Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower.
Clean, wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green chillies.
Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder.
Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers. Heat a non-stick tawa and cook the parantha on both sides.
Shallow-fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.