Recipe Aam Ka Parantha With Chhunda Stuffing

•Whole wheat flour (atta) 2 cups + for dusting
•Salt to taste
•Mango pulp 1/2 cup
•Oil to shallow fry + 2 tablespoons
•Chhunda 1 cup

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