Wash and soak chana daal for 2 hours

Wash again and grind it coarsly.

Heat 2 tbls oil in a pan,add crushed coriander seeds, crushed fennel seeds and asafoetida.

When seeds become golden then add ginger, crushed chana daal,1/2 t.s salt and chilli powder and roast on low flame for 1 minute.(no need to dry it completly)

Take out in a bowl and add grated raw mango and mint leaves, mix well and keep aside.

In a big bowl ,add wheat flour, semolina, salt and 1 tbls oil.mix ,and make a soft dough.

Take a small ball from the dough and roll a little, then stuff 1.5 tbls of mixture in it .

Collect the sides and close to make a ball.and roll into a medium thick paratha

Put it on to a medium hot griddle (tawa) and cook till light brown spot appears on one side

Flip the side and cook from other side, apply little oil and cook from both sides by pressing gently with a spatula.

Serve hot.