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| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Serves 8



  1. In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
  2. Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
  3. Boil soaked chickpeas in salted water until tender. Drain well.
  4. Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; sauté for a few minutes
  5. Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
  6. 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.
  7. Punch down dough and allow to relax for 15 minutes.
  8. 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.
  9. Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
  10. Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras.
  11. Add pepper sauce and mango chutney to taste.