Take tomato, green
chilli, kidney beans, salt, red chilli powder, cumin powder and mint leaves in a bowl and mix. Add ½ tbsp wheat flour and mash them together to a smooth mixture.
Divide the wheat flour
dough into equal portions, stuff each portion with some kidney beans mixture and seal the edges.
Dust the worktop with
some dry flour and roll out each stuffed ball into a parantha.
Heat a non-stick tawa
and place a parantha on it. Cook for a minute and flip. Drizzle a little oil all around and flip again. Drizzle a little oil all around and cook, turning sides, till both sides are evenly done. Cook the remaining paranthas in the same way.
Cut each parantha
into 4 triangles, arrange them on serving plates and serve hot.