Chana Masala with Millet Roti
A hearty, aromatic, and wholesome Indian classic, made healthier.
⏱️ 70 min🍽️ Serves 1
🔥 480 kcal💪 18g protein🍚 70g carbs🥑 14g fat🌾 16g fibreper serving
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servings
Ingredients
- 🥔400 g canned chickpeas, drained and rinsed
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, pureed
- 🫚1 inch ginger, grated
- 🧄3 cloves garlic, minced
- 🌿1 tsp cumin seeds
- 🍚1 tsp coriander powder
- 🍚½ tsp turmeric powder
- 🍚½ tsp garam masala
- 🌶️¼ tsp chilli powder (adjust to taste)
- 🌻2 tbsp cooking oil
- 🌾½ cup millet flour
- 🌾½ cup whole wheat flour
- 🧂½ tsp salt
- 💧 water, as needed for roti dough
- 🌿 fresh coriander leaves, chopped, for garnish
Pro tips
- For extra tang, add a squeeze of lemon juice or a pinch of amchur (dry mango powder) at the end.
- If your chana masala seems too dry, add a little more hot water or vegetable broth.
- Ensure your griddle is hot enough for the rotis to puff up; high heat is key.
- You can soak and boil dried chickpeas instead of canned ones for a more authentic flavor, but this will add to prep time.
Method
- 1Heat oil in a large pot or pan over medium heat. Add cumin seeds and let them splutter.
- 2Add chopped onion and sauté until golden brown. Then add grated ginger and minced garlic, cooking for another minute until fragrant.
- 3Stir in turmeric powder, coriander powder, chilli powder, and garam masala. Cook for 30 seconds, stirring constantly.
- 4Pour in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
- 5Add the drained chickpeas along with 1 cup of water. Bring to a simmer, then cover and cook for 15-20 minutes, allowing the flavors to meld. Mash a few chickpeas for a thicker consistency.
- 6While the chana masala simmers, combine millet flour, whole wheat flour, and salt in a bowl. Gradually add water and knead into a firm, smooth dough.
- 7Divide the dough into equal portions and roll each into thin rotis. Cook on a hot griddle until brown spots appear on both sides and the roti puffs up.
- 8Adjust salt in the chana masala if needed. Garnish with fresh coriander leaves.
- 9Serve the hot chana masala with the freshly made millet rotis.