PREPARATION

• 1 Mix all the dry bara ingredients in a bowl. Add the water and knead into a dough. Drizzle the oil on the dough and cover the bowl with a cloth. Let the dough rest until it doubles in size.


• 2 While the dough rises, open the can of chickpeas, rinse and dry. Finely chop the onion and garlic. Mix the curry, tumeric and cumin in 1/4 cup of water. Add the chopped onion, garlic and spice mix to a frying pan and saute over medium heat. Add water to prevent the mixture from drying out.


• 3 Add the chickpeas to the pan and simmer on low heat for about 30 minutes. Stir frequently and add small amounts of water to prevent the channa from drying out.


• 4 While the channa simmers, mix the risen bara by hand. Portion the bara into small mounds on a greased baking sheet.


• 5 Heat oil over medium heat in a frying pan. Take a portion of bara, stretch it thin and carefully place it in the hot oil. Fry for 5-7 seconds on each side. Continue until all of the bara is fried.


• 6 Mash some of the chickpeas to give the channa a sauce-like texture. Add a generous scoop of channa to a piece of bara.


• Enjoy!