Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
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