Quick Gujarati Thali

Ingredients

• 1.5 cups all-purpose flour
• ¾ cup plain yogurt
• 1 can (15 oz) canned chickpeas, drained
• 1 whole onion, medium
• 1 tablespoon ginger-garlic paste
• 1.5 teaspoons ground cumin and chili powder, mixed

Instructions

1. 1

   Pour 0.75 cup yogurt into a small bowl and stir gently with a spoon until smooth, about 30 seconds; set aside.

2. 2

   Cut the onion in half lengthwise from root to tip, then slice each half crosswise into thin half-rings about 1/8 inch thick.

3. 3

   In a medium bowl, stir the flour with a pinch of salt, then add 0.25 cup water slowly while mixing with your fingers until a soft, slightly sticky dough forms, about 2 minutes.

4. 4

   Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the sliced onion and cook, stirring once every 30 seconds, until the edges turn golden brown and the onion softens, about 3 minutes.

6. 6

   Stir in 1 tablespoon ginger-garlic paste and cook, stirring constantly, until it smells strongly fragrant and there is no raw garlic smell left, about 45 seconds.

7. 7

   Add 1.5 teaspoons of the cumin-chili powder mix and stir for 20 seconds until the spices smell toasted and coat the onions.

8. 8

   Pour in the drained chickpeas and 0.25 cup water, then stir to combine; reduce heat to medium and simmer without stirring for 5 minutes until the chickpeas soften slightly.

9. 9

   Taste and add a small pinch of salt and pepper; stir once and remove from heat.

10. 10

    Divide the dough into two equal pieces and roll each one between your palms into a smooth ball.

11. 11

    On a lightly floured surface, use a rolling pin or the base of a glass to flatten each ball into a thin round about 6 inches wide and 1/8 inch thick.

12. 12

    Heat a second 10-inch skillet or griddle over medium-high heat until a drop of water sizzles and evaporates in 2 seconds.

13. 13

    Place one flatbread round onto the hot skillet and cook without touching it until large bubbles appear across the surface and the bottom has light golden spots, about 2 minutes.

14. 14

    Flip the flatbread and cook the other side until it puffs slightly and develops golden spots, about 1 minute.

15. 15

    Transfer the cooked flatbread to a plate and repeat with the remaining dough.

16. 16

    Place one flatbread on each plate and top the center with half of the warm chickpea curry.

17. 17

    Dollop half of the plain yogurt alongside the curry on each plate.

Tools you’ll need

• small bowl
• cutting board
• chef's knife
• medium mixing bowl
• 10-inch skillet
• wooden spoon
• second 10-inch skillet or griddle
• rolling pin or drinking glass base
• spatula
• dinner plates

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