mix salt with the whole wheat flour. you can even sieve the whole wheat flour along with the salt.
add ghee/oil and water to the flour. first mix and then begin to knead the dough.
the dough has to be kneaded well and should be soft.
if the dough feels dense or dry, then add some more water and continue to knead. cover the dough and let it rest for about 20-30 minutes.
for preparing the paratha filling;
rinse and slice the gobi/cauliflower into 2 parts or 4 parts.
heat water with some salt it comes to a vigorous boil.
add the sliced cauliflower and switch off the flame. cover the pan and keep aside for 15-20 minutes.
meantime rinse the potatoes and boil or steam them in a pressure cooker or steamer. they should be well cooked and falling apart. so that you can mash them easily. once they are warm or you can handle the heat, peel and mash them.
now drain the cauliflower and wipe then dry.
grate the cauliflower and take all of it in a bowl
add the mashed potatoes. add chopped green chilies. mix well and keep aside.
preparing the stuffed parathas
pinch two small or medium sized balls from the dough.
roll them in your palms. dust them with flour and roll into a small circles.
place a few tbsp of the filling on one of the dough circle.
keep in mind that the filling should not be too less or too much.
sprinkle 2 to 3 pinches of salt, garam masala powder and red chili powder evenly on the stuffing.
sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
place the stuffed aloo paratha on a hot tava or griddle. when one side has slightly browned, flip the paratha.
spread or brush some oil/ghee ( i usually add 1 to 2 tsp oil or ghee) on the browned side.
flip again and brush oil (again 1 to 2 tsp oil or ghee) on the other side.
flip once or twice, till you see golden spots on the aloo gobi paratha and they look crisp and well cooked.
serve the aloo gobi paratha hot with fresh yogurt, mango pickle or lemon pickle topped with some butter.