Wash the mint leaves and drain well.

In a small frying pan, add cumin seeds, fennel seeds and dried red chili and dry roast on low flame until fragrant.

Using a chopper, grind this into coarse powder.

Add salt, chat masala and fresh mint leaves and chop again coarsely. NOTE: We do not need fine paste so please do not add any water.

Transfer this mint mixture into a bowl and add wheat flour and knead using water to a soft dough.

Cover and allow to stand the dough for 10 minutes.

NOTE: I added mint mixture to the already kneaded dough and kneaded again.

Cook the parathas the usual way using desi ghee or oil.

Enjoy!