I would like to know if it is at all possible to make tandoori roti with chick-pea or green pea flour. Also is it just as simple as grinding dry peas into fine dust and using it as a substitute for flour or is there more to it than that. Also, what would you use as binding agent?
You can make a sort of bread with chickpea flour. It's a bit dense compared to a regular chapatti or roti & I'm not sure how much good it would be for picking up your main dish.
By volume, use 50:50 ratio flour to water, add salt to taste. Mix, pour onto baking paper on a flat try & bake at 200 until the sides start to brown. 15 - 20 mins.
Given the choice, I'd make pakora or bhajis instead. The batter fluffs up better deep fried than in the oven.
Chick pea flour is also called gram flour or besan &, at least in the UK, can now be found in any supermarket.
I've never used green pea flour, so can't really comment.
I've made chapatis with gram flour. They worked nicely, but unlike wheat chapatis they didn't reheat well in a microwave or frying pan, ending up rather brittle, though they were fine when freshly made.
I can't find the recipe, but it was a very simple one: gram flour, a little oil, and just enough water to make a dough. Dry fry in a hot pan, and keep warm wrapped in foil while you make the rest.
Known as missi roti chickpea flour roti are apparently traditional in some parts of India though they normally use wheat flour as well.