First, we will make the dough for the parathas. We will combine whole wheat flour, a teaspoon of oil, and salt to taste. Mix everything very well and knead it into a soft dough. Cover and keep aside for about 20 minutes.

Wash and check the cauliflower for any worms. after cleaning it well soak it in warm salted water for 10 minutes. Rinse and dry it with a kitchen towel.

Grate the cauliflower using a fine grater. Sprinkle salt and rub it well with your hands. Leave it for just 5 minutes. Now using a muslin cloth squeeze the grated cauliflower. Do not squeeze too much as it will make the stuffing very dry.

Remove the squeezed cauliflower in a bowl, and add finely chopped green chilly, ginger fresh coriander leaves, mint leaves, and some dry mango powder or chat masala. Mix well. Divide the stuffing into 4 equal parts.

Knead the dough once again and divide the dough into 4 equal portions and make balls. Roll out one ball into a 4' disc, using some dry wheat flour.

Apply ghee on this circle, sprinkle some red chilly powder, and spread it. Sprinkle dry flour. Now place one portion of the Gobi stuffing in the center of the circle, and sprinkle some flour again. This will help to absorb the moisture that is released from the cauliflower.

Bring together all the sides and seal it tightly. Make sure the paratha is well sealed.

Now dust it into the dry flour and press gently with your hands to make a flat circle.

Roll again, very gently and evenly into a circle of 7-8'' in diameter.

Heat a nonstick griddle, and let the paratha cook, once it is partially cooked, flip the paratha. Similarly, cook the other side too. Now flip back and apply ghee, a little generously. Flip back and again apply ghee. Let the paratha cook and become crisp. Remove and serve it hot.

Similarly, make the rest of the parathas.