Fresh mint leaves
Whole wheat flour (atta)
2 cups + for dusting
Carom seeds (ajwain)
2 teaspoon + for cooking
Heat a non-stick pan and put ½ cup mint leaves in it and let them dry on low heat. Chop the remaining mint leaves.
To make the dough, put flour, carom seeds, salt, 2 tsps ghee and chopped mint leaves in a dough maker and process.
Add a little water at time and process till the dough is well formed. Set aside dried mint leaves to cool. Transfer the dough onto a work top and divide into equal portions.
Heat a non-stick tawa. Roll each portion of the dough into a thin roti, apply a little ghee and sprinkle a little flour and chaat masala.
Fold the roti into pleats like a fan, then turn it around into a round shape. Roll them into a parantha. Cook them on the tawa.
Put the cooled dried mint leaves in a strainer placed over a bowl and press to get a powder.
Drizzle a little oil over the parantha and press lightly. Turn over and drizzle a little oil and again press and cook till the parantha is crisp.
Add chaat masala and a little salt to the mint powder and mix. Take the paranthas in your hands and crush them lightly and place on a plate.
Sprinkle the spiced mint powder and serve hot with yogurt.