While the onions are cooking, in a non-stick pan, dry roast the elements for the spice powder over medium heat and transfer to a plate to cool. Once cooled, transfer to a spice or espresso grinder, or pestle and mortar, grind right into a fantastic powder and put aside. Lightly beat the eggs with the salt and coriander. Heat a frying pan over a medium heat and place a paratha within the egg wash and then fry within the pan. Combine the flours with a pinch each paprika, garam masala, coriander and cumin. Take the chicken out of the yoghurt and toss within the spiced flour.
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