Take wheat flour and add 1 table spoon oil and 1 tea spoon salt to it. Mix them well and knead the flour with water to make a smooth dough. Cover the dough and leave it for half an hour.
Wash and cut Gobhi (Cauliflower) into big pieces and grate them with a grater. You can also use a food processor to get a finely chopped cauliflower.
Take a pan and heat 1 table spoon oil on it. Put cumin seeds, let it splutter followed by adding green chilli, coriander powder, red chilli powder, garam masala, ginger, salt, grated cauliflower, and coriander leaves. Mix them well and cook it for 2 minutes. The mixture to stuff the paranthas is ready.
Take a small portion of the dough, flatten it into 4 inch disc, put 1 table spoon cauliflower mixture into it and close it from the edges. Now press this dough ball with hands and flatten it so that the stuff settles down (the parantha might get burst if you would not do press the stuffed disc with hands). Now roll it with a roller into 6-7 inch flat disc on a rolling board and place in on a pre-heated pan. Apply Ghee on the both the sides and pour some on the corners. Keep on turning the sides until it turns brown from both the sides. Prepare all the paranthas in the same manner.
Gobhi Paranthas are ready. Serve these hot, crispy paranthas with curd, pickle, butter or Aloo sabzi.
Time taken - 30 minutes.
This preparation is for 4 people.