Tear the pudina leaves, wash them twice, dry the leaves and chop them.
Take wheat flour and add salt, cumin, 1 table spoon oil or ghee, and chopped pudina leaves to it. Knead the dough with water and leave it for 20 minutes.
Make small balls of the dough and roll out into 3-4 inch chapatis. Now apply oil on the rolled out chapati and fold it from one side in the shape of half moon. Apply oil on the upper surface of the folded chapati and fold it once again to make a triangle. Now take it, dust it with dry flour and roll it again.
Put the rolled out parantha on the heated pan and apply little oil on the both sides. Allow it to turn brown from both the sides. Prepare more paranthas with the same method.
Hot Pudina Paranthas are ready, you can serve it with curd, any vegetable, or pickle.
If paranthas are served into the plate directly from the pan, they will taste even better.
For four people.
Time taken: 40 minutes.
You can prepare paranthas with coriander leaves in the same manner.