Gluten-Free Chana Masala with Sorghum Roti

Ingredients

• 2 cups Chickpeas (canned or dried)
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 2 tbsp Chana masala spice blend
• 1 tsp Garam masala
• 1 tsp Aamchur (dry mango powder)
• 0.25 cup Cilantro
• 2 tbsp Oil
• 2 cups Sorghum flour
• 1 tsp Salt
• 1 cup Water

Instructions

1. 1If using dried chickpeas, soak them overnight and then boil until tender. Otherwise, drain and rinse canned chickpeas.
2. 2Heat oil in a pot. Add chopped onions and sauté until golden brown.
3. 3Add ginger-garlic paste and sauté for a minute.
4. 4Add chopped tomatoes and cook until softened.
5. 5Add chana masala spice blend, garam masala, and aamchur. Cook for 2 minutes.
6. 6Add the chickpeas and 1 cup of water. Simmer for 20 minutes, or until the gravy thickens.
7. 7While the Chana Masala simmers, prepare the sorghum roti. Mix sorghum flour, salt, and water to form a soft dough.
8. 8Divide the dough into small balls and roll out into thin circles.
9. 9Cook on a hot griddle until lightly browned on both sides.
10. 10Serve the Chana Masala with sorghum roti. Garnish with cilantro.

Substitutions

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