Add the cumin seeds and fry for 1 minute. Add the onions fry till golden colour.
Add the chopped ginger and garlic and fry for 1 minute.
Add the minced meat and all the spices - coriander, cumin, garam masala powder and salt to taste.
Cook the minced meat, stirring often to prevent burning. This should take about 5-7 minutes. .
Turn the fire off, add the lime juice, coriander leaves and stir.
Take a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat, roll a ball out into a 4" circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle.
Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also.
The Paratha is ready when the egg on both sides is cooked.