In a mixing bowl, add the ingredients - flour, besan, mint(fresh & dried), spices, 2 tablespoon oil and salt. Using your fingers mix everything well.
Now start adding water in parts. Initially you can add Â½ cup water. Thereafter, the amount of water required depends upon the absorption quality of the flour.
Mix and begin to knead the dough. Add water as needed and knead for 3-5 minutes to make a smooth and firm dough. It should not be very loose or sticky. I used about ⅔ cup water.
Cover the dough and let rest for 30 minutes.
Divide the rested dough into equal portions and using your palms make them into medium sized balls. You can make them larger if you want thicker parathas.
Place the dough ball on a rolling surface and sprinkle some dry flour on both sides.
Roll the dough into a large thin circle of about 10 inch diameter. Dont worry about the shape right now, it should be thin.
Brush oil on the top surface(you can sprinkle a little more chaat massala if you wish) and begin to fold from edges like a hand fan, making thin pleates on top of each other.
Once there is a thick pleated long roll of the dough, fold it inwards like a spiral into a circle dough ball. Press down lightly, sprinkle dry flour.
Meanwhile, set a tawa to heat up on medium high stove. Roll the dough ball to a paratha of 6 inches. These will be slightly thick.
Place the paratha on the hot tawa. Keep the flame to medium high. Don't cook on low flame.
When you see paratha puffing on the top, flip it. Liberally spread oil on the cooked side. Flip and repeat for the second side. After you apply oil. toast nicely on both sides. You can make them crispy or keep them soft.
Crush a little before serving, that way the layers separate a bit but this step is optional.
Serve them. These keep for 1-2 days well in the fridge as well. Just warm them slightly on a suoer hot tawa before serving.