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DOUGH:
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Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
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With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
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Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
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If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
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On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
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Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
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Again gather it into a ball.
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Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.
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CAULIFLOWER FILLING:
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Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly.
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Stir in the ginger and garlic, then the onions.
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Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
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Watch carefully for any sign of burning and regulate the heat accordingly.
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Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
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Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.
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To make the parathas, divide the cauliflower mixture into 9 equal portions.
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Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
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One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
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Place a portion of the filling mixture in the center of the round and fold the edges over it, pressing them together to enclose the filling securely.
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Pat the filled paratha flat with your hands, then gently roll it again to make a round about 5 inches in diameter.
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As you shape and fill the parathas, set them aside, covered with a dampened kitchen towel to keep them from drying out.
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Heat an ungreased 10 to 12-inch skillet with a non stick finish or a well-seasoned cast-iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly.
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Place one of the parathas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook for a minute or so.
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With a wide spatula, turn the paratha over and brush about a teaspoon of the ghee on the top.
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Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee and cook for 1 minute.
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Turning frequently, continue to cook until the paratha is brown on both sides.
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(When you have mastered the technique, you will find you can fry 2 or 3 parathas at a time, depending on the size of your skillet or griddle.)
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Serve the parathas warm, as a mealtime bread.
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They are traditionally accompanied by plain yoghurt or any rayta.
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Parathas may be cooked ahead and reheated in a hot ungreased skillet for a minute or so on each side.
