Place the whole wheat flour and salt into a bowl.
Add coriander leaves, mint leaves and enough water to make a soft dough.
Cover and rest the dough for 25 minutes.
Divide the dough into 8 equal portions and shape into balls.Mix yogurt and chaat masala.
Roll out each ball into a medium sized chapati.Spread way the tbsp of the yogurt mixture.
Fold chapati like a fan and twist it back into form of ball.Set aside for 5 minutes.
Roll out each portion into a prantha of 5-7 inches diameter.
Cook on hot non stick tawa till both sides are a light golden brown.
Before serving, crushed the parantha lightly between your palms to open out the layers.
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