Chana Masala with Whole Wheat Roti
Fragrant chickpea curry built on toasted cumin and warm spices, with hand-rolled flatbread. Ghee tempers cumin seeds, then onion, garlic, ginger and jalapeño form an aromatic base. Ground coriander, turmeric, cayenne and garam masala bloom in tomato sauce before chickpeas simmer to tender, thickened richness. Roti dough rests and divides into 16 rounds, rolled thin and cooked on cast iron until puffed and spotted. Yogurt and cilantro finish the curry. Serve warm for weeknight dinners or casual entertaining. This version balances heat with cooling yogurt and incorporates traditional roti-making technique.
Ingredients
- ½ teaspoon ghee, melted
- 1 teaspoon cumin seeds, whole
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ whole jalapeño pepper, chopped
- 3 teaspoon ground coriander, toasted
- 1 teaspoon ground turmeric, dried
- ¼ teaspoon cayenne pepper, ground
- ½ teaspoon garam masala, ground
- 1 teaspoon smoked paprika, ground
- 1 teaspoon salt, kosher
- 1 cup canned tomatoes, crushed
- 2 ½ cup canned chickpeas, draineddried chickpeas soaked and cooked2.5 cup dried yields approximately 6-7 cups cookedwhole-foods
Medium
Full guide → - 1 ½ cup water, room temperature
- fresh cilantro, chopped(optional)
- yogurt, plain(optional)
- 2 cup whole wheat flour, all-purpose or chapati
- all-purpose flour, for dusting(optional)
Instructions
- 1
Combine ground coriander, cayenne pepper, garam masala, smoked paprika and ground turmeric in a small bowl.
- 2
Melt ghee in a saucepan over medium-low heat until sizzling, then add cumin seeds and stir for about 5 seconds.
- 3
Add onion and sauté for 2 minutes, then add garlic and cook for 1 minute.
- 4
Add fresh ginger and jalapeño, cook for 1 more minute.
- 5
Add spice mixture and canned tomatoes, mix well, cover and cook for 5 to 10 minutes until tomato reduces and ghee separates from sauce.
- 6
Add canned chickpeas and water, mix, bring to a boil then reduce to a simmer.
- 7
Cook for 10 minutes, then mash a few chickpeas with a spoon to thicken the sauce.
- 8
For roti, mix whole wheat flour, water and salt in a bowl using one hand until a fairly moist dough forms.
- 9
Knead until smooth, form into a ball, cover with a damp towel and set aside for 10 minutes.
- 10
Divide dough into 16 balls.
- 11
Sprinkle countertop with all-purpose flour, place one dough ball in the middle, coat with flour on all sides and gently roll out with a rolling pin until thin and flat, about 1/8 inch thick.
- 12
Heat a non-stick skillet over medium heat, place roti on pan and cook until dough lifts from edges and small bubbles form.
- 13
Flip and cook the other side until light-brown bubbles appear all over.
- 14
Repeat with remaining dough, keeping finished roti under a towel on counter or in a warm oven.
- 15
Garnish curry with yogurt and fresh cilantro, serve with warm roti.
Tips
Toast whole spices and bloom ground spices in fat before adding liquid to develop deep, layered flavor and prevent raw spice taste.
Mash only a few chickpeas to thicken sauce while keeping most intact for texture and bite.
Good to Know
Cool chana masala completely, transfer to an airtight container and refrigerate for up to 4 days. Store roti in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat curry gently on stovetop or microwave. Warm roti in a dry skillet or wrapped in foil in a 350F oven.
Prepare roti dough up to 8 hours ahead; cover and refrigerate. Bring to room temperature before rolling. Chana masala can be made 1 day ahead; reheat before serving. Spice mixture can be measured and combined 1 day ahead.
Serve chana masala and roti warm, with chilled yogurt and fresh cilantro on the side. Pair with cucumber raita, pickled vegetables or a simple green salad for balance.
Common Mistakes
Do not skip the spice tempering in ghee to avoid flat, unroasted spice flavors.
Do not roll roti too thin or too thick to avoid burning or doughiness.
Do not skip the 10-minute dough rest to avoid tough, elastic roti that resists rolling.
Substitutions
Dairy-Free Swaps
General Alternatives
Medium
FAQ
Can I use dried chickpeas instead of canned?
Yes, soak 1 cup dried chickpeas overnight, then simmer for 45-60 minutes until tender. Drain well before adding to the curry. Adjust water amount as needed; the final sauce should coat chickpeas lightly, not be soupy.
What if my roti doesn't puff while cooking?
Ensure your skillet is hot enough and your dough is moist and well-kneaded. If dough is too dry, roti won't steam internally and puff. A properly rested dough aids puffing. Some roti naturally puff more than others; light browning and bubbles still indicate doneness.
Can I freeze chana masala and roti?
Freeze chana masala in an airtight container for up to 3 months; thaw in the fridge overnight and reheat gently. Freeze roti stacked between parchment in a freezer bag for up to 2 months. Reheat directly in a skillet without thawing until warm and pliable, about 1-2 minutes per side.