Mango Paratha

Peel the mango and blend the flesh into a smooth puree without adding water.

In a mixing bowl, combine whole wheat flour, mango puree, sugar (if using), designated coconut, cardamom powder and a pinch of salt.

Knead into a soft, firm dough.

Cover and let the dough rest for 15-20 minutes.

Divide the dough into equal-sized balls. Roll each ball into a thin circle using dry flour for dusting

Heat a tawa (griddle) over medium heat. Place the paratha on it and cook until spots appear. Flip, apply ghee or oil, and cook until both sides are golden brown and crisp.