First, in a large mixing bowl, combine 1 cup all-purpose flour and 1 cup whole wheat flour. Add 1 tablespoon ghee and 1/2 teaspoon salt. Mix well with your hands. Gradually add warm water and knead into a soft dough, similar to chapati dough. Rub a little oil on the dough, cover, and let it rest for 30 minutes.

Divide the dough into four equal portions and shape each into a ball. Take one ball and roll it out as thin as possible into a circle about 7–8 inches in diameter. Spread 1/2 teaspoon ghee evenly over the surface, then sprinkle some dry flour on top. Fold the dough back and forth like a paper fan, then coil it into a spiral and tuck the end underneath. Repeat with the remaining dough balls to make four spirals.

Take one spiral and roll it out gently into a circle about 5–6 inches in diameter, dusting with flour as needed. Heat a nonstick pan over medium heat and place the rolled paratha on it. When brown spots appear on one side, flip it and add ghee. Cook both sides, flipping as needed, until golden and the layers start to separate. Repeat with the remaining parathas.

Crack the eggs into a bowl. Add salt, chopped onion, cilantro, and green chili. Beat well. Place a cooked lachha paratha on a heated nonstick pan, pour some of the beaten egg mixture on top, and let it set slightly. Carefully flip the paratha and pour a little more egg on the other side. Add a little ghee and cook until the egg is cooked on both sides. Serve hot with cilantro-mint chutney and sauce. You can enjoy this for breakfast, lunch, or dinner.