Sift together both the flours with one teaspoon salt into a bowl. Break four eggs into another bowl, add the salt and whisk well. Knead the mixed flours with the green chilli, carom seeds, one egg and water (approximately three fourth cup) into a soft dough.
Cover with a damp cloth and set aside for an hour. Divide the dough into four equal portions. Roll out each portion into four inch diameter chapatti.
Spread a little butter on each chapatti, sprinkle a little wheat flour and fold into half and then into quarter. Roll out again on floured surface into six inch square paranthas. Heat a non-stick tawa and place a parantha on it.
When one side is half done, turn over and spread some egg and fresh coriander on the upper side. Pour a little oil around the edges and turn over.
Spread some egg and fresh coriander on the other side too and shallow fry till both the sides are evenly golden brown. Serve hot with the tomato ketchup.