In a bowl mix together wheat flour, carom seeds, salt, chili powder, oil and make into a medium dough with water as required.
Make into small balls, roll into a quarter plate size, spread clarified butter all over, sprinkle mint leaves.
Cut a slit from the outer edge till the centre.
Start rolling from the slit to form cone, roll out to a thick paratha.
Cook on a hot griddle, frying on both sides until light golden.
Serve hot with yogurt.
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