Mughlai Paratha

Cooked kheema ( Minced meat ): 250 gm
Atta: 2 cups
Pinch of salt
Water for kneading

1 Onion, medium sized, finely chopped
Ginger-garlic paste: 1 teaspoon
Small tomato, chopped: 1
Oil: 2 tablespoon
Green chillies, finely chopped: 2
Garam masala powder: 1/2 teaspoon
Salt to taste

Fry the onions till golden brown and add garam masala powder and ginger-garlic paste.

Once the masalas are fried add the tomato and salt.

Then add kheema, cook without lid on low flame until water dries. Add little water and cook for some more time with lid and let the water dry. Keep aside, let the kheema cool.

Knead the atta to make a soft dough. Do not make it too soft or too hard. Make medium sized balls and spread it in your palm to make a small pouch.

Add 1 tablespoon of the cooked kheema and seal the atta pouch.

Without adding too much pressure spread the kheema-stuffed atta balls to make a medium sized paratha. Avoid rolling all parathas at one go. It should be rolled and cooked immediately.

Fry parathas on a hot tawa with desi ghee till golden brown.

Serve with raw onions and mango pickle or dal.