In a large mixing bowl, combine 2 cups of whole wheat flour (atta) and 1/2 teaspoon of salt. Gradually add water and knead the dough until it is soft and pliable. Cover the dough and let it rest for 20 minutes.

In another bowl, mix 1 cup of grated cauliflower, 1 cup of grated cabbage, 1/2 cup of grated carrot, 1/2 cup of finely chopped onion, 1/2 cup of boiled and mashed potatoes, 1/4 cup of chopped coriander leaves, 1/2 teaspoon of grated ginger, 1/2 teaspoon of chopped green chilies, 1/2 teaspoon of garam masala, 1/2 teaspoon of red chili powder, 1/2 teaspoon of cumin powder, and salt to taste.

Divide the dough into equal portions and roll each portion into a small ball. Flatten each ball and stuff it with the vegetable mixture. Seal the edges and gently roll it out into a circular shape, taking care not to let the filling spill out.

Heat a tawa or griddle over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side until golden brown spots appear. Apply a little ghee or oil on both sides and cook for another 30 seconds on each side until the paratha is fully cooked and crispy.

Serve hot with yogurt, pickle, or your favorite curry.