1.Firstly, you will have to begin with the cleaning of the mint leaves.
2.So, take the whole 1 cup of mint leaves which we are using to make the mint Parotta.
3.Wash and Clean the mint leaves properly for 2 or 3 times.
4.Always rinse them in a strainer so that the water is removed from the leaves.
5.Once you have properly washed the mint leaves, now keep them aside to dry.
6.When the water is completely removed and dried, then chop the mint leaves.
7.Now make small balls from the dough.
8.Take one of the balls. Roll it in dry wheat flour.
9.On a rolling board roll it in a small round of about 6″ diameter with the help of a rolling pin.
10.Apply ghee or oil all over and sprinkle flour evenly.
11.Now sprinkle the spice mixture which we have prepared.
12.Now start pleating the Parotta just like we pleat a saree or as done in Swiss roll.
13.Now roll the pleated dough in a circle. Join the edges.
14.Now again roll the Parotta to a diameter of 6-7 inches.
15.You will be able to see the layers lightly
16.Now heat a tava.
17.Put the rolled Parotta on the non-stick tava. Keep the flame to medium. When tiny bubbles start to appear, flip the Parotta. Apply oil on the above side.
18.Flip the Parotta to other side and apply oil. Press the Parotta with the help of a spatula.
19.Now cook the Parotta until it becomes golden brown.
20.Repeat the same process with the remaining balls.