First clean cauliflower thoroughly and check if any bugs in it. wash it under running water for 5 - 6 times. Other wise divide the whole cauliflower into 5 - 6 larger florets during cleaning. Then air dry for 5 minutes before grating

In the meanwhile prepare dough by mixing 1 cup of flour with salt as per taste and one tbsp oil. Add water slowly and gradually to make a dough consistency. Knead well and make soft dough. cover it and keep aside for 5 mins.

Then Prepare Stuffing by mixing grated cauliflower, finely chopped onions, green chilli, coriander leaves, salt, coriander powder, red chilli powder, lemon juice and mix it well thoroughly. Now stuffing is ready to use.

After 5 mins make medium size balls of equal size. Then roll out the balls into circle of 3cm radius with help of rolling pin and keep them aside on a clean plate. Don't stretch to very thin circles. It should be thick so that we can stuff it properly.

Then put the cauliflower stuffing on the centre of rolled circle. Then join the edges of this in the centre (as shown in picture) and press it again to make a ball. Make sure it's sealed properly from all sides.

Heat a pan on high to medium flame and place the rolled paratha. When one side is done partially Flip it to other side. Well rolled paratha normally puffs up when cooked properly.

Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side. Flip again once or twice to cook it properly on both sides. It will be golden brown when completely cooked. Also check the sides of paratha by pressing the edges with a spatula so that they will be equally cooked.

Now take out the Gobi paratha and serve with extra butter/ makhhan and curd/ raaita/ Prickle.