Ingredients:

• Wheat flour – 1/2 kg
• Minced goat Meat – 250 g
• Oil
• Jeera – 1/2 tsp
• Green chilli – 2 ( chopped finely)
• Onion – 1 small size (chopped finely)
• Ginger-garlic paste – 1 heaped tbsp
• Dhania patta – 1 bunch ( chopped )
• Salt to taste
• Milk
• Water – 1 litre
• Butter – 100 g
• 2-3 – eggs
• For powdered masala:
• Haldi powder – 1.5 tsp
• Jeera powder – 1 tsp
• Dhania powder – 1 tsp
• Red Chilli powder – 1 tsp
• Garam Masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)

Method:

1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk. Keep aside.
2. Boil the minced mutton with salt and 1 tsp haldi powder in half litre water.
3. Pressure cook for 10 mins after the first whistle.
4. Saute and dry the excess water from the boiled keema.
5. Beat the egg with salt and half cup milk. Keep it aside.
6. Put oil in a kadai. Add jeera, chopped green chilli.
7. When jeera begins to splutter, add onion.
8. Saute for 2 minutes and then add ginger-garlic paste. Saute for 2 mins.
9. Add rest of the masalas and keema. Saute everything for 5 mins on medium flame.
10. Put dhania patta and cover the kadai.
11. Let the keema cook on slow flame for 7 minutes.
12. The stuffing for the (no Suggestions) paratha is now ready.
13. Take a ball of dough, flatten it, add some kheema, close it and roll to make a round paratha.
14. Cook the paratha on the tava. When both sides are cooked, put oil and spread it on both the surfaces.
15. Next, put 4 tbsp of the beaten egg on the paratha.
16. Spread it all over on both sides.
17. Put some more oil and cook the paratha on slow heat, till the egg is cooked properly over the paratha.
18. To serve the paratha, put 1 tsp butter on the paratha.
19. Serve with raita and sweet chutney or sauce.

Recipe courtesy of Mohita Prasad