Bara:
2 cups flour
1/2 tsp salt
1 teaspoon curry powder
1 teaspoon gheera (cumin)
1/2 tsp ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 tsp brown sugar
Vegetable Oil for frying
Filling (Curried Channa):
1 can (14 oz) channa/chic peas
1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp vegetable oil
2 tsp ground geera (cumin)
1 tsp Pepper sauce
2 tsp salt
1 tsp black pepper
Instructions
1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and let it set for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. For the filling,
Heat fry oil in a heavy skillet or pan, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
6. Saute or stir for a few minutes.
7. Add the channa, stir well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until peas are very soft (20-30 minutes).
9. Channa/chic peas should be soft & moist when finished.
10. Add pepper sauce and season to taste.
11. For the Bara/Doubles:
Knead dough using your fists, then allow it to sit for 10 to 15 minutes.
12. Take 1 tablespoon dough and flatten to round, 4 to 5" diameter pieces.
NOTE: Rounds must be the correct texture. Not too sticky, thin or thick. If your rounds are thicker, dryer or heavier or too sticky they will be of the incorrect texture and will not turn out well in the cooking process.
13. Use oil to moisten palms of your hands so that the dough won't stick to them.
14. Fry the doubles/baras in hot oil until puffy (about 15 seconds per side), turn once and drain on paper towels.
15. Once all baras/doubles are cooked, place a heaping tablespoon of the cooked channa filling on each bara, covering with another to form a sandwich.
Servings depends on the amount of baras made and can be eaten. Makes approximately 8 sevings
Bara: