Cut the cauliflower into small pieces. Discard the lower hard stalks.

Heat the ghee in a tava, add the cauliflower, turmeric powder and salt. Sprinkle very little water and cook on a slow flame until the cauliflower is soft.

Add the chilli, black pepper, coriander-cumin seed and pomegranate powders.

Mix very well, cook for 1 minute and remove from the fire.

Cool and mash thoroughly. Add the coriander and green chillies and mix well.

Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.

Knead the dough very well and keep aside for 15 minutes.

Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.

Cook each round very lightly on a tava and keep in folded wet napkin.

When you want to serve, take one roti, spread a little stuffing, put another roti on top and press, particulary around the edges.

Cook on a tava on both sides using ghee or oil until crisp.

Serve hot.