Chole with Roti

Ingredients

• 250 gCooked chickpeas, rinsed and drained if using canned chickpeas
• 100 gWhole-wheat flour
• 1 mediumOnion, finely chopped unless the method says sliced
• 1 mediumTomato, finely chopped unless the method says otherwise
• 1 tspChole masala
• 1 tbspOil
• 1/4 tsp, or to tasteSalt
• as specified in the instructionsWater

Contains: wheat, gluten.

Method

1. 1Knead the whole-wheat flour with a little water into a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.
2. 2Heat 1 tbsp oil in a pan over medium heat for 30 seconds, then add the chopped onion and cook for 4 minutes until golden.
3. 3Add the chopped tomato and 1 tsp chole masala. Cook for 4 to 5 minutes, mashing the tomato, until the mixture forms a thick paste.
4. 4Add the cooked chickpeas and 100ml water. Cover and simmer for 12 minutes on low heat, stirring occasionally, until the gravy thickens.
5. 5Mash a few chickpeas against the pan to thicken further, then season with salt.
6. 6Divide the rested dough into balls, roll each into a thin circle, and cook on a hot tawa for 1 minute per side until puffed and lightly browned.
7. 7Serve the hot rotis alongside the chole.