Step 1

In a medium bowl, add the flour, salt, yeast, sugar and turmeric, mix together.

Step 2

Add lukewarm water slowly and mix together to form a soft, slightly sticky dough. Do not over mix.

Step 3

Rub the dough with oil and set aside to rest for 6 hours.

Step 4

Divide the dough into 16 balls.

Step 5

Cover the balls and allow to raise for another hour or until doubled in size.

Step 6

Rub some oil on a plate. Flatten the dough out to a round to about the size of the palm of your hand.

Step 7

Heat oil in a frying pan over medium-high heat.

Step 8

When the oil is hot, place a piece of the dough in hot oil and fry until golden brown, then flip over to fry the other side. Remove with a slotted spoon to drain off as much oil as possible and place on a paper towel.

Step 9

Repeat until all the dough is cooked stacking the Bara's one on top of the other.

Step 10

Serve hot with the Channa recipe.

Step 11

Soak the dried chickpeas while the dough is rising about 6 hours or overnight in water with 1/2 tsp of baking soda. Drain and rinse several times.

Step 12

In a large pot add about 6 cups of water and place over high heat. Add the chickpeas, I teaspoon of salt, 1/2 teaspoon baking soda and stir to combine. Bring to a boil and skim off any impurities that rise to the surface. Reduce heat to medium-low.

Step 13

Cook until tender about 1 hour, add minced culantro, minced garlic and turmeric, mix well. If you are adding in any hot peppers you can add it here.

Step 14

Cook for another 15 minutes or so stirring with a wooden spoon until you get a nice thick consistency.

Step 15

Add in the ground roasted cumin and taste for salt.

Step 16

Serve on the hot Bara's and serve with your chutney of choice enjoy your doubles!