Combine the wheat flour, oil, and water in a deep bowl and knead into a soft dough. Add water gradually. It’s important to use just enough water to get the right dough consistency. Check my video for visual aid. Cover the dough with a moisture cloth, while you prepare the cauliflower.
Clean the cauliflower with warm water and grate finely. Squeeze them tight with a clean cloth and remove all water content. Place the dry grated cauliflower in a bowl.
To this, add red chili powder, Garam Masala, mango powder, and salt. Mix well and place it aside. This is the Gobi stuffing.
Divide the dough into 5- 6 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle.
Place one portion of the Gobi stuffing in the center and bring together all the sides to the center and seal.
Roll out again into a bigger circle (about 7 dia) with a rolling pin.
Heat a non-stick griddle and cook the paratha over medium flame spreading a thin film of oil on both sides. Cook to a golden brown, crisp texture on both sides.
Cauliflower paratha is ready. Serve hot with Indian pickle or fruit jam.