Pudina (mint) paratha

Pudina paratha - Unlike the other stuffed parathas, pudina paratha is made by adding chopped pudina leaves to the dough. The spice mixture which helps to balance the flavor of mint, can either be mixed with dough or sprinkled on each paratha. I tried making laccha paratha but it didn't come so much layered. I advise you to sprinkle the spice mixture on chapati and fold it and roll it again. Even if you don't get layered paratha, you will get soft paratha.
Ingredients (1 cup=250 ml)
For the dough
Pudina (mint) leaves - 1 cup tightly packed
Wheat flour - 2 cup
Ghee - 2 tsp
Salt for taste
Water to knead the dough
For the spice mix
Pudina leaves - 1/2 cup tightly packed
Cumin seeds - 1 tsp
Saunf (fennel) seeds - 1 tsp
Coriander seeds - 1 tsp
Red chilli - 2

Method
Making the dough
Finely chop the pudina leaves. Take these in a mixing bowl along with wheat flour. Add ghee and salt as needed. Add water little by little and knead the dough. The dough should be soft and smooth. Cover it with a thin cloth and allow it to rest for about 30 minutes.
For the spice mix
In a seasoning kadai, roast the fresh pudina leaves. Some pudina will discolour, but the others will turn crisp. Keep it aside when all of them become crisp. In the same kadai, take coriander seeds, cumin seeds and saunf seeds and roast them. Also break a red chilli into pieces and add it. Roast it  till the cumin seeds become fragrant. Remove from heat. In a blender, grind it to a fine powder. (This spice mixture can be mixed with dough while making it. But the better method is to sprinkle it on each chapati and roll it again.)
Take a medium sized portion from the dough. Roll it into a circular chapati. Sprinkle the spice mixture. Now you can roll it into pleats and make it into a circle.

Roll it again into a chapati.

Take a tawa and heat it. Take a paratha and place it on the tawa. Put some ghee.  Turn it, put ghee on this side also. Flip it over and over again till both sides are cooked.
Serve it hot with curds and pickle.