In a bowl; combine wheat flour, water & salt to make a dough. Drizzle oil on top to coat the dough & knead to a smooth ball. Cover with a samp cloth & let the dough rest for 10 minutes.
Place the dough on a well floured surface or on a roti maker & make equal size balls from the dough. Take one dough ball & flatten it using your palm.

Using a rolling pin roll each dough into a thin circular shaped chapathi on the floured surface & place each rolled chapathi separately on a paper. Let them dry for 20 minutes under fan & cut them into diamond shape as shown in the pictures below.

Wash mutton pieces under running water. Keep aside to drain.
Heat oil in a pressure cooker on a medium flame, add ellachi, shahjeera, dalchini & fry till they turn brown. Now add green chillies, onion & saute till golden brown. Add ginger,garlic paste & saute for a minute.
Add chilli powder, turmeric powder, salt, mint leaves, cilantro leaves & saute for another minute.

Now add the washed mutton & combine well. Cook for 5-10 minutes or until oil separates.
Add water (mutton pieces should be completely immersed or you may add more water if you need to) & close the cooker lid. Pressure Cook for 5-6 whistles or until mutton turns soft; turn off the flame & let the pressure release naturally.
Remove the lid & again turn on the flame to medium.
Wash the dried diamond shape chapathi pieces under running water(to remove any dust) & drain immediately.

Add dried chapathi pieces, garam masala powder in the mutton curry & let it cook for 10-15 minutes(dried chapathi pieces should be completely immersed in the gravy or you may add more water if you need to) or until completely cooked. Stir with a spoon in-between(perfect consistency of the gravy should be as as shown in the first picture).
Turn off the flame & add lemon juice. Mix well & serve immediately.