Discover how to make crispy and flavorful Raw Mango Lachha Paratha at home. This tangy layered paratha combines the freshness of raw mango, aromatic spices, and crunchy textures, making it a perfect breakfast or tea-time snack.
A delightful summer special flatbread made with tangy raw mangoes, aromatic spices, and layered to crispy perfection. Perfect for breakfast or a tea-time snack!
Check off ingredients as you gather them.
In a large mixing bowl, sift the wheat flour, semolina, and all-purpose flour together.
Add the white sesame seeds, salt, red chili powder, finely chopped coriander, and grated raw mango. Pour in 2 teaspoons of oil for shortening (moen) and mix everything well with your hands.
Gradually add water and knead into a firm dough. Ensure the dough is not too soft. Cover and let it rest for 15 to 20 minutes to set.
After 20 minutes, knead the dough again for a minute to make it smooth. Divide it into slightly large portions (as lachha parathas are rolled thicker than regular rotis).
Roll a dough ball into a thin circle using dry flour for dusting.
Apply a thin layer of oil over the rolled roti. Using a sharp knife, cut it into thin vertical strips.
Gather all the strips together from one end to the other, roll them tightly into a spiral ball, and press down gently in the center.
Dust the layered ball with dry flour and roll it out gently into a paratha of medium thickness.
Heat a tawa (griddle) on medium flame and place the paratha on it. Flip it when light brown spots appear on the underside.
Apply desi ghee on both sides and roast on medium heat, pressing gently, until it turns golden brown and crispy. You will see the beautiful layers (lachhas) separating.
Serve hot with curd, pickle, chutney, or a hot cup of tea.
This Raw Mango Lachha Paratha combines the tangy freshness of grated raw mango with crispy, flaky layers for a unique twist on the classic lachha paratha. A firm dough, proper resting time, and careful layering are the secrets to achieving beautifully separated, crispy lachhas. Serve it hot with curd, pickle, mint chutney, or a cup of masala tea.
Use firm, slightly sour raw mangoes and squeeze out any excess moisture before adding them to the dough to prevent it from becoming sticky. Roll the layered dough gently without pressing too hard, or the flaky layers may disappear. Roast on medium heat with Desi Ghee until both sides are evenly golden for the crispiest texture.
Adding semolina gives the parathas an extra crispy texture that lasts for a longer time.
Yes, you can completely skip maida and use only wheat flour and semolina for a healthier version.
Raw mango releases moisture, so add water very gradually while kneading and keep the dough firm.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
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