1/2 kg Whole wheat flour
3 Green chilies
1 tbsp Dried pomegranate seeds (anardhana)
1/2 Ginger piece
1 tsp Garam masala
Salt to taste
Chop cauliflower very fine or grate coarsely.
Sprinkle water with salt, put in cauliflower and let sit for ½ hour.
Squeeze out the liquid
Mix cauliflower with finely chopped onions, finely chopped ginger, chopped coriander leaves
Add finely-chopped chilies, crushed pomegranate seeds and season the mixture
Sieve flour, add 2 tbsp ghee, a pinch of salt and enough water to knead to stiff dough.
Cover and keep aside for 10 minutes.
Divide into 6 portions and roll out into round thick pancakes.
Spread with a little ghee.
Divide the cauliflower into 6 portions and put a helping of the mixture in the center.
Close up the stuffing carefully.
Roll into a ball and roll out as thin as possible without letting the stuffing break through.
Smear with ghee and fry on both sides on a heated tava till nicely brown.