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In a large mixing bowl, stir the flours, salt and spices together.
Make a well in the centre and add 200 ml of water. Stir until the mix forms a soft, but not too sticky dough.
Knead the dough briefly until smooth, then cover the bowl and rest it for 20 minutes.
Whilst the dough is resting, mix the filling by placing the mince into a bowl, adding the diced shallot, grated garlic and spices.
Divide the dough into eight equal pieces and form into balls.
Flour your work surface, roll each ball into a small circle, place a heaped tablespoon of the keema mixture in the middle, bring the sides up and pinch them together to seal.
Turn it over so that the seam is face down, then roll into a thin circle.
Dry fry in a medium-hot skillet for two minutes on each side, brushing with oil while cooking.
Place the cooked paratha in a clean tea towel to keep warm and soft while cooking the others.