Take Atta in a large mixing bowl, add a pinch of salt and 1 tbsp of ghee/oil to it. Mix , add 1 C of water and knead to a medium firm dough adding more water if necessary. Once all the flour comes together knead till the dough feels softer. Form into a ball and cover and let it rest for 30 minutes.
Chop the onions fine, grate the ginger and garlic , remove the seeds from the chilies and chop fine. Heat a skillet or kadai and add 2 tbsp oil into it . Once the oil gets hot add the crushed cumin seed. Let it splutter and add the chopped onions. Keep the heat on medium add 1 tsp salt and cook till the onions are soft. Add the ginger and garlic , mix and add the garam masala powder . Break up the ground meat and add to the pan. Stir fry for a minutes and let it cook over medium heat stirring often to break up the meat. Once the meat is cooked, taste and adjust salt. Sprinkle more garam masala on top if necessary. Squeeze about 1 tsp of lemon juice on top, mix and turn off the heat. If the mix seem too oil tilt the pan to a side so that some of the excess fat drains to the bottom. Scoop out the excess fat. Let cool .
Divide the dough into 10 portions . Divide the meat mix into 5 portions .
Take one ball of the dough and roll it into a 4 to 6" disc . Set aside . Repeat with another dough ball. Take one portion of the meat mix ad spread on top of one of the discs leaving about 1/2 cm border. Place the other disc on top and press along the outer edges to close. Using a rolling pin roll the the disc a little large to 7 to 8" in diameter. While rolling apply pressure evenly to avoid tears or spills.
Heat a thick cast iron pan or skillet over medium heat. Spray or lightly brush the top of the paratha with oil. Place the paratha on the hot skillet with the oiled sized down. Cook for a minute. Brush the top with oil and flip. Cook on the other side, flipping if necessary till both sized have golden brown spots. .
Mix the yogurt well with salt .
Remove the mint leaves from the stem and chop fine. There should be about 2 to 3 Tbsp chopped leaves.
Chop the shallots fine .
If using the green chilies , remove the seeds and chop fine.
Add the chilies, mint and shallots to the yogurt and mix well. Taste and add a drop of lemon or sugar to adjust the taste.
For detailed instructions go to https://oventales.com/kheema-paratha/ .