TIKIYA:in a pressure cooker/pan add minced meat, chopped ginger garlic, washed chana dal, salt and all the whole garam masala/spices. add some water to the level of the meat and cook. open the lid of the cooker/pan. if there's water then cook on high flame till the water is almost dry. Note:do not make the meat completely dry.
Keep aside till it is completely cooled. then grind it in a mixer till it is like a thick paste. take it out in a bowl add beaten egg, chopped onion, chopped green chillies, coriander and adjust the seasoning. mix well with your hand.
Then make small tikiyas without any cracks and shallow fry it on medium flame till it is golden from both sides.
In a large bowl add flour/maida, salt, sugar, 2tbsp oil and slightly hot water to which zafrani rang is added to make a soft dough(use a spoon to bring the dough together). knead it properly with your hand(we call it mukki) and then keep it covered in a warm place for 2 hrs.
After 2 hours again knead the dough well. then make small balls for parathas. roll into a thin roti and apply some melted ghee on the roti. then roll in the manner shown in the pic and make paratha balls. make all the balls and keep aside
Heat a tawa. flame sbould b between medium and low. roll out the paratha balls into thin rotis and fry with 1tbsp oil, very lighty on the tawa on medium flame. never fry the parathas on high flame bcoz after sometime it becomes like rubber and becomes difficult to chew. complete all the parathas in this manner
Now serve tikiya and paratha with salad and bundi raita. Note: this paratha can remain soft as fresh for 2 days. u could also just make the paratha balls and store in an airtight container for future use and it till be as soft as fresh.
