Trinidadian Doubles

Instructions

1. In a large bowl, combine the Bara Dough ingredients (flour, salt, turmeric, cumin, yeast, sugar). Gradually add warm water and knead until a soft, slightly sticky dough forms. Cover and let rise for 1 hour.
2. While dough rises, prepare the Curried Channa. Heat oil in a pot over medium heat. Sauté onion and garlic until soft. Stir in curry powder and cumin, cooking for 1 minute until fragrant.
3. Add the chickpeas and water to the pot. Simmer for 20-30 minutes, lightly mashing some chickpeas with a spoon to thicken the sauce. Season with salt.
4. Divide the risen Bara Dough into 12 small balls (roughly 2 inches). With oiled hands, flatten each ball into a very thin 4-inch disk.
5. Heat vegetable oil in a heavy skillet. Fry each disk for about 5 seconds per side until they puff up but remain soft. Drain on paper towels.
6. To serve, place two baras on a plate or greaseproof paper, top with a generous ladle of Curried Channa, and add Toppings like chutney and hot sauce.