Pudina paratha

For the dough
Take atta, salt, ghee, carrom seeds and mint leaves in a bowl and mix using fingertips so everything is well mixed.

Now knead the dough by adding little water at a time and make smooth, soft dough.

Cover it and let it rest for 15-20 minutes.

Knead the dough again to make it smooth
balls and flatten between palms to make discs.

Roll like a chapati
Apply ghee generously and make pleats like chinese fan. Then stretch it slight and roll into spiral, tuck the end by pressing slightly to seal.

Dust generoughly with dry flour and roll into a circle lachha paratha.
Fry the paratha on hot tawa using little oil till both sides has brown spots.

Frying the paratha method is same as regular paratha.

Once fried from both sides, remove it to a plate and let it cool slightly.
Then crush it lightly to separate the layers.

Repeat the same for rest and enjoy hot paratha.