Gluten-Free Chana Masala (Chickpea Curry) with Cassava Roti

Ingredients

• 2 cups Chickpeas (canned or cooked)
• 1 medium Onion
• 2 medium Tomatoes
• 1 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 2 tbsp Cooking oil
• 2 tbsp Fresh cilantro
• 1 cup Cassava flour
• 1/2 cup Water
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tbsp of cooking oil in a large (25.4-30.48 cm) heavy-bottomed pan or Dutch oven over medium heat (148.9-162.8°C / 150-163°C). Add the 1 medium onion, diced into 0.635 cm pieces, and sauté for 5-7 minutes until it is translucent and lightly golden brown.
2. 2Add the 1 tbsp of ginger-garlic paste to the pan and sauté for 1 minute until fragrant. Stir in the 2 medium tomatoes, diced into 1.27 cm pieces, and cook for 8-10 minutes, stirring occasionally, until they soften and break down into a pulpy sauce.
3. 3Stir in the 1 tsp of turmeric powder, 1 tsp of red chili powder, and 2 tsp of coriander powder, cooking for 2 minutes until fragrant. Add the 2 cups of chickpeas and the 1 tsp of garam masala, stirring well to combine, and continue to cook for 10 minutes, allowing the flavors to meld.
4. 4In a medium mixing bowl, combine the 1 cup of cassava flour, 1/2 cup of water, and 1/4 tsp of salt. Mix with your hands until a soft, pliable dough forms.
5. 5Divide the dough into 4 equal portions. On a clean, dry surface, roll each portion into a thin, round roti, about 15.24-17.78 cm (15-18 cm) in diameter.
6. 6Heat a flat griddle or a large non-stick skillet over medium-high heat (190.6-204.4°C / 190-204°C). Cook each roti for 1-2 minutes per side, until light brown spots appear and the roti puffs up slightly.
7. 7Ladle the chana masala into serving bowls. Finely chop the 2 tbsp of fresh cilantro and sprinkle it over the chana masala, then serve immediately with the warm cassava rotis.

Substitutions

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