Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        dough
   2 1/2  cups          whole wheat flour
   7      ounces        water
     1/2  teaspoon      salt
                        filling
     1/4  pound         ground meat - beef or lamb
   1      tablespoon    ginger -- finely chopped
     1/4                onion -- finely chopped
   3      tablespoons   raisins
   1                    green pepper -- finely chopped
   1      tablespoon    vegetable oil
     1/4  teaspoon      cumin seed
     1/4  teaspoon      ground turmeric
     1/2  teaspoon      ground red pepper
   1 1/4  teaspoons     ground coriander
     1/2  teaspoon      ground cumin
     1/2  teaspoon      garam masala
                        salt to taste
                        vegetable oil for frying

Preparation:

Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is cooked. Cool. Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the filling on one round and cover with another one. Pinch the edges together so that filling does not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1 minutes. Turn and add oil. Turn again and add oil. Continue until both sides are light brown.