Ingredients:

2 tbsp Oil
2 tbsp Ghee
2 Eggs, beaten
1 Onion, chopped
1 cup Wheat Flour
1 Tomato, chopped
500 gms minced Meat
5 Green Chilli, chopped
1 tbsp Ginger-Garlic paste
Salt and Red Chilli powder
Coriander leaves, chopped

Method:
Knead the flour into smooth dough.
Heat oil in a pan and fry the onions till brown. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and half cup of water till the meat is cooked and dry.
Make two omelettes.
Make two thin chapatis.
On one chapati place one omelette, spread a tbsp of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chapaties tightly.
In a tava fry the parantha with a little oil, till both the sides are well done.