Mix the wholewheat flour and salt in a bowl. Incorporate 1/4 cup ghee. Add water gradually, and knead to a smooth dough. Divide the dough into 20 equal portions and shape each into balls. Cover with a damp cloth. Keep aside for 10 minutes.

For the filling, heat the remaining ghee in a pan on moderate heat; add ginger and cauliflower. Saute until the cauliflower softens. Add garam masala and salt. Remove from heat. Divide the filling into 10 portions and keep aside.

Flatten a ball of dough into a 2 inch patty. Dust both the sides with flour, roll out into a 6 inch round. Similarly, roll out the other portions.

Spread one portion of the filling evenly over one round leaving a 1/2 inch border around the edges. Place another round on top of the filling. Smooth the surface to ease out any air bubbles, pinch the edges to seal in the filling. Cover and set aside on a lightly floured surface. Similarly, prepare the other portions.

Heat a griddle (tawa); brush the surface with ghee. Place the stuffed paratha on the griddle and cook for a few seconds, brush with ghee, turn over and similarly fry the other side. Both sides of the paratha should be crisp and delicately browned. Remove and serve immediately.

Variation: Substitute cauliflower with grated white radish or mashed green peas.