In a mixing bowl, add wheat flour, salt and oil, and knead the mixture into a smooth dough using 1 cup of warm water. Knead well. Divide the dough into 4 balls. Roll out the dough ball evenly using a rolling pin, then fold it on the four sides to form a rectangle. Roll it out again to make a rectangular sheet. Repeat the process with the remaining dough. Place the sheets on a hot tawa, and let it cook for 1-2 minutes on both sides.

In a bowl, whisk the eggs well along with onions, chilli, coriander leaves, garam masala and salt. Keep aside. Now take one by one the parathas and add a little oil on the surface and let it cook for one more minute.

As the edges start to crisp, quickly make a slit using a chopstick in the middle of the folds and pour in one-fourth the quantity of egg. Tilt the paratha a little so that the egg mix slides in. Then flip it over and fry.

Drizzle some more oil on the paratha and press the surface gently using the back of your spoon. Turn up the heat and continue cooking the paratha until it fluffs up and turns crisp brown.