Ingredients

• 450 g - Whole wheat flour
• 1 kg (approx) - Cauliflower
• 2 tsp - Dry coriander, coarsely ground
• 110 g - Ghee or Oil
• 2 tsp - Dry pomegranate seeds
• 1/2 tsp - Dry chilli powder
• 1/2 tsp - black powder
• Salt to taste

How to Make Cauliflower Parantha

• Grate the cauliflower. Throw away the hard stalks.
• Heat oil or ghee in a pan, add the cauliflower, followed by coriander, chilli powder, black pepper, salt, and pomegranate seeds.
• Cook until all the water has evaporated and cauliflower is just done.
• Add a little salt and water to the flour and knead it into a smooth dough.
• Take two small portions of the dough, and roll out into two equal sized chapattis.
• Smear a spoonful of the cauliflower filling over one chapatti to form a thin layer.
• Smear the other chapatti with oil and place it over the other. Join the edges and roll it out lightly a few times.
• Place it on a heated griddle, and roast both sides of the paratha.
• Add a little ghee from the sides till they get a nice golden brown colour.
• The crispy paranthas should be served hot.