Spiced Chickpea Vegetable Curry with Fluffy Chapati

1.In a large bowl, combine whole wheat flour and salt. Add 1 tablespoon of oil and mix well.

2.Gradually add water, kneading until a soft and pliable dough forms. Cover with a damp cloth and let it rest for 30 minutes.

3.In a pan, heat a little oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

4.Add chopped onions and sauté until they turn golden brown. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

5.Add chopped tomatoes and cook until they soften. Stir in coriander powder, turmeric powder, garam masala, and red chili powder. Cook for 2-3 minutes until the spices are well combined.

6.Add the drained chickpeas and mixed vegetables to the pan. Stir well to coat with the spices. Add a splash of water if needed to prevent sticking. Cover and cook for 10-15 minutes until the vegetables are tender.

7.While the curry is cooking, divide the rested dough into equal portions and roll each portion into a ball.

8.On a floured surface, roll each ball into a thin circle (about 6-8 inches in diameter).

9.Heat a tawa or skillet over medium-high heat. Cook each chapati for about 1-2 minutes on each side until golden brown and puffed up. Brush with a little oil if desired.

10.Once the curry is ready, garnish with fresh cilantro. Serve hot with fluffy chapatis.