|Whole wheat flour||1⁄2 Kilogram|
|Red chili powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Coriander seeds||2 Teaspoon, coarsely powdered|
|Pomegranate seeds||2 Teaspoon|
1 Cut the cauliflower into small pieces.
2 Discard the lower hard stalks, keeping only the upper flower portions.
3 In a pan, heat some ghee.
4 Add in the cauliflower along with coriander, chilli powder, black pepper, pomegranate seeds and salt.
5 Cook until the water is absorbed and the cauliflower is soft.
6 Fry for a few more minutes.
7 Remove from the heat and le slightly cool.
8 In a grinder jar, add the mixture and grind to a coarse paste.
9 Knead the flour with a little salt to a smooth dough.
10 Take two small portions of the dough, and roll out two equal chapatis.
11 Cover one with a thin layer of the filling (paste) and spread the other with ghee.
12 Place this over the other, joining the edges.
13 Roll out into a round.
14 On a hot griddle, fry on both the sides.
15 Serve hot with plain curd.