In a large mixing bowl, add the flour, salt and required amount of water to make a soft, smooth dough. Keep covered for about 15 minutes to allow the dough to rest.

In the other bowl add grated cauliflower, chopped coriander, Camon seeds, and salt, mix well.

Making the gobhi paratha:

Divide the whole wheat flour dough into required number of dough balls depending upon how many parathas you want.

Roll each dough ball into a 3-inch circle. Place a small amount of filling in the center of the rolled disc.

Pull the edges of the rolled dough over the filling to cover it fully. Seal well. Flatten slightly with your hands.

Roll the filled dough balls using a rolling pin to a flat 6-inch round.

Heat the tawa place the rolled stuffed paratha onto the hot griddle. After a few seconds, when you notice the bottom is starting to brown and cook, flip and cook the other side.

Smear the top with ghee and keep pressing the paratha with a flat ladle to cook evenly. Keep flipping and adding more oil until cooked on both sides.

Repeat with remaining parathas.

Serve hot with pickles,etc.