First make the keema filling by heating a pan and adding the oil. Once the oil is heated add the cumin seeds and onions and fry till translucent.
Now add the ginger garlic paste and cook till the raw smell from it evaporates.
Add the mutton mince/keema and cook till all the water has dried up from the keema. Now add the green chili, red chili powder and chat masala. Mix well. Add a cup of water and cook till the keema is done. Add the coriander leaves/cilantro and allow this keema mixture to cool down.
Meanwhile prepare the paratha dough.
Combine the whole wheat flour, ghee/oil and salt in a bowl and mix well.
Add sufficient water and knead into a soft dough like you make for a chapati. Add the oil to the dough and gently mix.
Take a tennis ball size of dough, roll out into a small circle with the help of some dry wheat flour. The middle part should be thicker than the outer part. Place an equal amount of keema filling and bring together all the sides in the centre and seal tightly like shown in the picture.
Roll out the filled dough into a paratha while dusting with dry flour.
Heat a non-stick tava or griddle and fry the paratha using little ghee/oil/butter.
Serve hot with yogurt, mint chutney, achaar or any dish of your choice.