• 454g Whole Wheat flour
• 1 big Cauliflower
• Salt to taste
• 2tsp coriander powder
• 113g ghee
• 2 tsp dry pomegranate seeds (optional)
• 1 ½ tsp red chili powder
• ½ tsp black pepper

Method:

1. Clean the Cauliflower and cut to small pieces. Discard the  harder stalks.

2. In a pan add three tbsp of ghee and stir. Fry the coriander  powder, chili powder, pomegranate seeds, salt, pepper for 5 minutes.

3. Add the Cauliflower to the pan and cook till the water from the cauliflower is absorbed and it is done. Fry for 10-15 minutes.

4. When it is slightly cool grind to a coarse paste. Ensure that you  don't grind it too fine.

5. Knead the dough with salt till its smooth. Make small portions of the dough (size of a small ball) and set aside.

6. Take one such portion and roll it out. Smear a bit of the cauliflower mix to the center of the dough and then mix the  dough carefully back into a ball.

7. Roll it out again. Do this to the remaining dough. Once done heat a non-stick flat pan or a griddle (tava) and on slow fire cook till both sides are golden brown.

8. Serve with chutney or yogurt or  steamed vegetable or indian pickles