In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add 1/2 teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest.
Cut cauliflower into small florets, add it to warm water to remove worms if any.
Then steam cook it, you can pressure cook it too. In a mixer add green chillies along with cauliflower. Just run it once, set aside.
Heat oil in a pan crackle jeera, then add the cauliflower mixture.
Add required salt, red chilli powder, roasted jeera powder, garam masala powder and amchoor powder.
Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.
Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker.. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.
Flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.
Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.
Serve Gobi Pararatha hot with any pickle of your choice or with curd!