Chana Saag with Wholemeal Roti

Method

1. 1Make the roti dough first. Put the flour into a bowl with a pinch of salt. Gradually mix in 35-40ml warm water until you have a soft dough. Knead for 2-3 minutes, cover and rest while you prepare the curry.
2. 2Heat the oil in a saucepan. Add the cumin seeds for 30 seconds, then add the onion and cook for about 5 minutes.
3. 3Add the garlic and ginger and cook for 1 minute. Stir in the ground coriander, turmeric and chilli powder.
4. 4Add the tomatoes and cook for 4 minutes. Add the spinach and cook for another 3-4 minutes.
5. 5Add the chickpeas and about 80ml water. Simmer gently for 10 minutes. Stir through the garam masala and lemon juice.
6. 6Divide the roti dough into two balls. Roll each thinly on a lightly floured surface. Cook in a hot dry frying pan for 60-90 seconds on the first side and 30-60 seconds on the second, until brown spots appear and the bread begins to puff.
7. 7Serve the chana saag with the two hot rotis and yoghurt.