First, to boil the mutton, take 500 grams boneless mutton pieces, 2 pieces of cloves, 2 pods of green cardamom, 1 piece of cinnamon stick (1-inch size), a piece of mace (medium size), 2 pieces of dry red chilies, 1 tsp of coriander seeds, 1 piece of black cardamom, one bay leaf, 1 piece of ginger (1-inch size, sliced), 8 cloves of whole garlic with their skin on, 3 pieces of green chilies (whole), salt to taste, and 30 ml of water in a pressure cooker. Close the lid and cook it up to 5 to 6 whistles or for 25 to 30 minutes.

While the mutton is cooking, to make the dough for the parathas, take 200 grams of refined wheat flour (maida), 4 tbsp of ghee (clarified butter), ½ tsp of salt, and 1 tsp of sugar in a bowl. First, mix them nicely. Then add 60 ml of water to it (at room temperature) gradually and knead nicely to make a soft dough. Finally brush a little bit of cooking oil or ghee on the surface and keep it aside to rest while you fry the mutton.

Take out the mutton from the pressure cooker and discard the whole spices from it and keep it aside. Next, in a pan, heat 1 tbsp mustard oil (or ghee) and put the pieces of mutton when it is hot. Fry them slightly for about a minute or so. Then, add 2 pieces of onions (medium size, finely sliced), 2 pieces of green chilies (finely chopped), salt to taste and stir fry them all until the mutton is brown on the edges and the onions are slightly caramelized. (Pro tip: If there is any water left after boiling the mutton, do not discard it. You can use it as soup. It tastes delicious).

Then, add ½ tsp of white pepper powder (optional) to it and mix nicely. Keep the cooked mutton aside.

Now, make a large dough ball, sprinkle some dry flour, and roll it to make a paratha.

Apply some ghee and brush on it. Also sprinkle some dry flour on it.

Now, heat a tawa on a medium flame and place the paratha carefully on it when hot. Flip it when you see bubbles on the upper surface. Fry it nicely on both sides until it is crispy. Remove when done.

Now, crack one egg in a bowl, whisk it with a little bit of salt and pour it in the same tawa. Place the paratha carefully on the egg immediately and press its sides with a spatula. Flip and fry the other side as well. Remove it on a board for assembling.

Now, put as much of the cooked mutton on it along with some chaat masala powder, coriander chutney, lemon juice, finely chopped green chilies, finely sliced onions, and tomato ketchup. Roll it from one side.

Wrap it with a butter paper on one end and seal it from below.

Your tasty and spicy homemade mutton roll is now ready to serve and enjoy.