Wash and pat dry the mint leaves. Lightly roast half of them on a hot tawa.
Cool and crush to a powder. Set aside. Chop the remaining mint leaves finely. Place the whole-wheat flour and salt in a bowl.
Add finely chopped mint leaves and knead into a stiff dough using water. Cover and rest the dough for twenty to twenty five minutes.
Divide the dough into six equal portions. Shape them into balls. Roll out each ball into a medium sized chapati and smear with butter and sprinkle with some flour.
Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter.