Doubles

Instructions

1. 1The night before you plan to cook, place the 2 cups of chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight. The next day, drain the chickpeas and place them in a large heavy-bottomed pot. Cover the chickpeas with fresh water and boil them until they are tender, which should take about 1 hour.
2. 2While the chickpeas are boiling, prepare the curried channa. Finely chop the 3 cloves of garlic and the 1 medium onion. Heat 1 tablespoon of the 2 cups of oil in a medium saucepan over medium heat (176.7°C / 175°C). Add the chopped garlic and onion and sauté until they are softened and translucent, about 5-7 minutes. Stir in the 3 tablespoons of curry powder, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric. Cook this mixture, stirring constantly, for 2 minutes until fragrant.
3. 3Add the drained, boiled chickpeas to the saucepan with the spiced onion and garlic mixture. Add just enough water to cover the chickpeas. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 30 minutes, stirring occasionally, until the sauce has thickened and coats the chickpeas nicely. If the mixture becomes too dry, add a little more water.
4. 4While the curried channa is simmering, prepare the bara dough. In a large bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of yeast, and 1 teaspoon of sugar. Gradually add the 1 cup of water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
5. 5Once the dough has risen, punch it down gently. Divide the dough into 8 equal portions and roll each portion into a ball. On a lightly floured surface, flatten each ball into a circle about 15.24 cm in diameter and 0.635 cm thick.
6. 6Pour the remaining 1.98 cups of oil into a large, deep skillet or pot. Heat the oil over medium-high heat until it reaches 175°C. Carefully slide one or two flattened dough circles into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until the bara are puffed up and golden brown. Use a slotted spoon to remove the fried bara from the oil and place them on a plate lined with paper towels to drain.
7. 7To serve, gently split one fried bara in half horizontally, creating a pocket. Spoon a generous amount of the curried channa mixture into the pocket of the bara. Top with the other half of the bara. Repeat with the remaining bara and curried channa to make 4 servings.

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