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Multigrain Mango Lavash with Mango Salsa Recipe

Lavash...crispy Flatbread,given a healthy makeover with multigrain flour and mango puree.Teamed with sweet n tangy mango salsa,its a match made in heaven to tickle our taste buds and give a treat to our eyes.Perfect healthy snack for that choti si bhookh.

  • Prep time:
  • 15mins
  • cook time:
  • 20mins
  • serves:
  • 4-5

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Recipe Notes

All ovens behave differently. So keep an eye on your lavash once 15 minutes are over.

Tags

  • #mangomaniarecipe
  • #contest151
Ingredients

Ingredients For Multigrain Mango Lavash with Mango Salsa Recipe

Methods
  • 1. Mix multigrain atta,maida and some salt. Add 1/2 tsp oregano,1 tsp red chilli flakes,1 tsp all purpose seasoning, parsley and thyme.
  • 2. Add safed till and kale till.Mix well.
  • 3. Add olive oil and mango puree.If mango is too sweet,add few drops of lemon juice.
  • 4. Knead a firm soft dough.Keep aside covered for about 30 minutes.
  • 5. Now divide the dough in 5 equal balls.Start working on one part.
  • 6. Brush oil on your rolling board and rolling pin and roll the dough into a thin papad like chapati.
  • 7. Prick it with a fork to avoid fluffing while baking.
  • 8. With a knife or pizza cutter,divide it in 4 equal parts diagonally.
  • 9. Then divide each part in three parts diagonally. This means the chapati will be divided into 12 parts which resemble triangles.
  • 10. Grease a baking tray. Place these on the tray at a distance from each other.
  • 11. Brush oil over them. Bake in a preheated oven at 180 degree for 15 to 20 minutes or till they turn crisp.
  • 12. Take out and keep on a cooling rack. Enjoy with mango salsa.
  • 13. For mango salsa,finely chop mango,tomatoes,mint coriander leaves.
  • 14. Add salt,red chilli flakes, all purpose seasoning,safed and kale till.
  • 15. Add lemon juice and mix well.Let it sit for about 10 minutes so that the juices mingle.

Products used in Recipe

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