Mix the flour, oil, and water. Add the water little by little as you mix. When all comes together, knead it well until you get a pliable and soft dough. If your dough is a bit dry, you can add another teaspoon of water each time. Make sure you mix well every time you add more water. Take care not to put too much water. 

Divide the dough into equal-sized 8 balls and cover with a tea towel. Set aside.

Mix the minced meat with chopped onions, ginger-garlic, all spices, and salt. Divide it into 8 balls. Set aside.

Heat up your Tawa and cook the paratha on it at medium heat.

Then, roll a dough ball out with a rolling pin into a 6-inches/ 15 cm round circle. 

Put the meat in the center of the dough and flatten it over. Leave about ½ inch/ 1.5 cm edges of the dough.

Make a cut from the center of the dough to the side, and roll the dough around the circle. You will get a snail-like dough.

Carefully flatten the dough and roll it out again until you get an approximately 8-inches/ 20 cm in diameter size of a round circle. Your paratha will be about 3-5 mm/ 0.2 inch. 

Now, carefully lay your paratha on the preheated Tawa/ frying pan and cook at medium heat.

It takes about 2-3 minutes for the meat and the roti to cook on each side. Using a wooden spoon, make cuts/ holes randomly around the paratha. This is to prevent the flour from rising. And to make sure the steam goes to the meat and cook it. 

When the meat and the roti look cooked, turn them over and cook again for another 2-3 minutes. 

Then turn the paratha once again. And spread the butter (oil or ghee) over the paratha. And continue to cook for another 1-2 minutes, before you turn it once again and spread the fat on the other side.

You can keep turning the flatbread to ensure it absorbs the fat and the meat is thoroughly cooked. 

Once the paratha is cooked, place it on a plate and cover it with aluminum foil.