In a large mixing bowl, combine 250 grams of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Gradually add water and knead the mixture into a soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
In a separate bowl, mix 1 cup of finely chopped fresh mint leaves (pudina), 1/2 teaspoon cumin seeds, 1/2 teaspoon red chili powder, 1/4 teaspoon garam masala, and 1/4 teaspoon salt.
Divide the dough into 6 equal portions. Roll out each portion into a small circle, about 4 inches in diameter.
Spread the mint mixture evenly over one of the circles, leaving a small border around the edge. Place another circle on top and press the edges together to seal.
Roll out the stuffed paratha gently, making sure not to tear the layers, until it is about 6-7 inches in diameter.
Heat a tawa or non-stick pan over medium heat. Place the paratha on the tawa and cook for 1-2 minutes on each side, or until golden brown spots appear. Apply a little oil or ghee on both sides while cooking.
Repeat steps 3-6 for the remaining dough and mint mixture.
Serve the pudina parathas hot with yogurt, pickle, or your favorite curry.