Chana Masala with Rotis
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, pureed
- 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.
