Chana Kathi Rolls

Ingredients

• 1 teaspoon high-heat cooking oil (such as coconut, avocado, or vegetable oil)
• 1 yellow onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1-4 green chilies (e.g. serrano peppers) minced*, more or less to taste
• 1 ½ teaspoons garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon amchoor powder (dried mango powder),  or substitute 1 tbsp fresh lemon juice
• ½ cup (117 mL) full-fat coconut milk
• ½ cup (117 mL) water, plus more if necessary
• 1 teaspoon salt, or to taste
• Black pepper, to taste
• 1 15-ounce can chickpeas, drained and rinsed (1 ½ cups cooked)
• 1 tomato, chopped (4.5oz/125g)
• ¼ cup chopped cilantro, plus more for garnish
• 6 roti (paratha, chapati, or flour tortilla; see notes)
• To serve: red onion*, minced chilies, cilantro, Aachar (Indian pickle), and/or chutney (e.g. tamarind or cilantro)