Making dough for gobi paratha:-
in a bowl or vessel take 3 cups whole wheat flour along with salt as required. add 1 tablespoon ghee or oil.

Next add 1 cup water or as required. knead the wheat flour with water to a smooth dough.

Cover and keep aside for 20 to 30 minutes.

Making stuffing for gobi paratha:-
rinse the cauliflower head very well then grate cauliflower with a fine grater.

Add some finely chopped green chilies to it.uniformly mix the green chilies with the gobi. keep aside.

Making gobi paratha:-
later take 2 small to medium sized balls from the dough. dust them with some flour on the rolling board.

With a rolling pin (belan), roll both the dough balls to a size of about 3 to 4 inches in diameter.

Now spread some ghee over one of the rolled disc. top it with a few tablespoons of the grated gobi/cauliflower mix and keep about 1 inch empty space from the sides.

Sprinkle 1 to 2 pinches of salt, red chilli powder and garam masala powder all over on the grated gobi

Also sprinkle some wheat flour. as the grated cauliflower tend to be moist, sprinkling little wheat flour helps the parathas not to be moist and sticky when rolling with a pin (belan).

Be careful as not to understuff or overstuff the paratha. cover with the other rolled dough (disc).press and seal the edges very well with your fingertips.

Dust some flour on the stuffed paratha and start rolling the gobi paratha with the help of a rolling pin (belan). roll very gently and lightly till you get the paratha to a size of a chapati or roti.

Roasting gobi paratha on tawa:-
on a hot tava (tawa or skillet or griddle) place the rolled gobi paratha.

Roast the gobi paratha with ghee till browned and uniformly roasted on both sides.

You can also press the paratha edges with a spatula or spoon, so that they are fried well. as some time, the paratha edges are not cooked well. make all gobi parathas this way and stack them up in a roti basket or casserole.

Serve gobi paratha hot with yogurt or pickle.