1. Make dough with wheat flour, salt, mango pulp and two tablespoons of oil.
2. Divide into eight equal portions.
3. Dust each ball in flour and roll out into a diskette.
4. Apply some oil and sprinkle a little flour.
5. Put a tablespoonful of chhunda on one side of the diskette and roll to make a cylinder.
6. Fold over the sides and press slightly.
7. Rest them for a while.
8. Gently roll out again into squares.
9. Shake off excess flour. Heat a tawa.
10. Put the parantha on it and roast both sides on medium heat.
11. Dribble some oil and roast till both sides are golden and crisp.
12. Serve hot with chhunda.

Note: Click here for raita recipes to go with the paratha.