Tandoori keema paratha

Ingredients for paratha dough
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Blue band 1 tbsp + ghee for frying
Ingredients for mince
Mince 250 gm
Onion 1 finely chopped
Ginger chopped 2 tsp
Salt 1 tsp
Coriander 1 tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Green chilies chopped 2
Coriander leaves chopped 1 tbsp
Kasori methi 1 tsp
Blue band 1 tbsp
Method for dough
Sieve flour and salt add in ghee knead with water to make a medium dough and keep aside for 30 minutes.
Method for filling
Heat tbsp oil add chopped onion fry until light golden add mince with chopped ginger, salt, coriander, chili powder, allspice cook cover for 10 minutes add green chilies, coriander leaves, fry well and remove, divide the dough into 6 equal parts, shape into round ball, flat each ball roll into quarter plate size, spread with 1 tbsp ghee then mince filling, make a slit starting from the center to any one end, start rolling from slit to form a even cone, keeping the cone upright press lightly, roll out applying little pressure only on center, do not press too much on the sides, cook on a tawa adding ghee as required or you can bake it in a preheated oven for 20 minutes on 180 Degree C, remove and spread with ghee.