In a bowl beat the eggs, onion, green chili, ginger, black pepper, and salt.
2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1/4 cup chopped coriander (dhania)
2 chopped green chillies
salt to taste
2 tsp chilli powder
oil for cooking
Knead the wheat flour, using little oil to a soft dough.
Divide the dough into 4 equal portions and keep aside.
Combine all the ingredients in a bowl and whisk well.
Roll out a portions into a circle of 4: diameter, apply little oil and flour on it and fold to form a pocket.
Roll out again into a circle of 6″ diameter.
Heat a tava and cook the paratha from one side.
Open the pocket and pour a spoonful of agg mixture, cover with the flap and cook from both the sides till golden brown spots appear on both the sides.