Chana Masala with Whole Wheat Roti
Classic chickpea curry in a spiced tomato-onion gravy, paired with soft whole wheat rotis for a wholesome Indian dinner.
Cuisine: indian
Cooking time: 53 minutes
Serves: 4
Ingredients
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 cup onion, finely chopped
- 1 cup tomato, finely chopped
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 piece green chili, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1.25 teaspoons salt
- 2 tablespoons oil
- 1 cup water
- 2 tablespoons cilantro, chopped
- 2 cups whole wheat flour
- 0.75 cup warm water (for dough)
Instructions
- 1. In a bowl, mix whole wheat flour and a pinch of salt. Gradually add warm water, kneading into a soft dough. Cover and rest 15 minutes.
- 2. Heat oil in a large skillet. Add cumin seeds and let them sizzle for 30 seconds.
- 3. Add onions and sauté until golden, about 5 minutes.
- 4. Stir in ginger, garlic, and green chili. Cook for 1 minute.
- 5. Add tomatoes. Cook until soft, about 4 minutes.
- 6. Add coriander, garam masala, ground cumin, turmeric, red chili powder, and salt. Sauté 1 minute.
- 7. Add chickpeas and 1 cup water. Simmer uncovered for 15 minutes, stirring occasionally. Mash some chickpeas for thicker gravy.
- 8. Garnish with cilantro and set aside.
- 9. Divide dough into 8 balls. Roll each into a 6-inch circle.
- 10. Heat a skillet over medium-high. Cook each roti 1 minute per side until brown spots appear.
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