Crack eggs into a bowl and add onion, green chilli, coriander, parsley, salt, and black pepper. Whisk briskly until the herbs distribute evenly through the liquid egg. Proper mixing prevents herb clumps and ensures balanced flavour across the filling.

Heat oil in a pan on low–medium heat. Pour in the egg mixture and stir continuously, scraping the base gently. Stop cooking as soon as the eggs turn softly set and glossy. The scramble must remain moist; dry eggs tighten and break the dough during rolling.

Divide the rested dough into four equal portions. Roll each into a smooth, sealed ball. The surface should feel supple and slightly springy, indicating correct hydration and dough strength.

Flatten one dough ball slightly and place a portion of cooled scrambled egg in the centre. Bring the edges upward and seal firmly. Proper sealing prevents steam leaks while cooking and keeps the egg layer evenly distributed.

Dust lightly with dry atta and roll into a 6-inch disc using gentle, outward strokes. Avoid pressing hard at the edges. The dough should stretch smoothly without exposing the filling.

Heat a tawa on medium heat. Cook the paratha until the underside sets and bubbles appear. Flip and cook the second side. Apply ghee on both sides and roast until golden patches deepen and the paratha puffs lightly.

Remove from heat and allow to rest briefly. The interior should remain soft with fluffy egg layers, while the exterior stays lightly crisp and evenly browned.