Take wheat flour, salt and oil in a mixing bowl.

Mix well.

Add water little by little and make a soft, pliable dough. Knead well and set aside for 30 minutes.

At the time of making pudina paratha, lets get the filling prepared. Wash and roughly chop the mint leaves. Quickly dry roast in the tava for 1 minute.

Take the roasted mint leaves in a plate. Add salt, amchur powder and cumin powder. Mix well and set aside for few minutes. Squeeze out the excess water and set aside.

Divide the dough into 6-7 equal balls. Take one ball and roll out to a thin circle.

Apply some ghee over the rolled circle. Sprinkle some wheat flour and spread well.

Now sprinkle the prepared mint mixture all over the rolled dough. Do not over stuff.

Now start pleating the disc from the oppostie edge just like saree pleating. We call this as visiri madippu in Tamil.

Roll the pleated dough into a circle. Press and join the edges. Heat a iron griddle/tava now.

Now roll this again into a disc. layers will be slightly visible now.

Place the rolled disc on the hot griddle and cook till completely done from both sides. Apply butter generously while cooking.

Once done, the parathas will be crispy. Serve pudina paratha hot with raita. The layers will be more visible once the parathas are torn.