Trini Doubles — Curried Chana in Bara Bread

Ingredients

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp ground turmeric
• ¾ tsp salt
• ¾ cup warm water
• 3 cups neutral oil, for frying
• 2 cans (15 oz each) chickpeas, drained
• 2 tbsp curry powder
• 1 tsp ground cumin
• 4 cloves garlic, minced
• 1 onion, finely diced
• 1 tsp ground turmeric, for the chana
• 2 cups water
• 2 tbsp neutral oil, for the chana
• Tamarind sauce and pepper sauce, to serve

Method

1. Whisk the flour, yeast, sugar, turmeric, and salt, then add warm water and knead 5 minutes into a soft, slightly tacky dough. Oil the bowl, cover, and let it double, about 1 hour.
2. For the chana, heat oil and cook the onion 5 minutes, then burn in the curry powder, cumin, turmeric, and garlic for 45 seconds until it goes dark and fragrant.
3. Add the chickpeas and water, cover, and simmer 20 minutes. Mash about a third of them against the pot so the whole thing turns thick and gravy-like rather than soupy.
4. Divide the dough into 12 balls, flatten each to a 4-inch disc with oiled hands, and fry in 350°F (175°C) oil for 20 seconds a side. They should puff and stay pale gold and floppy — a crisp bara is a failed bara.
5. Lay one bara down, spoon on chana, cap with a second bara, and top with tamarind and as much pepper sauce as your morning can handle. Eat over the sink.