Ingredients:

• 1 cup – Maida
• 1 tsp – baking powder
• 1\4 tsp – salt
• A little warm water to knead
• Melted Ghee for cooking parathas
• For Filling:
• 250 g – minced Meat (kheema)
• 2 – Onions (chopped)
• 2 – Cloves Garlic (crushed)
• 1 tsp – Ginger (paste)
• 2 – Tomatoes (pureed)
• 1/2 tsp – Green chillies (chopped finely)
• 1/4 tsp – Haldi powder
• 1/4 tsp – chilli powder1/2 tsp – Garam Masala
• Salt to taste
• 1 cup – peas
• 2 tbsp – Ghee

Method:

1. Sift together flour, baking powder and salt.
2. Gradually add warm water and knead until the dough is smooth.
3. Divide into 4 pieces and shape each into a small ball.
4. Allow to rest for 15 minutes.
5. Now flatten each ball and roll into a thin round. Apply melted ghee on it and fold twice.
6. Roll out into triangles.
7. Heat a tawa and cook parathas, using ghee on both sides.
8. Place filling in the parathas, roll up, put in a serving dish and serve hot with tomato-coriander chutney.
9. To make the filling:
10. Heat the ghee and fry onions, ginger and garlic till brown.
11. Add kheema and fry over high temperature for 5 minutes.
12. Add chillies, tomato puree, haldi, chilli powder, garam masala and stir well.
13. Cover and cook till the kheema is nearly cooked.
14. Add a little water if required to soften the kheema. Add the peas and 1/2 cup water and salt to taste.
15. Simmer on low flame till peas are tender and the ghee separates.
16. Use to fill parathas.