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1
In a large bowl combine the flour, salt, curry powder, and gheera.
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2
In a separate small bowl place the warm water, sugar and yeast, then set to sponge for 5 minutes
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3
To the flour, add the yeast mixture and enough water to make a slightly firm dough.
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4
Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours
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5
For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water
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6
Saute for a few minutes.
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7
Add the channa (chickpeas) , stir to coat well and cook for 5 minutes
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8
Add 1 cup water, gheera, salt, pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
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9
When the channa is finished it should be moist and soft.
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10
Add pepper sauce and season to taste with additional salt if desired.
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11
For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
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12
To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
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13
NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture
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14
Use oil to moisten palms of your hands so that the dough won't stick to them
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15
Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
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16
When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.
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17
To make it taste better:
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18
Add sliced cucumber, or more pepper sauce
