- 2 cups (450g) flour
- 1/2 tsp. salt
- 1 tsp. turmeric powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sugar
- 1 tsp. instant yeast
- 1/2 lb. (225g) chickpeas (channa), soaked 8 hours
- 1 tbsp. vegetable oil
- 3 cloves minced garlic
- 1 sliced onion
- 2 tbsp. curry powder
- 1 1/4 cups (300ml) water
- pinch of cumin powder
- 1 tsp. salt
- 1 cup oil for frying
- hot pepper to taste
- In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
- Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
- Boil soaked chickpeas in salted water until tender. Drain well.
- Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; sauté for a few minutes
- Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
- Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
- Punch down dough and allow to relax for 15 minutes.
- To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.
- Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
- Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras.
- Add pepper sauce and mango chutney to taste.