Directions

• Prepare the Bara
• Combine the flour, yeast, sugar, baking powder, What's Da Curry? Island Curry Base and SMOKE DUST Seasoned Salt.
• Gradually add the warm water, mixing until a very soft, slightly sticky dough forms. Add another tablespoon of water if necessary.
• Mix or knead gently for approximately 2–3 minutes. Avoid adding excessive flour; a soft dough produces tender bara.
• Rub the dough lightly with the teaspoon of oil. Cover and let rise for 60–90 minutes, until puffy and approximately doubled. While dough is rising prepare the channa.
• Oil your hands and divide the dough into 12 equal portions, approximately 35 g each.
• Form loose balls, cover and rest for another 10–15 minutes.
• Heat approximately 1½–2 inches of frying oil to 350°F.
• Lightly oil your hands and work surface. Flatten each portion into a thin round approximately 4–5 inches across.
• Carefully place one round in the oil. Fry for approximately 10–15 seconds per side, just until puffed with light golden spots. The bara should remain soft, not crisp or deeply browned.
• Drain briefly and immediately place under a clean towel or in a covered container. The trapped steam will keep the bara flexible.
• Prepare the Channa
• Mix the curry base, cumin and 2 tablespoons water into a paste.
• Heat the oil over medium heat. Add the curry paste and cook for 60–90 seconds, stirring constantly, until fragrant and slightly darkened.
• Add the chickpeas and ¾ cup water. Bring to a boil, then reduce to a simmer
• Cook uncovered for 12–15 minutes, stirring occasionally and adding water as needed.
• Mash approximately one-quarter of the chickpeas to produce a thick, creamy channa.
• Stir in the cilantro or culantro.
• Add 1–2 teaspoons hot sauce, beginning with the smaller amount. Cook for another minute, then taste before adding salt.
• Assemble the Doubles
• Place 2 bara on a plate, slightly overlapping.
• Spoon about ½ cup channa over the bara.
• Top with grated cucumber, chutney, and a splash of pepper sauce