Mughlai Paratha

Mix maida with salt and enough water to form a soft, pliable dough. Rest for 20 minutes.

Cook minced meat with onion, ginger-garlic paste, green chillies, red chilli powder, garam masala, and salt until dry and cooked through. Let cool. Mix in fresh coriander.

Divide dough into 4 large balls. Roll each into a thin circle on a lightly floured surface.

Whisk an egg with a pinch of salt. Place a portion of keema filling in the center of the rolled dough.

Pour beaten egg over the filling. Fold all four sides of the dough inward to form a square parcel, enclosing the filling completely.

Heat a tawa or griddle over medium heat. Place the sealed parcel seam-side down.

Press gently and cook for 3–4 minutes. Flip carefully.

Apply ghee liberally on both sides and cook until golden brown and crisp.

Cut into squares and serve hot with green chutney and sliced onions.