The next thing we did to the mangoes is to bake them into the popular Indian bread - Rotis. With wheat flour and mangoes, this turned out to be a healthy tangy one.
Preparation time: 10-15 mins
Wheat flour (atta/godhampindi/godhihittu) 2 cups
Raw mango 1
Carom seeds (ajwain/vaamu) 1tsp
Cumin powder (jeera powder) 1 tsp
Refined cooking oil/ghee few tsps
Salt to taste
Wash, peel and grate the mango.
Add the grated mango, crushed carom seeds, cumin powder, salt to taste and a tsp of red chilli powder (optional, for those who love spicy rotis) to the wheat flour. Add a few drops of oil/ghee, water as required and knead to roti dough, thick and smooth. (A little finely chopped coriander can also be added ensuring that the coriander doesn’t overtake the mango’s flavor.)
Take lumps of the dough and bail into rotis.
Heat a pan/tawa and bake the rotis.
Mango roti is ideally dipped into thick curd or whipped cream and enjoyed. We splashed some butter onto the rotis and enjoyed them with sweet mango jam while watching the butter melt. The sweetness of the mango jam just complimented the tanginess of the rotis. We had them for brunch, you could have them anytime and more importantly whenever you feel ‘man-gry’ or mango-hungry!