Put your mincemeat in a pan over a source of heat without adding water. Let it simmer and keep turning with a wooden spoon till it's dry and separated.

Using the smaller holes on a grater(you can also pound/crush it) grate your ginger and garlic and add to the minced meat.

Cut the onions into thin slices and add to the mixture. Add some oil then dhania and turn till all ingredients are well mixed. Add salt.

Remove from heat and set aside to cool.

Take a bowl, and put flour and add a little Salt. Add water and make dough like chapati dough.

When dough is soft and firm, roll on a flat surface using hands into a long cylindrical shape. Cut small balls, and set them aside

Roll each ball thinly into an oval shape on a chapati board.

Take pan and put on a source of heat. Do not add oil. Put the rolled chapati shaped -like dough on the pan and turn over so that both sides slightly cook.

Do this till all balls are rolled out and 'cooked'.

When through, set aside to cool.

I served mine with kaimati I had made earlier and lemon pieces.

Serve with desired beverage