Homemade Chapati with Spicy Chana Masala

I grew up reading a huge ass, hard cover cooking book called Curry, which divided many types of curry dishes to specific regions and continents. Dad bought that book in MPH when I was 13 years old and it is, by far, the most expensive cooking book in our house. Dad, an enthusiast of South Asian spices and extensive pantry list, taught me that good cooking comes from reading. This was my first time making chapati and chana masala, and that book was the reason I didn't doubt myself even once.

Serves 2

INGREDIENTS

Chapati
1 and 1/2 cups of Atta Flour
1 cup of water

Chana Masala
1 cup of canned chickpeas, rinsed
1 tbsp of minced garlic
1 tbsp of minced ginger
1 tomato, chopped
2 cups of water
1 cinnamon stick
1/2 tbsp of chili powder (I added 1 tbsp as I love the heat!)
1/2 tbsp of cumin powder
1/2 tbsp of coriander powder
1/2 tbsp of garam masala
1 tsp of turmeric powder
1 tbsp of lemon juice
1 tbsp oil
Salt, to taste
Parsley, to garnish

DIRECTION

Chana Masala

1. Heat oil in pan over medium heat. Add garlic, ginger and cinnamon stick. Stir for 1 min.
2. Add in tomato. Stir for 5 mins.
3. Add in chili powder, cumin powder, coriander powder, garam masala powder and turmeric powder. Stir for 1 min.
4. Add in chickpeas and salt. Stir for 1 min.
5. Add in water. Simmer at low heat for 15 mins. In the meantime, you can start making chapati.
6. Add in lemon juice and stir for another 2 mins.
7. Remove from heat and garnish with parsley.
8. Serve with chapati.

Chapati

1. Add Atta flour and water into a bowl. Stir gently.
2. When it becomes a hard dough, take a lemon-sized dough and roll into a tortilla shape on a flat surface.
3. Cook on medium heat for 4 mins on each side.
4. Serve immediately.