Place the whole-wheat flour and salt in a bowl. Add coriander leaves, mint leaves and knead into a soft dough using water. Cover and rest the dough for twenty to twenty five minutes.
Divide the dough into eight equal portions. Shape them into balls. Blend yogurt and chaat masala. Roll out each ball into a medium sized chapati. Spread a tablespoon of the yogurt mixture.
Fold the chapati like a fan and twist it back into the form of a ball. Keep aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter.
Cook on a hot non-stick tawa till both sides are lightly golden brown. Before serving, crush the paranthas lightly between your palms to open out the layers.
If you are cooking Dhania Pudina Parantha in the tandoor, apply a little water on the side that you are going to stick to the tandoor wall.