In a large mixing bowl, combine 250 grams of all-purpose flour (maida), a pinch of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
In a separate bowl, whisk 4 eggs, 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well to create the egg mixture.
Divide the dough into 4 equal portions and roll each portion into a thin, round shape using a rolling pin.
Heat a tawa or non-stick pan over medium heat. Place one rolled dough on the tawa and cook for 30 seconds. Flip the parotta and cook the other side for another 30 seconds.
Pour a quarter of the egg mixture onto the parotta and spread it evenly. Fold the parotta from all sides to enclose the egg mixture, forming a square shape.
Cook the stuffed parotta on medium heat, flipping occasionally, until both sides are golden brown and the egg is cooked through. Repeat steps 4-6 for the remaining dough and egg mixture.
Cut the egg parottas into smaller pieces and serve hot with a side of raita or tomato ketchup.