Mix 3 cups of whole wheat flour (atta), 1 teaspoon of salt, and 1 tablespoon of ghee. Gradually add 1 cup of water and knead into a soft dough. Cover and rest for 20-30 minutes.
Finely grate ½ head of cauliflower and mix it with 1 chopped green chili, 1 teaspoon of garam masala, and 1 teaspoon of red chili powder. Season with salt.
Divide the dough into 24 balls and roll them into small discs. Spread some filling on one disc, leaving the edge clear, cover with a second disc, and seal the edges firmly.
Dust with flour and gently roll out to 6-8in / 15-20cm wide. Repeat with the remaining dough and filling.
Cook on a hot griddle over medium-high heat, turning and brushing both sides with a little more ghee, until browned on both sides.
