Chapati with Beans

Drain and rinse the kidney beans in a colander, then measure the spices and water so the stew ingredients are ready before cooking.

In a large bowl, mix the all-purpose flour with 1 teaspoon fine salt, 2 tablespoons vegetable oil, and 1 cup water. Knead for 6 to 8 minutes until the dough is smooth and soft, then cover and rest for 20 minutes.

While the dough rests, heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the frozen diced onions and cook for 5 to 6 minutes until the liquid mostly evaporates, then stir in the tomato paste, garlic powder, ground ginger, ground cumin, ground coriander, ground turmeric, black pepper, and cayenne pepper and cook for 1 minute.

Add the diced tomatoes, kidney beans, remaining 1 cup water, and remaining 1 teaspoon fine salt. Simmer uncovered for 15 to 20 minutes until the stew is thick and tomato-rich, then keep warm.

Divide the rested dough into exactly 8 equal pieces. Roll each piece into a thin round, brush lightly with some of the remaining oil, roll it into a rope, coil it into a spiral, and rest the coils for 10 minutes.

Heat a large skillet over medium-high heat. Roll each coil into a 7-inch chapati and cook one at a time for 1 to 2 minutes per side, brushing lightly with the remaining oil, until each chapati has golden brown spots.