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  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sugar
  • 1 teaspoon instant yeast
  • ½ pound chick peas (channa), soaked 8 hours
  • 1 tablespoon vegetable oil
  • 3 cloves minced garlic
  • 1 sliced onion
  • 2 tablespoons curry powder
  • 1¼ cups water
  • Pinch of cumin powder
  • 1 teaspoon salt
  • 1 cup oil for frying
  • Hot pepper to taste

    • How To Cook:
    1. In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.

    2. Add enough lukewarm water to make soft dough; mix well, cover and let rise 2 hours.

    3. Boil soaked chick peas in salted water until tender. Drain well.

    4. Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup water; saute for a few minutes.

    5. Add chick peas, 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 chick peas are finished they should be soft and moist; adjust seasoning.

    7. Punch down dough and allow relaxing 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 bara's 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 bara's.

    11. Add pepper sauce and mango chutney to taste.
    		 
    		 
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