Ingredients
- Bara: 1.33 cups flour
- Bara: 3 teaspoons baking powder
- Bara: 1.5 teaspoons salt
- Bara: 1/2 teaspoon ground cumin
- Bara: 1/2 teaspoon turmeric
- Bara: 1 teaspoon minced garlic
- Bara: 1/2 cup of water
- Channa: 1/2 lb of chickpeas, canned and drained
- Channa: 3 cloves garlic, chopped
- Channa: 1 onion, chopped
- Channa: 2 tablespoons curry powder
- Channa: 1.25 cups of water
- Channa: 1 pinch of cumin
- Channa: 1 teaspoon of salt
- Channa: 1 to 2 tablespoons of green seasoning (not in the original notebook, named in the first channa step but absent from his list)
- Oil for the channa pan, plus oil for frying the bara (not in the original notebook, both steps call for oil and neither is in his list)
Method
- Channa: heat oil in a pan and add garlic, onion, green seasoning and the chickpeas
- Channa: mix curry powder with 1/4 cup of water
- Channa: add the curry mix and seasoning to the pot
- Channa: cover and simmer on low until soft
- Bara: mix the dry ingredients in a large bowl
- Bara: make a well in the middle
- Bara: add water and make a soft dough
- Bara: rest the dough for 30 minutes
- Bara: roll out small 1/4 inch circles
- Bara: fry in hot oil for 2-3 minutes
Why is there channa left over?
The two halves make different amounts. The dough makes about four doubles, and the chickpeas make enough for eight to ten. Scale the flour up to three cups, or keep the extra channa for the next day.
How long should the bara fry?
Fry the bara in oil at 350F. Forty to sixty seconds a side is enough. Longer than that and it goes hard and oily.