Grind mint leaves, coriander leaves, garlic, green chilies, salt, and cumin in a mixer to make a paste.

Transfer the paste to a mixing bowl and add thick curd. Mix well.

Grate the cucumber into the mixture, add black salt and mustard oil, and mix thoroughly. Set the raita aside.

In a mixing bowl, combine wheat flour, salt, and water to make a semi-soft dough.

Cover the dough and let it rest for 15 minutes.

Boil the soybeans for a minute, then squeeze out the water using your hands and grind them in a mixer jar.

Heat oil in a pan and add cumin, crushed coriander seeds, green chilies, ginger, onion, carrot, and soybeans. Sauté the mixture.

Add salt, coriander powder, turmeric, red chili powder, garam masala, and dry mango powder. Mix well.

Mash in the boiled potato and add chopped coriander leaves. Sauté for 2-3 minutes.

Let the stuffing cool down and make small balls out of it.

Take the rested dough and divide it into portions. Roll out each portion slightly.

Place a stuffing ball in the center, seal the edges, and roll it out gently into a paratha.

Cook the paratha on a hot griddle, applying ghee on both sides until golden brown.

Serve the parathas hot with the prepared raita.