Measure out the spices: Ground Coriander (3 teaspoon), Cayenne Pepper (1/4 teaspoon) Garam Masala (1/2 teaspoon), Smoked Paprika (1 teaspoon), and Ground Turmeric (1 teaspoon) and put them in a small bowl.
Let the Ghee (1/2 teaspoon) melt in a small saucepan over medium-low heat. Once the ghee begins to sizzle, add the Cumin Seeds (1 teaspoon) and stir for about 5 seconds.
Add the Onion (1/2 cup) and sauté for 2 minutes. Add the Garlic (1 clove) and cook for 1 minute.
Add the Fresh Ginger (1 teaspoon) and Jalapeño Pepper (1/2) and cook for 1 more minute.
Add the spices and then the Canned Tomatoes (1 cup). Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the Canned Chickpeas (2 1/2 cup) and Water (1/2 cup). Mix, then bring to a boil before reducing to a simmer.
Cook for 10 minutes, then mash a few chickpeas with a spoon to thicken the sauce.
For the roti, in a small bowl, mix together the Whole Wheat Flour (2 cup), Water (1 cup), and Salt (1 teaspoon) 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.
Divide the dough into 16 small balls.
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.
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.
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.
Garnish the chana masala with Yogurt (to taste) and fresh Fresh Cilantro (to taste) and serve with the roti. Enjoy!