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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.