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Cauliflower Parantha

Ingredients

450 grams Whole Wheat Flour
1 kg (approx) Cauliflower
2 teaspoon coarsely grind Dry Coriander
110 grams Ghee or Oil
2 teaspoon dry Pomegranate seeds
1/2 teaspoon Dry Chilli powder
1/2 teaspoon black powder
Salt to taste

Method:

1. Grate the cauliflower. Throw away the harder stalks. It will be better if you take only the flower portions of the cauliflower, minus the stalk.
2. Take oil or ghee in a pan. Heat it. Now add the cauliflower followed by coriander, chilli powder, black pepper, salt and pomegranate seeds.
3. Cook until all the water has evaporated and cauliflower is just done.
4. Knead the flour with a little salt into a smooth dough.
5. Take two small portions of the dough, and roll out two equal chapattis.
6. Take some cauliflower filling prepared earlier, and cover one of them with a thin layer of filling and smear the other chapatti with oil.
7. Place one chappati over the other, join the edges and roll them round.
8. Put it on a heavy and hot griddle, bake one side of the paratha and turn it over.
9. Add a little ghee from the sides till they get a nice golden brown color.
10. Bake them on low fire and when ready they should be crispy.

Serving Size: 6 servings