Doubles

Ingredients

• 1 tsp Amchar Masala
• 6 pcs Shadow Beni
• 240 g All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Instant Yeast
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 2 tsp Sugar
• 2.5 tsp Kosher Salt
• 360 ml Warm Water
• 400 g Chickpeas
• 6 tbsp Vegetable Oil
• 2 tbsp Trini Curry Powder
• 3 pcs Garlic
• 1 pcs Yellow Onion
• 1 pcs Scotch Bonnet Pepper
• 0.25 tsp Black Pepper
• 4 tbsp Tamarind Chutney
• 0.5 pcs Cucumber
• 4 pcs Thyme

Method

1. In a large bowl, whisk {all_purpose_flour}, {baking_powder}, {instant_yeast}, {ground_turmeric}, {ground_cumin}, {sugar}, and {kosher_salt}. Pour in {warm_water} and mix into a soft, slightly sticky dough, then knead briefly until smooth and elastic.
2. Cover the dough and let it rest in a warm spot until puffed and airy, which keeps the bara soft and floppy instead of dense.
3. Set out {garlic}, {yellow_onion}, {shadow_beni}, {thyme}, {scotch_bonnet_pepper}, and {cucumber} so the channa cooks quickly and the garnish stays crisp.
4. Heat some {vegetable_oil} in a medium pot over medium-high heat. Add {yellow_onion} and {garlic} with a pinch of {kosher_salt}, sauté until translucent, then stir in {trini_curry_powder} and bloom until the paste turns deeper golden, smells toasted, and the oil starts to separate. This chunkay step is what gives the channa true Trinidadian depth.
5. Add {chickpeas} to the pot and stir to coat in the chunkayed curry. Add {ground_turmeric}, {ground_cumin}, {amchar_masala}, {black_pepper}, {thyme}, most of the {shadow_beni}, and {scotch_bonnet_pepper}, seasoning again with {kosher_salt}. Pour in {warm_water}, bring to a gentle simmer over medium heat, and cook until the liquid thickens and some {chickpeas} break down into a spoonable stew. Taste and adjust salt for a bold finish.
6. Lightly oil your hands with {vegetable_oil}, divide the rested dough, and gently flatten each piece into thin rounds, keeping them even so they puff quickly in the oil.
7. Heat more {vegetable_oil} in a wide skillet over medium-high heat. Fry the dough rounds one at a time without crowding, basting the tops with hot oil, for a brief cook until puffed, lightly golden, and still soft. Transfer immediately so they do not crisp.
8. Lay two hot bara together, spoon on the channa, then finish with {tamarind_chutney}, {cucumber}, and the remaining {shadow_beni}. Serve right away while the bara are soft and the filling is steaming.