Knead whole wheat flour with salt and water into a soft, pliable dough; rest for 20 minutes.
Finely grate raw cauliflower florets, squeeze out all excess moisture thoroughly with a clean cloth, and mix with finely chopped green chili, ginger paste, coriander powder, garam masala, and salt.
Divide dough into equal balls, roll out slightly, place a generous portion of dry cauliflower filling in the center, seal edges, and roll flat carefully.
Cook on a hot griddle, applying generous amounts of butter on both sides until golden brown spots appear and the crust turns crisp.
Serve hot with fresh yogurt and pickle.