| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
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Ingredients
For the Chana Masala
- 3 tablespoons vegetable oil
- 1 white onion finely diced
- 1 tablespoons ground cumin
- 3/4 teaspoon Salt divided
- 6 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1/2 cup Fresh cilantro chopped
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas slightly drained
- 2 tablespoons lemon juice plus more to taste
For the Roti
- 2 cups all purpose flour
- 1-2 teaspoons vegetable oil
- water as needed
- Dash Salt
Ingredients
For the Chana Masala
For the Roti
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Instructions
To Make the Chana Masala
- Heat a large pot over medium heat. Add oil, onion, cumin, and one-third of the salt.
- Add the minced garlic and ginger. Then, add to the pan with the onions.
- Next add ground coriander, chili powder, and turmeric and stir to coat.
- Next add diced tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add water as needed. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
- Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.
To Make the Roti
- Add flour to a large mixing bowl, make a well. To the well, add oil and water and mix with a spatula until dough starts to come together.
- Once the dough comes together, start kneading the dough.
- Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water, and knead again. If it feels too sticky/soft, add some flour and mix.
- Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
- Cover the dough with a damp paper towel for 20 to 30 minutes.
Roll the roti
- After the dough has rested, give it a quick knead again.
- Divide the dough into equal parts.
- Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
- Dip the prepared dough ball into some flour and dust it from all sides.
- Then start rolling the roti using a rolling pin.
- Roll it thin until you have a 5-to-6-inch diameter circular roti.
Cook the roti
- Heat a nonstick pan to medium-high heat.
- Dust excess flour off the rolled roti and place it on the hot pan.
- Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.
- Now, let the other side cook more than the first side, around 30 seconds more. If you see brown spots all over, means it has cooked enough.
- Now, remove the roti using tongs, flip it once more.
- The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
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