Channa (chickpeas) Roti Recipe

Make the dough

In a large mixing bowl, combine 2 cups whole wheat flour and 1 tsp salt. Add 1 tbsp ghee or oil. Gradually add 3 tablespoons warm water, mixing with your fingers until the flour comes together. Knead for 6–8 minutes until the dough is smooth and slightly elastic. If dough feels dry, sprinkle up to 1–2 tsp more water; if sticky, dust with a little more flour. Cover the dough with a damp cloth and rest for 20–30 minutes.

Divide and roll

After resting, divide the dough into 8 equal portions (about 40–45 g each). Roll each portion into a smooth ball. Lightly flatten a ball and dust with semolina or flour. Using a rolling pin, roll each ball into a 6–7 inch round, about 2 mm thick. Keep rolled rotis covered with a clean towel to prevent drying.

Cook the rotis

Heat a cast-iron skillet or tawa over medium-high heat until very hot. Place a rolled roti on the hot pan. Cook for 20–30 seconds until small bubbles form, then flip. Apply a little ghee or butter (about 1/2 tsp) on the cooked side, flip again and press gently with a spatula so the roti puffs slightly and develops golden brown spots, about 15–20 seconds per side. Repeat with remaining rotis, brushing the cooked sides with the remaining ghee or butter. Keep rotis warm wrapped in a clean towel while you prepare the filling if needed.

Prepare chickpeas

If using canned chickpeas, drain and rinse 2 cups well. If using dried cooked chickpeas, ensure they are tender. Lightly mash about half of the chickpeas with the back of a spoon or potato masher, leaving the rest whole for texture. Set aside.

Sauté aromatics

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until fragrant. Add 1 cup finely chopped onion and sauté 4–5 minutes until softened and beginning to brown. Add 2 minced garlic cloves, 1 tsp minced ginger, and 1 tbsp chopped green chilies; sauté another 30–45 seconds until aromatic.

Cook tomatoes and spices

Add 1 cup finely chopped tomato to the pan. Cook 4–5 minutes until tomatoes break down and soften. Stir in 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala, and 1 tsp red chili powder (optional). Cook the spices for 1 minute to bloom, stirring so they don't burn.

Combine chickpeas

Add the mashed and whole chickpeas to the spiced tomato mixture. Stir to combine. Add 2 tbsp water to loosen the mixture and simmer 3–4 minutes so flavors meld. Add 1 tsp salt (adjust to taste) and 1 tsp amchur or lemon juice. Cook another minute, then fold in 1 cup chopped fresh cilantro. Taste and adjust seasoning.

Finish the filling

Turn off heat and let the filling cool slightly so it is easy to handle. The filling should be moist but not runny; if too wet, cook a minute longer to reduce; if too dry, add a splash of water or a little more oil. The filling is now ready to spoon onto rotis.

Place a warm roti on a plate. Spoon about 1/4 to 1/3 cup of the chickpea filling in the center of the roti and spread slightly, leaving a 1-inch border. Fold the roti over the filling like a soft wrap or roll it tightly. Optionally brush the outside with a little ghee or butter for extra flavor.

Serve immediately with plain yogurt or chutney and lemon wedges. For a portable sandwich-style roti, wrap in parchment or foil to keep warm.