Make a soft dough with maida, 3/4 oil and 1/4 water. Keep it aside for 30 mins
In a large bowl, mix mutton keema, eggs and the other ingredients
Make 4 big round parathas (16 cm in diameter) and 4 small round parathas (12 cm in diameter)
In each big paratha, spread the mutton keema mix thoroughly and put the small parathas over it
Press the sides with a finger so that the stuffing does not come out
Serve with tomato chilli sauce and salad or with mutton or chicken or egg curry.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.