Heat vegetable oil in a pan.

Add finely chopped red onion, grated ginger, and crushed garlic to the pan.

Fry until light brown and the raw smell of garlic disappears.

Add whole spices (cinnamon stick and star anise) and stir.

Add ground spices (cumin seeds and cayenne pepper).

Add tomato puree and fry for a few seconds.

Add a few splashes of water to prevent burning or sticking.

Add ground beef. Mix well and cook on medium heat, stirring constantly until the water has evaporated and the ground beef is brown.

Once cooked, add chopped fresh herbs (cilantro, mint, and dill) and thinly sliced green chile.

Remove the whole spices before using as filling.

Prepare the paratha dough by adding all-purpose flour, whole-wheat flour, and sea salt in a mixing bowl.

Slowly add tepid water until the flour comes together.

Knead on a floured surface until you have a soft dough.

Place the dough back in the bowl and pour a little oil over the dough. Rub it all over to avoid it getting stuck.

Cover and let it rest for 15 minutes.

Take a tennis ball size of dough.

Roll out into a small circle with flour on your work surface. The middle part should be thicker than the outer part.

Place about 2 tbsp of keema filling in the center.

Bring together all the sides in the center and seal tightly, but gently.

Flatten slightly with your hands and then roll out the filled dough into a flat paratha, dusting with dry flour.

The paratha should be about 1-2 mm thin and round.

Heat a non-stick pancake pan or griddle.

Fry the paratha on either side, using little ghee/oil/butter.

Cook each side until light brown (about 5-6 minutes), pressing down the sides with a spatula.

Serve hot with yogurt or mint chutney.