The Happy Pear Chana Masala with easy Roti Bread
Chana masala is always one of our favourite Indian dishes. It’s a delicious street food from Northern India and often comes with flatbreads. Here we recommend using wholemeal flour to make the flatbread’s higher in fibre so it's better for your immune system and microbiome while still tasting great!
4 people
20 minutes
30 minutes
Ingredients
- 0.5 tsp Black Pepper
- 2 tins Chickpeas 400g tins
- 1 tsp Chilli Powder
- 2 tins Chopped Tomatoes 400g tins
- 0.5 tsp Cinnamon
- 1 bunch Fresh Coriander
- 1 tbsp Garam Masala
- 2 cloves Garlic large
- 12 g Ginger 1/2 thumb size fresh ginger
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1.5 tbsp Oil
- 1 - Red Onion 250g
- 1 tsp Salt
- 50 g Spinach fresh
- 1 tsp Turmeric
Flat Bread:
-
1
tsp
Baking Powder
-
1
tsp
Salt
-
150
ml
Soy Yogurt
-
200
g
Wholemeal Flour
-
1
pinch
flour
for dusting
Method
- Peel and roughly chop the onion. Peel and finely chop the ginger and garlic cloves. Drain and rinse the chickpeas. Pick the coriander leaves and finely chop the stalks. Measure out your spices.
- In a large flat non-stick pan, heat 1.5 Tbsp of oil over a high heat, when hot add the onions and cook for 3 mins until they start to brown, stirring occasionally. Reduce the heat to medium and add the ginger, garlic and coriander stalks and cook for 2 mins, stirring so the garlic goes golden but does not burn. Add all the spices and mix well and cook for a minute. Add the chopped tomatoes and 1 tsp of salt and cook for 3-4 mins. Transfer carefully to a food processor and blend until smooth.
- Add back into the pan, along with the drained chickpeas and heat for 1-2 mins
- To finish add the spinach and mix through until it wilts, taste and adjust the seasoning to your liking by adding more salt, pepper, lime or chilli.
- Add the fresh chopped coriander and set aside while you make your flat bread
To make your flat bread:
- In a mixing bowl, add the flour, baking powder and salt and mix well.
- Add the yoghurt and mix well together till uniform in consistency.
- Continue to knead your dough together for 5 minutes till you get a soft dough.
- Cut your dough into 4.
- Dust down your surface and using a rolling pin roll out each dough separately till flat and thin, ideally the thinner the lighter the flatbread.
- Put a large non stick pan on a high heat, once hot reduce heat to medium
- Add one of the rolled out flat breads. Sprinkle with a little pinch of sea salt or sesame seeds for extra flavour and cook till it starts to golden on one side, it may start to form air pockets. Turn and cook on the other side. Repeat with the remaining flat breads.
Heat up the Chana masala and serve with the fresh flatbreads and enjoy!
