Dough: Mix ingredients well then bind with warm water to soft dough, keep in a big bowl and cover it, let it rise. Filling: In a bowl put mutton pieces, sprinkle salt, pepper, two to three tablespoon all purpose flour then toss well. Fry mutton pieces on nonstick pan in little oil to brown up, keep aside. Chop onion and cut capsicum lengthwise, zucchini and carrots in slant slices or any floral shape you desire. In pressure cooker put half of chopped carrots and capsicum, fried mutton pieces, salt, half of garlic, black pepper, six basil leaves, rosemary with enough water to cook the meat. When done open the lid and almost dry up the broth, leave a little for gravy. Put on flame the same pan you used to fry mutton, add oil if it has dried up, braise onion to pinkish brown color add garlic and toss, add the rest of carrots, capsicum, red chillies, and zucchini toss well add blackpepper, chilli flakes and mutton pieces with it broth then put 6 baby tomatoes all over it, mix well and dry it up to perfect gravy. How to make the pie: Make four balls of the dough, roll all four and keep aside. Use back side of pizza tray, grease it. Keep one roti on it, now lay half of the mutton pieces on it with veggies and gravy. Put water all round the edges of roti, keep four straws facing in line quatre way inside, then cover with the other roti,and seal all the way till the straws, apply beaten egg on top of the pie and sprinkle sesame and flax seeds. Now blow from the outside end of the straws to fill up air in the pie to give semicircle balloon shape. Remove the straws faster and seal that part also. Bake in oven on 200C till golden brown color. Do same for the other pie
