The Roti is crunchy and the meat inside is spicy, juicy, and tender.
The meat is paired with sliced onions, green chilies and sauces.
Add Ginger Garlic Paste to the Mutton chunks.
Add a little salt, Red chili powder, Turmeric powder, Tandoori powder, Fennel powder, Cumin powder, Red chili flakes, and Apple cider vinegar and mix well.
Add Yogurt and mix again. Keep the mutton chunks marinated for 2-3 hours. You can also keep it marinated overnight.
Add Olive oil and butter to a pan and let the butter melt. Adding oil to the butter helps the butter not burn. Add green chilies and saute for a minute.
Add the marinated Mutton chunks to the pan.
Keep stirring on low to medium heat. Add a cup or two of water, so the mutton keeps boiling and becomes completely tender.
Once the Mutton is soft and tender and all the sauce dries up, add the cubed onions.
Add the chopped coriander leaves and mint leaves. Mix and take the pan off the burner.
Mix the whole wheat flour and the all-purpose flour. Add salt and Ghee and rub well.
Add water as neeed and make a good and tight dough. Cover and put it aside for 10 minutes.
Divide the dough into 6 portions. Roll each ball in a circular disc shape.
Whisk the eggs.
Heat a flat pan. Once hot, place the roti on it. Spread 2-3 tbsp of egg on one side. Flip and cook on both sides by using little oil.
This is what the Roti should look like once cooked.
Add the Garlic Mayo sauce and sliced onions.
Add the Mutton chunks. At this point, you can also add little green chili if you like it spicy.