Doubles

Ingredients

• 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp turmeric (for bara)
• 3/4 cup warm water (for bara)
• 2 cups cooked chickpeas (channa)
• 1/4 cup yellow split peas, cooked and blended (optional, for body)
• 1 onion, chopped, 3 cloves garlic, minced
• 1 tsp cumin (geera), 1 tsp curry powder, 1/2 tsp turmeric
• 1 scotch bonnet pepper, whole (for flavor, remove before serving)
• Chadon beni (culantro) or cilantro, chopped
• Tamarind sauce and pepper sauce, to serve
• Oil, for frying

Steps

1. Mix flour, yeast, sugar, salt, and turmeric, then knead in warm water into a soft, slightly sticky dough; cover and let rise 1-2 hours until doubled.
2. Saute onion and garlic in oil, add cumin, curry powder, and turmeric, and cook until fragrant.
3. Add chickpeas, blended split peas if using, and the whole scotch bonnet, cover with water, and simmer 20-25 minutes until thickened into a loose, saucy curry; discard the scotch bonnet, stir in chadon beni.
4. Pinch off small balls of the risen dough, flatten into thin discs, and fry in hot oil until puffed and lightly golden, about 30 seconds per side.
5. Sandwich a spoonful of channa between two bara.
6. Top with tamarind sauce and pepper sauce to taste.