Grate the cauliflower. Mince the onion, chilies and coriander leaves. Combine all the ingredients in a bowl well and set aside.

In a big bowl, add the flour and mix in the salt. Add water little by little, kneading to a dough. Drizzle in the oil and knead till it is completely absorbed and the dough is supple. Allow the dough to rest for 15 minutes.

Divide the dough and the filling into 10 equal portions.

Pinch the ball of dough into two portions. On a floured or oiled surface, bail one ball to a medium size, spread one portion of the filling. Bail the other ball and then keep on top of the filled side. Taper the sides and slightly bail to press the flatbread. Repeat with others.

Heat the tawa and drizzled with oil/ ghee. Cook both sides, flipping in between, till properly done.

Serve hot with yogurt and pickle.