Doubles

Instructions

1. 1 Combine the flour, yeast, turmeric, cumin, sugar, and salt in a large bowl. Gradually add the warm water while mixing until a soft, slightly sticky dough forms. Knead for five minutes, then coat with a thin layer of oil, cover, and let rise for one hour.
2. 2 While the dough rises, heat the tablespoon of oil in a saucepan over medium heat. Sauté the diced onion for three minutes, then add the garlic, curry powder, cumin, and minced scotch bonnet. Cook for one minute until the spices are fragrant and bloomed.
3. 3 Add the cooked chickpeas to the spiced onion base and stir to coat evenly. Add half a cup of water and simmer for fifteen to twenty minutes, mashing some of the chickpeas against the side of the pot to create a thick, saucy consistency while leaving others whole.
4. 4 Punch down the risen dough and divide it into small balls about the size of a golf ball. Flatten each ball slightly into a disc about four inches in diameter. The dough should be soft and pliable, stretching easily without tearing.
5. 5 Heat vegetable oil in a deep skillet to one hundred and eighty degrees Celsius. Carefully slide each bara disc into the hot oil and fry for about fifteen seconds per side until puffed, golden, and soft. Drain on paper towels and keep warm.
6. 6 Assemble each double by placing two freshly fried bara slightly overlapping on a piece of wax paper. Spoon a generous portion of the curried channa between and on top of the two bara, ensuring even coverage across both pieces.
7. 7 Top the doubles with your choice of tamarind sauce, cilantro chutney, cucumber chutney, and pepper sauce to taste. Fold the paper around the doubles and eat immediately while the bara is still warm and soft, before the sauces soak through completely.