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Chana Masala with Roti

19 INGREDIENTS • 13 STEPS • 1HR 45MINS

Chana Masala with Roti

Recipe

4.6

5 ratings
This Indian chickpea dish is a staple in my home. I think it’s the magic of how shockingly easy it is to make, combined with the fact that it costs next to nothing, topped off with how it tastes absolutely incredible.
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This Indian chickpea dish is a staple in my home. I think it’s the magic of how shockingly easy it is to make, combined with the fact that it costs next to nothing, topped off with how it tastes absolutely incredible.
author_avatar
Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/

1HR 45MINS

Total Time

$2.74

Cost Per Serving

Ingredients

Servings
2
us / metric
Ghee
1/2 tsp
Ghee
or 1⁄2 tbsp Butter plus a splash of Olive Oil
Cumin Seeds
1 tsp
Cumin Seeds
Onion
75 g
Onions, diced
Garlic
1 clove
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, grated
Jalapeño Pepper
1/2
Jalapeño Pepper, finely chopped
Ground Coriander
1 Tbsp
Ground Coriander
Ground Turmeric
1 tsp
Ground Turmeric
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Garam Masala
1/2 tsp
Garam Masala
Smoked Paprika
1 tsp
Smoked Paprika
Salt
1 tsp
Salt
Canned Tomatoes
225 g
Canned Tomatoes
Canned Chickpeas
500 g
Canned Chickpeas, drained
Water
360 mL
Water
Fresh Cilantro
to taste
Fresh Cilantro
Yogurt
to taste
Yogurt
Whole Wheat Flour
240 g
Whole Wheat Flour
All-Purpose Flour
to taste
All-Purpose Flour

Nutrition Per Serving

VIEW ALL
Calories
678
Fat
8.9 g
Protein
31.8 g
Carbs
133.1 g
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author_avatar
Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/

Cooking Instructions

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step 1
Measure out the spices: Ground Coriander (1 Tbsp), Cayenne Pepper (1/4 tsp) Garam Masala (1/2 tsp), Smoked Paprika (1 tsp), and Ground Turmeric (1 tsp) and put them in a small bowl.
step 1 Measure out the spices: Ground Coriander (1 Tbsp), Cayenne Pepper (1/4 tsp) Garam Masala (1/2 tsp), Smoked Paprika (1 tsp), and Ground Turmeric (1 tsp) and put them in a small bowl.
step 2
Let the Ghee (1/2 tsp) melt in a small saucepan over medium-low heat. Once the ghee begins to sizzle, add the Cumin Seeds (1 tsp) and stir for about 5 seconds.
step 3
Add the Onions (75 g) and sauté for 2 minutes. Add the Garlic (1 clove) and cook for 1 minute.
step 3 Add the Onions (75 g) and sauté for 2 minutes. Add the Garlic (1 clove) and cook for 1 minute.
step 4
Add the Fresh Ginger (1 tsp) and Jalapeño Pepper (1/2) and cook for 1 more minute.
step 4 Add the Fresh Ginger (1 tsp) and Jalapeño Pepper (1/2) and cook for 1 more minute.
step 5
Add the spices and then the Canned Tomatoes (225 g). Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
step 5 Add the spices and then the Canned Tomatoes (225 g). Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
step 6
Once the tomato has reduced and the ghee starts to separate from the sauce, add the Canned Chickpeas (500 g) and Water (120 mL). Mix, then bring to a boil before reducing to a simmer.
step 6 Once the tomato has reduced and the ghee starts to separate from the sauce, add the Canned Chickpeas (500 g) and Water (120 mL). Mix, then bring to a boil before reducing to a simmer.
step 7
Cook for 10 minutes, then mash a few chickpeas with a spoon to thicken the sauce.
step 8
For the roti, in a small bowl, mix together the Whole Wheat Flour (240 g), Water (240 mL), and Salt (1 tsp) using one clean hand. It should form a fairly moist dough. Knead until smooth and form into a ball. Cover with a damp towel or paper towel. Set aside for 10 minutes.
step 8 For the roti, in a small bowl, mix together the Whole Wheat Flour (240 g), Water (240 mL), and Salt (1 tsp) using one clean hand. It should form a fairly moist dough. Knead until smooth and form into a ball. Cover with a damp towel or paper towel. Set aside for 10 minutes.
step 9
Divide the dough into 16 small balls.
step 9 Divide the dough into 16 small balls.
step 10
Sprinkle a countertop with All-Purpose Flour (to taste) and place one piece of dough in the middle. Cover the ball with flour on all sides so that it doesn't stick to the surface, then gently roll it out with a rolling pin until it's thin and flat, about 1/8" thick.
step 10 Sprinkle a countertop with All-Purpose Flour (to taste) and place one piece of dough in the middle. Cover the ball with flour on all sides so that it doesn't stick to the surface, then gently roll it out with a rolling pin until it's thin and flat, about 1/8" thick.
step 11
Place a non-stick skillet on medium heat. Once the pan is hot, add the roti and cook until the dough lifts away from the pan around the edges and small bubbles form. Flip the bread over and cook the other side.
step 11 Place a non-stick skillet on medium heat. Once the pan is hot, add the roti and cook until the dough lifts away from the pan around the edges and small bubbles form. Flip the bread over and cook the other side.
step 12
Usually, it goes very quickly. You want to see light-brown bubbles all over the dough. Repeat this process until you’re finished with the dough. Keep them under a towel on the counter or in a warm oven until ready to serve.
step 13
Garnish the chana masala with Yogurt (to taste) and fresh Fresh Cilantro (to taste) and serve with the roti. Enjoy!
step 13 Garnish the chana masala with Yogurt (to taste) and fresh Fresh Cilantro (to taste) and serve with the roti. Enjoy!
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