Doubles

Ingredients

Quantities for 6 servings.

• 450 g Flour
• 7 g Dry yeast
• 2 tsp Turmeric
• 1 tsp Sugar
• 400 g Chickpeas, soaked overnight
• 1 piece Onion
• 5 clove Garlic
• 2 tsp Ground cumin
• 2 tbsp Curry powder
• 1 piece Scotch bonnet
• 30 g Coriander
• 100 ml Tamarind sauce, to serve
• 600 ml Oil for frying
• to taste Salt

Method

1. Dissolve the yeast and sugar in warm water, add the flour, turmeric and salt and knead a soft dough.
2. Let the dough rise somewhere warm for an hour, until doubled.
3. Boil the chickpeas with garlic for an hour, until completely soft.
4. Fry the onion, add the curry powder and cumin, warm them a minute and stir in the chickpeas with half their liquid.
5. Mash a third of the chickpeas in the pot and cook ten minutes to thicken the sauce.
6. Divide the dough into small balls, rest them twenty minutes and flatten them by hand into discs.
7. Fry the baras twenty seconds a side in hot oil; they must stay soft. Put the channa between two baras and serve with tamarind.