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Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi, and also known as a roti) is an unleavened flatbread from the Indian Subcontinent; and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa and the Caribbean islands. Chana masala, also known as channay, as well as chole masala or chholay (plural) is a popular dish in Indian and Pakistani cuisine.The main ingredient is a variety of chickpea called chana or kala chana, meaning black chana. They are much smaller (about half the diameter) with a stronger flavour, and firmer texture when cooked. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana in Hindi-Urdu. Chana masala is fairly dry and spicy with a sour citrus note - usually served with coriander and onion. Chana are usually replaced with chole in most restaurants, and both are widely sold as snack food and street food in India and Pakistan. Ingredients Chana masala 1.Channa-----------------250 Gram 2.Chili powder-----------2 Tsp 3.Coriander powder-------2 Tsp 4.Chana masala powder----1 1/2 Tsp 5.Tomato-----------------4 No 6.Onion------------------5 No 7.Green chili------------3 No\ 8.Turmeric powder--------1/2 Tsp 9.Ginger garlic paste----1 1/2 Tsp 10.Coriander leaves------Required amount 11.Salt------------------Required amount 12.Oil-------------------Required amount chapati 1.Wheat flour----------500 Gram 2.Milk-----------------50 ML 3.Sugar----------------1 Tsp 4.Salt-----------------1 Tsp 5.Oil------------------Required amount FACEBOOK : / ammasamayals GOOGLE + : https://plus.google.com/b/10428941847...