In a bowl, mix both types of flour with 2-tablespoons of oil. Then, add water as per requirement and make a smooth, soft dough. Cover and let it rest for at least 30 minutes.

In the meantime, prepare the chicken. Start by heating 2 tablespoons of oil in a pan. Add garlic, ginger and onion. Sprinkle salt, turmeric, cumin powder and sauté until soft. Scatter the minced meat and stir immediately. Add a pinch of salt, chili powder, garam masala powder and ketchup. Stir and cook in medium heat for about 10 to 15 minutes. Finally add cilantro, give it a mix and taste for salt. Add any, if required. Once done, keep it aside to be used later.

In a bowl, whisk the eggs with a pinch of salt.

Once the dough has rested enough, divide it into 6 balls. And bring a griddle to medium high heat.

Dust a little flour on the board and rolling pin. Then, roll the dough out to a thin sheet. Brush egg on it and drop couple spoons of cooked minced meat in the center. Now, fold all the sides like an envelope and press it down to flatten and seal it. If required, roll it very lightly. I prefer to just press it down lightly using hands.

Drizzle 1-tablespoon of oil on the hot griddle and place the folded paratha on it with the seam side facing down. Drizzle a little more oil on the top and press it lightly with a spatula. It should take about 3 to 4 minutes on each side. Add more oil, if required.

Serve it warm with ketchup or any other chutney of your choice.