Chana Masala with Roti

Chana Masala with Rotis Introduction Welcome to the delightful world of Indian cuisine with our Chana Masala and Rotis! This vibrant dish combines the robust flavors of spiced chickpeas with the comforting warmth of freshly made rotis. Chana Masala is not just a meal but an experience that brings the variety and richness of Indian spices to your table. Perfect for both lunch and dinner, it promises to be a healthy and satisfying meal that can be enjoyed any day of the week. Dive into this detailed recipe to prepare Chana Masala and Rotis in your own kitchen! Kitchen Equipment Required Large Skillet or Pot with Lid Mixing Bowls Rolling Pin Tava or Flat Griddle Measuring Cups and Spoons Knife Cutting Board Wooden Spoon or Spatula Cooking Time Total estimated time: 1 hour 30 minutes Recipe: Chana Masala with Rotis Ingredients 200g (1 cup) dried chickpeas or 400g (14 oz) canned chickpeas 30ml (2 tbsp) vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 15g (1 inch) ginger, grated 2 tomatoes, puree 1 green chili, finely chopped (optional) 5g (1 tsp) cumin seeds 5g (1 tsp) ground cumin 5g (1 tsp) ground coriander 5g (1 tsp) turmeric powder 5g (1 tsp) red chili powder 5g (1 tsp) garam masala 5g (1 tsp) amchur (dried mango powder) Salt to taste Fresh coriander leaves for garnish 200g (2 cups) whole wheat flour for Rotis 5g (1 tsp) salt for Rotis 180ml (3/4 cup) water for Rotis Instructions Step 1: Prepare the Chickpeas If using dried chickpeas, rinse and soak them in enough water to cover for at least 8 hours or overnight. Drain and rinse the chickpeas, then boil them in fresh water for about 45-60 minutes or until they are tender. If using canned chickpeas, simply drain and rinse them. Step 2: Cook the Chana Masala Heat vegetable oil in a large skillet or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they are golden brown. Stir in the garlic, ginger, and green chili, sautéing for another minute. Add the tomatoes and cook for 5-7 minutes until they break down and the oil starts to separate. Mix in the ground cumin, coriander, turmeric, and chili powder, and cook for another 2 minutes. Add the boiled chickpeas along with 250ml (1 cup) of water. Season with salt. Cover the pot and let it simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally. Finish the dish by stirring in garam masala and amchur powder. Garnish with fresh coriander leaves. Step 3: Prepare the Roti Dough In a mixing bowl, combine the whole wheat flour, salt, and gradually add water to form a smooth and pliable dough. Knead for about 5-10 minutes. Cover the dough with a damp cloth and set it aside to rest for 20 minutes. Step 4: Cook the Rotis Divide the dough into small balls (about 30g each). Flatten each ball using a rolling pin, dusting with flour if necessary, to form thin discs. Heat a tava or flat griddle over medium-high heat. Cook each roti for about 1-2 minutes on each side, or until brown spots appear and the roti puffs up. Use a clean cloth or spatula to press gently, ensuring even cooking. Conclusion You’ve now mastered the art of crafting an authentic Chana Masala with Rotis! This meal is more than just a treat for the taste buds; it’s a nourishing blend that brings a touch of India to your dining table. The wonderful symphony of spices in Chana Masala paired with soft, warm Rotis is sure to become a staple in your culinary repertoire. Serve it with a slice of lime and some yogurt for an authentic experience, and enjoy the compliments as your guests revel in this delicious creation.

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