Steps
- Mix 3 cups of whole wheat flour (atta), 1 teaspoon of salt, and 1 tablespoon of ghee. Gradually add 1 cup of water and knead into a soft dough. Cover and rest for 20-30 minutes.
- Finely grate ½ head of cauliflower and mix it with 1 chopped green chili, 1 teaspoon of garam masala, and 1 teaspoon of red chili powder. Season with salt.
- Divide the dough into 24 balls and roll them into small discs. Spread some filling on one disc, leaving the edge clear, cover with a second disc, and seal the edges firmly.
- Dust with flour and gently roll out to 6-8in / 15-20cm wide. Repeat with the remaining dough and filling.
- Cook on a hot griddle over medium-high heat, turning and brushing both sides with a little more ghee, until browned on both sides.