Ingredients :
500gms atta
200gms mutton kheema
1 tsp dhaniya
1/2 tsp garam masala
1 onion, chopped
1/2 tsp chilli powder
A pinch of haldi
75g oil
1 egg
1 bunch of corriander
1/2 tsp ginger-garlic paste
Salt to taste

Method:
Boil the kheema in salted water until it is tender. Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, haldi , chilli powder, dhaniya, garam masala, boiled kheema & fry for 5 mins.

Add chopped corriander leaves and remove from heat. Keep aside. Mix atta with salt, water and knead to smooth dough. Keep aside for 10 mins. Then make small balls from the dough, roll into thin triangle shaped chapathis.

In the middle, place kheema curry and spread till end. Place another chapathi over this and close the edges by pasting using beaten egg.

Fry these parathas over flat pan on both sides until golden brown using oil. Serve hot with butter & curd.