Sweet Mango Stuffed Paratha: A Delicious Indian Dessert & More
35 minutes
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About Sweet Mango Stuffed Paratha: A Delicious Indian Dessert & More
Imagine biting into a warm, flaky whole wheat flatbread bursting with the sweet, tropical flavor of mango. This easy Mango Stuffed Paratha recipe offers a delightful fusion of sweet and savory, perfect for any meal.Inside the soft, layered paratha, you'll discover a rich filling of mawa (sweetened reduced milk), luscious mango pulp, and aromatic spices. This unique Indian treat is a true culinary adventure.Surprise your loved ones with this simple yet unforgettable dish – it's sure to become a new family favorite!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Dough
- 0.25 cup Whole Wheat Flour whole
- 0.25 cup All-Purpose Flour
- 1 tsp Oil for shortening
- 1 tsp Salt or to taste
- 0.25 cup Water or as needed
For the Filling
- 0.25 cup Mawa sweetened reduced milk
- 2 tsp Semolina suji
- 0.25 cup Mango Pulp
- 0.5 cup Sugar powdered
- 1 tsp Cardamom ground
For Cooking
- Ghee Or Oil for shallow frying
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and oil.
- Gradually add water and knead until a soft dough forms. This will take about 5-7 minutes. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.
- In a separate pan, combine the mawa, semolina, mango pulp, and powdered sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens and forms a soft dough. This will take about 5-7 minutes. Remove from heat and stir in the ground cardamom.
- Divide the filling into small, equal-sized balls.
- Take a lemon-sized portion of the dough and flatten it slightly with your palm.
- Place a ball of the mango filling in the center of the flattened dough.
- Carefully bring the edges of the dough together to enclose the filling completely, forming a ball.
- On a lightly floured surface, roll out the stuffed dough ball into a thin, circular paratha.
- Heat a flat griddle or tawa over medium heat. Add a little ghee or oil.
- Place the paratha on the hot griddle and cook for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Add more ghee or oil as needed while cooking.
- Serve the warm, sweet Mango Stuffed Paratha immediately. Enjoy!
Recipe Notes
Good To Know
- For an extra burst of flavor, add a pinch of cardamom powder or freshly grated nutmeg to the mava-mango stuffing before sealing the paranthas.
- If fresh mango pulp is unavailable, use canned pulp but reduce the sugar powder slightly, as canned pulp is often pre-sweetened.
- To prevent the sweet stuffing from leaking, chill the stuffed dough balls in the refrigerator for 10–15 minutes before rolling them out and cooking.
- Serve the warm paranthas with a drizzle of condensed milk or a scoop of vanilla ice cream for a decadent dessert presentation.
Expert Tips
- Use a combination of all-purpose flour and whole wheat flour for a healthier and more textured parantha.
- Don't overstuff the paranthas, as this can make them difficult to seal and cook evenly. Start with a smaller amount of filling and gradually increase as you get more comfortable.
- Cook the paranthas over medium heat to ensure they are cooked through without burning. Use a generous amount of ghee or clarified butter for a crispy and flavorful finish.
Storage Instructions
- Store leftover paranthas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheat on a lightly greased skillet or in the microwave until warmed through.
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Recipe Nutrition
Calories: 170kcalCarbohydrates: 38gProtein: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 570mgFiber: 1gSugar: 25g
Jayshree Bhawalkar
Articles: 2
5 Comments
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So delicious! Excited to make it.
I’m eager to make this recipe!
Looks so incredible! Thank you for sharing.
This looks amazing! Thanks for sharing.
Perfect dish! Can’t wait to cook it.