Prepare the mutton seekh kebabs by mixing 500 grams of minced mutton with 1 finely chopped onion, 2 tablespoons of ginger-garlic paste, 1/2 cup of chopped coriander leaves, 1/2 cup of chopped mint leaves, 2 finely chopped green chilies, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, salt to taste, and 1 tablespoon of oil. Mix well and refrigerate for 30 minutes.
Divide the marinated mutton mixture into equal portions and shape them into long kebabs. Skewer the kebabs onto metal or wooden skewers and cook them on a grill or tandoor until cooked through and slightly charred. Alternatively, you can cook them in an oven at 180°C for 20-25 minutes, turning them occasionally for even cooking.
Prepare the parathas by combining 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it is soft and pliable. Cover and let it rest for 15 minutes.
Divide the dough into equal portions and roll them out into thin, round parathas. Cook the parathas on a hot tawa or griddle, flipping them and applying oil or ghee until they are golden brown and cooked through.
Assemble the mutton seekh rolls by placing a cooked seekh kebab on a paratha, adding some sliced onions, chopped coriander leaves, and a generous drizzle of mint chutney. Roll the paratha tightly and secure it with a toothpick or foil.