Cauliflower and carrot paratha

Ingredients:
1 cauliflower
2 carrots
1 medium sized green chili
1/2 tsp red chili powder
1 tsp sambar powder
1/4 turmeric  powder
1 tbsp cilantro finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp butter
1 tbsp oil
3 cup whole wheat flour
Pam olive oil spray
Salt to taste

Method:
First finely chop cauliflower and carrots into small pieces, wash and keep aside.
Chop the green chili and cilantro.
In a large frying pan, put oil, mustard seeds, cumin seeds, and when the mustard pops add the cauliflower. Sauté for a while then add the chili powder, sambar powder, salt and allow it to cook. Cover the vessel with a lid and cook. Don't put any water.
When the vegetables are soft add the butter and cilantro. Allow the mixture to cool.
In the meantime, make the dough with the flour, make small balls and roll it into chapatis. Stuff 2 tbsp of the vegetable filling into the chapati, seal it and roll into small parathas. Fry them on a nonstick pan, and spray with Pam. Remove from pan when both sides are golden brown.
Serve the hot parathas with chutneys or pickle.