Step 1

Aromatics: Heat the oil in a large skillet or pan over medium heat. Once warm, add the onion and a pinch of salt; Cook until the onion is softened, 5 to 7 minutes. Add the minced garlic, ginger, and chili and stir for 1 minute.

Step 2

Spices: Stir in the garam masala, ground coriander, turmeric, and amchoor (if using lemon juice add at the end), salt, and pepper. Toast the spices for 15 to 30 seconds.

Step 3

Simmer: Add the chickpeas, tomato, coconut milk, and water. Bring to a simmer and let cook until the tomatoes have mostly disintegrated and the gravy has thickened, about 10 minutes. If the mixture starts to get too dry, add more water (or coconut milk), to taste.

Step 4

Mash: Using a fork or potato masher, mash some of the chickpeas to thicken the gravy and make it creamy. If substituting lemon juice, add it now. Taste and adjust seasonings if needed. Mix in the minced cilantro. If the chana is too wet, let it simmer over medium-low until thickened to your liking.

Step 5

To make the chana kathi rolls: heat the roti on a dry skillet until warm, then add chana. Top with red onion, minced chilies, and cilantro. Roll up the bread (like a burrito without the ends folded in) and enjoy! Optional: add aachar or chutney.