Recipe
For the Channa/Chickpeas
1 16 ounce bag of dried chickpeas
1/2 cup of dried split peas (yellow)
2 tablespoons green seasoning
1 pimento pepper (optional)
1 teaspoon freshly grated garlic
1/2 of a medium sized onion, sliced or diced
1/4 teaspoon turmeric powder
1 teaspoon geera (cumin)
10 cups of water
For the Bara
6 cups all purpose flour
1 tablespoon brown sugar
1/4 teaspoon turmeric powder
1 1/2 teaspoon salt
2 teaspoons baking powder
4 teaspoons instant yeast
3 cups warm water
3 tablespoons oil (for the dough)
3-6 cups of oil for frying (depends on the size and depth of your pot)
Shadow beni sauce
Tamarind Chutney
Mango sauce
Cucumber relish
Hot Sauce
Click here for the recipes for Condiments.
Directions
For the Channa or Chickpeas
The night before you will have to soak the channa and split peas together in a bowl of water. Be sure the water completely covers it.
The next day.
In a large pot, add 10 cups of water with the chickpeas and split peas. Bring to a boil and place the heat on a medium simmer.
Allow the chickpeas to cook until just softened. this may take anywhere from 30 minutes to 45 minutes. Remove and discard any scum (white foam) that floats to the top while it is boiling.
Once the chickpeas is tender, add in the onions, green seasoning, peppers, garlic, turmeric, geera and salt.
Allow the chickpeas to cook for another 15 -20 minutes. Once the sauce has thickened a little you can turn off the stove. Once the channa has cooled it will thicken, so you want to leave a little extra water in it so its not too dry. Adjust seasoning to taste.
For the Bara.
In a wide bowl, add the flour, sugar, yeast, turmeric and baking powder. Mix well to break up any chunks of sugar. Add 1 cup of water and start kneading with your hands. Now you can add the salt.
Continue to add water 1 cup at a time until the dough has come together. Knead the dough for about 5-6 minutes.
You are looking for a soft, sticky dough. Add the oil on top and knead it a few more times. once you are complete with the kneading, rub some oil on the top so that it does not get a hard crust. Cover with a damp paper towel and place in a warm place for about 40-60 minutes.
Once the dough has had tie to rest, start breaking off small pieces of it. It should be a little smaller than a golf ball.
I usually roll all out it out ahead of time before I start to flatten it.
Once you have all your dough into small balls, start to flatten it with your finger tips.
Rub some oil on the surface and on your hands then flatten the dough in a circular motion. Think pizza.
It should be thin, but not too thin. This is a personal preference. I don’t make mine too thin as it dries out quicker.
I like it a little meaty. If you are doing this alone I suggest you flatten all the balls out before you start frying as it will go quickly.
Heat you oil as hot as it can be. When you drop the dough in the oil it should start to fry and bubble rapidly right away.
It will take only about 20-25 seconds to cook each one, flipping it once. After frying place it in a cooler, that has been lined with a brown paper bag, this soaks up the oil and keeps it hot.
To serve, place two bara on a piece of wax paper, slather on some chickpeas, and top with your favorite condiments.
Condiments will take your doubles to a whole different level. Don’t skip on it.
