your atta and humidity, you may not need all the water. For softer parathas, add a bit more water, though the dough will be stickier to handle.
3. Knead for about 5 minutes. Halfway through, work in the teaspoon of oil until the dough feels smooth and not dry. The oil helps prevent a skin from forming while it rests.
4. Cover the dough and let it rest for 15 minutes.
5. With floured hands, divide the dough into 15 equal balls (slightly larger than golf balls). Use the reserved atta for dusting.
6. Shape each ball by pressing it lightly on the work surface and rotating to create a smooth round. Let the dough balls rest on a floured surface for 30 minutes to an hour if you prefer softer parathas—this step is optional but recommended.
7. Heat a tava or heavy skillet over medium-high heat.
8. Flatten a dough ball slightly, dust both sides with atta, and roll out into a circle about 6 inches (15 cm) in diameter.
9. Brush roughly 1/2 to 3/4 tablespoon oil over the surface of the rolled dough.
10. Choose a shaping method for layered parathas:
    1. Simple method: Cut a straight line halfway across the disk, then roll one end counter-clockwise into a flat cone. Stand it upright, press the center folds down to form a patty, dust with atta, and roll out to 6 inches.
    2. Flaky method: Roll the oiled disk into a tight cylinder (keeping oil inside), coil the cylinder into a spiral with the top end centered, press into a flat patty, dust with atta, and roll out to 6 inches.
11. To remove excess flour without deforming the paratha, gently pass the rolled disk between your hands a couple of times rather than shaking it.
12. Cook on the preheated skillet. When the paratha is placed on the skillet it will change color and begin to puff in spots. Flip it when the underside develops light brown spots.
13. Check the second side; when golden-brown blotches appear, add a little ghee or oil to coat the top half, then flip again. Lightly press puffed areas with a spatula to encourage even puffing and browning.
14. Cook until both sides have golden-brown spots. Keep cooked parathas warm in an oven-proof plate in the oven or in a covered container while you finish the batch.
15. Repeat the rolling, shaping and cooking steps with remaining dough balls.
16. Serve warm with mango chutney or alongside dishes like aloo gobi, curried chicken, or bhindi masala.

Notes

Ingredients

Instructions

Dice the ripe mango into small pieces and place them in a medium bowl. Mash the mango with your hands or a potato masher until it’s chunky—avoid over-mashing to prevent excess liquid.

Add the sugar, a pinch of salt, and the crushed red pepper flakes. Stir to combine and taste, adjusting sugar or spice as needed. Chill in the refrigerator before serving or serve at room temperature alongside warm parathas.