Wash and grate 500 grams of cauliflower (gobi) and set aside.
In a pan, heat 2 tablespoons of oil and add 1 teaspoon of cumin seeds. Once they start to crackle, add 1 finely chopped green chili and 1 teaspoon of grated ginger. Sauté for a minute.
Add the grated cauliflower, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes until the cauliflower is cooked and the moisture evaporates. Set aside to cool.
In a large bowl, mix 2 cups of whole wheat flour (atta) with a pinch of salt and 1 tablespoon of oil. Gradually add water and knead to form a soft dough. Cover and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls. Roll out one ball into a small circle, place a portion of the cauliflower stuffing in the center, and seal the edges to form a stuffed ball.
Gently roll out the stuffed ball into a paratha, taking care not to let the filling spill out.
Heat a tawa or griddle and cook the paratha on medium heat, flipping and applying ghee or oil on both sides until golden brown and cooked through.
Repeat the process for the remaining dough and stuffing.
Serve hot with yogurt, pickle, or a side of your choice.