In a large mixing bowl, add grated cauliflower, red chili powder, coriander powder, cumin powder, and salt.
Combine them well. And make into 5 equal size balls. And set aside.
For the dough
In a mixing bowl, add whole wheat flour and salt. Combine and add water in two intervals.
Finally add vegetable oil and make a smooth pliable dough.
Then divide it to 5 equal size balls.
Using rolling pin, roll each dough into smaller circles measuring about 6 inch in diameter, by dusting them with wheat flour as and when needed.
Keep the cauliflower ball at the center.
Bring the edges together by making small frills to make one large stuffed ball.
Dust the ball and using a rolling pin, gently roll to make a big circle.
Over medium heat, place a pan and drizzle few drops of vegetable oil.
And gently place the rolled paratha over the pan. Wait for a minute or until the small bubbles popped up on the surface.
Flip on the other side, slightly brush them with oil on both the sides.
Flip once or twice, till the Gobi Paratha is completely cooked.
The dough should be smooth, pliable, and should not stick to the bowl.To test the dough, dust the fingers with the flour. Take a small portion and try making a ball. -If the dough is sticky, sprinkle flour and knead till reaches soft dough.-If the ball is with cracks sprinkle water and knead again to make the soft dough.