In a bowl, whisk 2 eggs with 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Set aside.
In another bowl, mix 200 grams of whole wheat flour with a pinch of salt and enough water to form a soft dough. Knead well and let it rest for 10 minutes.
Divide the dough into 4 equal portions and roll each portion into a ball.
Roll out one dough ball into a thin circle (about 15 cm in diameter) using a rolling pin and dusting with flour as needed.
Heat a tawa or non-stick pan over medium heat. Place the rolled-out dough on the tawa and cook for 30 seconds on one side.
Flip the paratha and pour 1/4 of the egg mixture onto the cooked side, spreading it evenly.
Fold the paratha edges towards the center, covering the egg mixture and forming a square shape.
Cook the paratha on both sides until golden brown, pressing gently with a spatula to ensure even cooking.
Repeat steps 4-8 for the remaining dough balls and egg mixture.
Serve the egg parathas hot with yogurt, pickle, or your favorite chutney.