The fragrance of parathas is just intoxicated but the filling matters too, in Pakistan almost any piquant vegetable, meat, mince and even lentils can be stuffed in between those two crisp flat bread, i.e. potato, cauliflower, spinach, fenugreek, raddish, chicken, and specially beef mince.
Parantha is combination of two words parat and atta which literally means layers of cooked dough.
Beef mince paratha aka Qeema bhara paratha is one of the most palatable and scrummy paratha and is favorite among Pakistanis. Usually people wash the mince under running tab water to clean it, add some spices and precook it before stuffing in parathas. And then they surmise that paratha lacks the taste of meat and seems stuffed with salt and papper only. But they don't notice; while washing the mince all the juices, natural moisture and taste is washing away too and because of precooking the taste has be evaporated into air rather then the parathas. In my family, mince is never washed before cooking; for people its unhygienic; but its not. (One must wash the meat before grinding or throwing it to mince machine) When the spices are added to fresh mince they mix with the natural juices and the moisture is absorbed as steam by the flatbread while cooking paratha.
I have used beef mince with onion, chillies, coriander, ginger, garlic and some basic spices; stuffed in flat bread made of plain floor; cooked and then fried in cooking oil on a heavy base flat pan aka tava.
1/2 kg beef mince
2 large onion
1 inch ginger
10 green chillies
1 tsp salt
1 tsp red chili powder
1 tsp garm masala
1 tsp cumin
1 tsp coriander
floor dough as needed
Cut the onion and ginger in large chunks, grind them with green chillies, cumin and coriander seeds. Don't grinder to much otherwise onion will release it water content and it will make the mince watery causing it to be difficult to stuff.
Make floor dough balls and with rolling pin make 2 flat bread of 5" diameter. Place handful of mince mixture on one flat layer put the other layer of dough on top of it. Seal the extremity of the bread layers by pressing with thumb firmly. Roll the rolling pin softly over it and make it more larger and thiner.