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Mango Roti with Mint and Chilis

  • Author: Raj Thandhi
  • Total Time: 30 minutes
  • Yield: 4 servings (8 rotis) 1x


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)


  1. Combine the mango, mint, and green chili puree
  2. 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. 
  3. 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. 
  4. Roll the portions into tight balls – or a peda. Lightly flatten the balls by pushing in the centre, creating a disk shape.
  5. Now pinch the edges of the disk with two fingers to expand the disk. (see the attached video)
  6. Roll out into a circular roti shape.
  7. 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.
  8. Remove the puffed roti onto a plate and coat with butter.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Roti
  • Cuisine: Indian


  • Serving Size: 2 Rotis