Take all-purpose Flour along with salt and oil in a deep vessel and mix properly.

Make semi-soft dough by adding water at a time. It took me 1 Cup of water to make the dough of 250g of Whole Wheat Flour.

Cover the dough with a muslin cloth for 20 minutes before preparing the Paratha.

Wash the cauliflower thoroughly and grate it using a grater or food processor.

Take oil in a frying pan and heat the oil on medium flame.

Temper the oil with Cumin seed and then add Ginger paste and cook for ½ minutes on a low flame.

Add Grated Gobi/ Cauliflower and cook for 2-3 minutes on low flame. Stir in between.

Add salt to the mixture and stir once again, and then add chopped green chillies, Cumin powder, Coriander Powder, Garam Masala Powder, and Aamchoor Powder to the mixture and mix properly and then cook for 2 more minutes.

Adjust the salt if required and cook till the mixture dries completely.

Switch the flame off and let the mixture cool completely.

Knead the previously prepared dough one more time and make 8 equal-sized balls out of the dough.

Now take one Dough ball and roll it into a circle of 3” diameter.

Put 2 tablespoons of the Stuffing in the middle of the circle and bring all the sides of the circle together and seal properly..

If required, spread a little water while sealing the dough.

Following the same process, make Stuff rest of the Dough Balls.

Take one stuffed Wheat ball and roll it into a circle of 6” diameter Paratha.

Dust the Paratha with a little Flour while rolling it.

Now take a Griddle or Tava and heat it sufficiently on medium heat.

Place the Paratha over the Tava and cook for ½ minutes or so, and then flip it and cook from the other side too.

Apply ½ teaspoon oil on the Paratha and shallow fry it for around ½ minute from one side by pressing it with the help of a spatula, and when it turns golden brown, flip it and again apply a little oil and then shallow fry from the other side too.