To the flour add some water and knead into smooth dough. Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside. Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry. Add tomatoes to the egg and also salt and make two omelettes. Take two portions of the dough and make two thin chapaties. On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette. Top this with the next chapati and press the edges of the two chapaties tightly. In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.