Combine the mint leaves and green chillies along with 1/4 cup of water in a mixer and blend to a smooth paste.

Combine all the remaining ingredients, including the mint paste and knead into a soft dough using water as required.

Divide the dough into equal portions and make small size balls.

Roll out a ball into thin circle using a little whole wheat flour for rolling.

Heat a non-stick tava and cook it on a slow flame till pink spots appear on both the sides.

Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides.

Make more khakhras with the same procedure.

When khakhras Cool down, store in an air-tight container.