Gluten-Free Chana Masala with Sorghum Roti

Instructions

1. 1If using dried chickpeas, soak the 2 cups of chickpeas in water overnight, then drain and boil them in fresh water until they are tender. If using canned chickpeas, drain and rinse the 2 cups of chickpeas thoroughly.
2. 2Heat the 2 tbsp of oil in a large heavy-bottomed pot over medium heat, approximately 300-325°F (150-160°C). Add the 1 large onion, finely diced, and sauté for 8-10 minutes, stirring occasionally, until it turns golden brown and softens.
3. 3Stir in the 2 tbsp of ginger-garlic paste and cook for 1 minute until fragrant. Add the 2 medium tomatoes, finely diced, and cook for 5-7 minutes, stirring frequently, until they break down and soften into a pulpy texture.
4. 4Add the 2 tbsp of chana masala spice blend, 1 tsp of garam masala, and 1 tsp of aamchur (dry mango powder) to the pot. Stir well and cook for 2 minutes, allowing the spices to become fragrant.
5. 5Add the prepared 2 cups of chickpeas and 1 cup of water to the pot, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the gravy has thickened and coats the back of a spoon.
6. 6While the chana masala simmers, combine the 2 cups of sorghum flour, 1 tsp of salt, and 1 cup of water in a mixing bowl. Mix and knead the ingredients together for 5-7 minutes until a soft, pliable dough forms.
7. 7Divide the dough into 8 equal portions and roll each portion into a smooth ball. On a clean, dry surface, use a rolling pin to flatten each ball into a thin, even circle, about 15 cm (15 cm) in diameter.
8. 8Heat a griddle or a flat pan over medium-high heat, approximately 190-205°C. Cook each sorghum roti for 1-2 minutes per side, until light brown spots appear on the surface and the roti puffs up slightly.
9. 9Serve the Chana Masala hot with the freshly cooked sorghum roti. Garnish the Chana Masala with the 0.25 cup of chopped cilantro.

Substitutions

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