This recipe for mango roti was created thanks to leftovers. (Like most of my other flavoured roti creations). I did a big cooking event for about 50 people, and grossly over estimated how much mango chutney I would need. As always, my first thought was to make atta out of the extra chutney. Turns out that mango, mint, and green chilies make for a great flatbread!
Since then I’ve tweaked my recipe for mango roti a little, and now add a few other things to the mix. Honesty though, even if you use plain mango purre, these rotis taste amazing. Of all the flavoured rotis I’ve made for the blog, mango is definitely the flavour that comes out the best through roti. Some of the other ones like strawberry and vegetable definitely pop because of the colour, but the flavours are quite muted. Mango rotis on the other hand really highlight mango flavour.
For this recipe I highly recommend using fresh puree, but I have done it with pulp from a can in a pinch. Just remember, if you are using canned puree, your rotis are going to be quite sweet so you may want to add a little extra chili.
PS: If you are looking for more easy recipe ideas, make sure you are subscribed to my YouTube channel!
Mango Roti: Tips & Tricks
- Taste the puree before adding it to the atta. If it’s gotten to spicy, you can add a little brown sugar for balance. Or if it’s too sweet, add a little more chili.
- Let the atta (dough) rest at room temperature for 30 minutes before cooking the rotis if possible. Rested dough rotis always seem to puff better for me.
- Serve these with cucumber raita, plain dahi, or slathered in cream cheese and rolled. I love packing these guys for road trips!
- If you need a little extra help understanding how to create pedas (dough balls), and roll out rotis, watch this video.
Mango, mint, and just a little hit of green chili all rolled up in fresh and delicious rotis.
1/2 cup of mango puree
1/2 tbs of pureed mint
1 green chili pureed, or adjust to your spice preference.
1 cup durum flour (or your preferred roti flour)
Extra flour for dusting
Butter or topping rotis (optional)
- Combine the mango, mint, and green chili puree
- Add the flour into a wide bowl or atta parat. Slowly add in the mango puree, and start bringing the dough together. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel.
- Divide the dough into 6-8 portions depending on how big/thick you prefer your rotis. I make really tiny rotis and usually get 8 out of a cup of flour.
- Roll the portions into tight balls – or a peda. Lightly flatten the balls by pushing in the centre, creating a disk shape.
- Now pinch the edges of the disk with two fingers to expand the disk. (see the attached video)
- Roll out into a circular roti shape.
- Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.
- Remove the puffed roti onto a plate and coat with butter.
- Category: Roti
- Cuisine: Indian
- Serving Size: 2 Rotis