In a bowl with mashed raw bananas add black sea salt, dry mango powder, sprinkle salt to taste. Mix well.

In a tadka pan heat oil and once hot add cumin seeds, sesame seeds, asafetida, chopped green chilies and on low flame roast for 15-20 seconds.

Next add turmeric powder, red chili powder, parantha powder and roast for half a minute stirring continuously.

Add the tempering in the bowl with raw bananas, sprinkle garam masala, chopped coriander and blend in all ingredients.

Ready your chakhla, rolling pin, flour to dust the dough balls.

Now take a small dough ball, roll it in your palms, dust it with the flour and roll it flat and outwards on chakhla with help of rolling pin.

Keep a spoonful of batter in the center, gather all the edges and seal well.

Press and flatten it out, dust with flour and pat the extra away.

Gently roll it outwards and evenly.

Heat a griddle, and once it is medium hot, apply oil.

Now flip the parantha over and let it roast in low-medium flame.

Flip the sides cook until golden from both sides.

Pour tsp oil on top of it and flip it over, oil the other side and cook by flipping the sides and then transfer it to a kitchen towel lined plate.