Pressure cook the minced mutton meat with 1/2 cup of water and turmeric powder till 3 whistles blow. Strain the cooked water from the meat and keep aside.
Heat enough oil, fry the fennel seed powder, add the chopped onions, chopped green chillies and saute for few minutes until the onions turn translucent.
Add the cooked minced meat, chilli powder, garam masala powder, salt and cook everything in simmer until the minced meat gets well coated with the masala.
Add the chopped coriander leaves to the kheema and turn off the stove. Keep aside and let it cool completely
Mix the wheat flour, water and salt in a bowl, knead a soft and smooth dough (add water if needed). Keep this aside for half an hour. Make 6-7 medium sized balls.
Roll the dough into a small circle, keep a small ball of the already prepared kheema. Close the edges of the dough, dust it with enough flour and roll the dough as a paratha.
Heat a tawa, gently drop the paratha and drizzle a few drops of oil on top. Cook the parathas until they get well cooked on both sides.
Serve it hot to enjoy!