Doubles – bara with curried chickpeas

Ingredients

• 350 g plain flour
• 4 g dried yeast
• ½ tsp turmeric
• 1 tsp sugar
• ½ tsp salt for dough
• 2.3 dl lukewarm water
• 1 tbsp oil for dough
• 600 g cooked chickpeas
• 1 finely chopped onion
• 3 chopped garlic cloves
• 2 tsp curry powder
• 1 tsp ground cumin
• 3 dl water for chickpeas
• 1 tbsp oil for filling
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• ½ dl water for sauce
• ½ coarsely grated cucumber
• 1 tbsp lime juice
• 7 dl neutral frying oil
• salt and chilli to taste

Method

1. 1Mix flour, yeast, turmeric, sugar, salt, water and dough oil into soft dough. Knead for 5 minutes and rise covered for 60 minutes.
2. 2Soften onion and garlic in filling oil, add curry and cumin and stir for 1 minute. Add chickpeas and 3 dl water and cook for 20 minutes. Mash some chickpeas and season.
3. 3Simmer tamarind, brown sugar and ½ dl water for 3 minutes. Mix cucumber with lime and a little salt.
4. 4Divide dough into 16 and press into thin round bara with oiled hands. Fry at 175°C for 30–45 seconds per side until puffed and soft.
5. 5Use two bara per portion and top with chickpeas, tamarind sauce, cucumber and chilli to taste.