Rinse cauliflower well in fresh running water, drain and wipe dry with a kitchen towel.
Grate the cauliflower pieces finely. You can use a fine grater or food processor to grate.
Keep the grated cauliflower in a bowl.
Add chopped green chilies, mix well and keep aside.
Take whole wheat flour with salt in a bowl.
Add ghee or oil to the flour mixture.
Add water to the flour mixture.
Knead the wheat flour with the water to a smooth and soft dough. Cover and rest for 20 to 30 minutes.
Divide the dough into small or medium size balls.
Dust the dough balls with some flour on a rolling board.
Using a rolling pin, roll out the dough balls into discs of 3 to 4 inches diameter.
Spread some oil or ghee on the rolled out disc.
Keeping about 1 inch space from the sides, place a few spoonfuls of the cauliflower mixture on top.
Sprinkle salt, red chili powder and garam masala powder on top of the cauliflower mixture. For a tip, swipe up!
Sprinkle some wheat flour too. This helps the parathas to not be moist and sticky while rolling.
Cover with another rolled dough disc.
Press and seal the edges with your fingertips.
Dust the stuffed paratha with some flour and start rolling out.
Using a rolling pin, gently roll out the stuffed paratha into a disc of 6 to 8 inches diameter. For a tip, swipe up!
Place the paratha on a hot tawa or skillet and start cooking it on medium-high to high heat.
Cook the paratha partly, about 1/4th.
When the bottom side is 1/4th cooked, flip and spread some oil or ghee on the cooked side.
Flip the paratha for the second time.
Apply some more oil or ghee on the top side.
Flip for the third time and fourth time making sure that the paratha is cooked evenly and well browned.
Roast all Gobi Parathas in the similar way, till golden or brownish-black blisters appear on top.