Channa Masala Mango Naan

For the curry;

1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, turmeric, coriander and chilli flakes. Stir for a few seconds then
2. add in the onion. Fry for aprox 8-10 minutes until soft and browning.
3. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and desiccated coconut. 
4. Cook for a further 5-6 minutes covered, stirring occasionally then add in the chickpeas Simmer for 5 minutes.
5. Season will and stir in the coconut yogurt. 

To make the flatbreads;

1. In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together then transfer to a floured board. 
2. Knead for a few minutes until you get a springy dough.
3. Heat a large griddle pan or frying pan to medium. 
4. Divide the dough into two then roll out the first flatbread. 
5. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
6. Repeat. 

To make the yogurt onions;

1. Add at the ingredients to a jar and mix to combine. 

To serve;

1. Spread the mango chutney on both naan’s then top with the channa masala and yogurt onions.