Ingredients:
2 cups whole wheat flour (atta), ¼ cup fresh coriander leaves, chopped, ¼ cup fresh mint leaves, chopped, Salt to taste, 2 tsp chaat masala
½ cup skimmed milk yoghurt

Method:
Place the whole wheat flour and salt in a bowl. Add coriander leaves, mint leaves and enough water to make soft dough. Cover and rest the dough for 20 to 25 minutes. Divide the dough into eight equal portions and shape into balls. Mix yoghurt and chaat masala.

Roll out each ball into a medium-sized chapatti. Spread with a tablespoon of the yoghurt mixture. Fold the chapatti like a fan and twist it back into the form of a ball. Set aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter. Cook on a hot non-stick tawa till both sides are a light golden brown. Before serving, crush the paranthas slightly between your palms to open out the layers.