Prepare the filling: Add the ghee or oil to a medium skillet over medium-high heat. Add the shallots, and stir and cook until just tender, about 1 minute. Add the garam masala, garlic and ginger. Stir and cook until fragrant, about 1 minute. Add the ground meat, stirring frequently to coat in the spices and aromatics, until the meat is completely done, 3 to 4 minutes. Stir in the salt and black pepper. Remove from heat and transfer the filling to a medium bowl to cool completely. You should have 1 ½ cups. At this point, you can move ahead with the pizza, or cover and refrigerate for up to 3 days.

Make the pizza: Line a baking sheet or a large plate with parchment and sprinkle on some flour. Remove your filling from the refrigerator, if necessary. Add the cabbage, tomatoes, shallots and cilantro. Crack in the eggs and stir to distribute. Set aside.

Arrange 1 paratha (or 2, if using a baking sheet) on the parchment and place 1 cup filling in the center, leaving a 1-inch border along the edge of the paratha. Top with 1 piece of wedge cheese, broken up into pieces, if using.

Without breaking the paratha, fold the edge of the paratha closest to you about ½ inch over the filling’s edge and repeat for the 3 remaining sides until you have a square.

Heat 1 ½ teaspoons ghee or oil in a small nonstick skillet over medium. Lift the parchment and carefully slide the paratha into the skillet. Cook until the bottom is a light golden brown, 3 to 4 minutes.

Using a wide silicone spatula, gently flip the pizza so the filling doesn’t run out. Cook until the other side is browned and filling is set, another 3 to 4 minutes. Move pizza to a serving plate. Repeat with the remaining parathas, filling each with the same ingredients and adding 1 teaspoon oil to the skillet for each pizza as you go.

To serve, flip pizza so that the exposed side is down, and cut each into nine squares, slicing in 2 initial rows, turning and slicing again into 2 rows (like tic-tac-toe). Serve immediately with ketchup and hot pepper sauce for dipping.