- 3 cups all purpose flour
- ¾ tsp salt
- 1 tbsp curry powder
- 1 tsp ground geera (cumin)
- 1/2 tsp ground black pepper
- Pinch of salt
- Pinch of amchar masala
- 1 small pack instant yeast
- ½ cup warm water
- ½ tsp sugar
- Cooking oil for frying
- 2 14 oz tins of channa, drained
- 1 ½ tbsp curry powder
- 3 cloves garlic, minced
- 2 tbsp cooking oil
- 1 tbsp ground geera (cumin)
- ½ tsp salt
- ½ tsp black pepper
- A little pepper sauce, optional
BARA In a large bowl combine the flour, salt, black pepper, amchar masala, curry powder and geera.
In another bowl place the warm water, sugar and yeast leave for a few minutes. The yeast will start to foam.
Add the yeast mixture to the flour and enough water to make a slightly firm dough. Mix well, cover with a damp cloth and leave to rise for 1 – 1½ hours.
FILLING Heat the oil in a heavy skillet over medium heat. Add onion, garlic and the curry powder mixed with some water to form a paste. Let cook for a few minutes.
Add the channa, stir to coat well and cook for five minutes.
Add approximately 1½ cups water, geera, salt and pepper; cover,and let simmer over a low heat until the peas are very soft (20-30 minutes). When the channa is finished it should be soft. Add pepper sauce and season to taste with additional salt and pepper if desired.
BARA: Punch the dough down.
To form the bara, take 1 tablespoon of the dough and flatten to a round, in the palm of your hand. Use a little oil to moisten palms of your hands so that the dough won’t stick to them.
Heat oil in a large saute pan over medium high heat.
Fry the baras in hot oil until puffy (about 10 – 15 seconds per side), turn once to cook on other side, remove and drain on kitchen paper. Repeat until all the dough is finished.
When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, and top with another bara. Additional pepper sauce, and other doubles condiments, may be added if you like.