To prepare the dough for paratha, mix 200 grams of atta (whole wheat flour) with a pinch of salt, 1 tablespoon of oil, and enough water to form a soft dough. Knead well and let it rest for 20 minutes.
Divide the dough into equal portions and roll each portion into a thin circle, about 6 inches in diameter.
Heat a tawa (griddle) and cook each paratha until it shows golden brown spots on both sides. Keep them aside.
Beat 4 eggs in a bowl, adding salt and pepper to taste.
Heat a little oil on the same tawa, pour a portion of the beaten eggs to form a thin omelette. Place a cooked paratha over the omelette while it's still cooking.
Flip the paratha along with the omelette and cook for another minute. Remove from tawa.
Place the egg-coated paratha on a plate, add sliced onions, chopped green chillies, and a sprinkle of chaat masala.
Add a few drops of lemon juice and roll the paratha tightly.
Wrap half the roll in aluminum foil or paper napkin for easy handling.
Repeat the process for the remaining parathas.