Doubles

Ingredients

• For the bara (fried bread)
• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp ground turmeric (saffron)
• 1/2 tsp ground cumin (geera)
• 1 tsp sugar
• 1 tsp salt
• About 3/4 cup warm water
• Oil, for frying
• For the curried channa
• 2 cans (or 3 cups cooked) chickpeas, drained
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp ground cumin (geera)
• 1/4 tsp turmeric
• 1 hot pepper, chopped (optional)
• 2 tbsp oil
• Salt to taste

Instructions

1. Make the bara dough: mix flour, yeast, turmeric, cumin, sugar and salt. Add warm water gradually to form a soft, slightly sticky dough.
2. Cover and let it rise in a warm place for about 1 hour until doubled.
3. Make the channa: heat oil and sauté the onion and garlic until soft. Mix the curry powder and cumin with a little water to a paste, add to the pot and cook for 1 minute until fragrant.
4. Add the drained chickpeas, turmeric, hot pepper, salt and about 1 cup water. Simmer 15–20 minutes until thick and some chickpeas break down into a gravy. Lightly mash a few to thicken.
5. Heat 2 inches of oil for frying. Wet your hands, pinch off small balls of dough and flatten into thin 4-inch rounds.
6. Fry each bara for about 20–30 seconds per side until puffed and soft (not crisp). Drain.
7. To assemble a double: lay one bara down, spoon on curried channa, top with a second bara.
8. Finish with mango chutney, cucumber chutney and pepper sauce to taste. Eat immediately.