In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead to form a soft and smooth dough. Cover the dough and let it rest for 15-20 minutes.

Heat oil in a pan over medium heat. Add the finely chopped onion and green chilies. Saute until the onions turn translucent.

Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.

Add the minced mutton to the pan and cook until it is browned and cooked through. Stir occasionally to break up any lumps.

Add turmeric powder, red chili powder, garam masala powder, and salt to the pan. Mix well to coat the mutton with the spices. Cook for another 2-3 minutes. Remove from heat and set aside.

Divide the dough into small equal-sized balls. Roll each ball into a thin circle or roti.

Heat a tawa or griddle over medium heat. Cook the roti on both sides until lightly browned and cooked. Apply a little oil on each side while cooking.

In a separate pan, heat a little oil. Pour a portion of the beaten eggs onto the pan and spread it evenly to cover the entire surface. Place one cooked roti on top of the beaten eggs and press gently.

Spoon a portion of the mutton filling onto one half of the roti on the egg side. Fold the other half over the filling to form a semi-circle shape. Press the edges to seal.

Cook the stuffed roti on both sides until the eggs are fully cooked and the roti turns golden brown and crispy. Repeat the process for the remaining rotis and filling.

Garnish the Mutton Baida Rotis with chopped coriander leaves.

Serve hot and enjoy the delicious Mutton Baida Rotis as a snack or a meal.