For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well. Heat oil in a pan and pour the egg mixture into it. Make an omlette. Chop into very bits and cool. For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes. Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappattis. Place a portion of the filling in the centre. Gather the edges of the chappattis from all sides so as to cover the egg mixture. Press to seal. On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until light brown.