Doubles

Method

1. 1

   Make the bara dough: flour, turmeric, yeast, salt and warm water into a soft, sticky dough; rest 1 hour.

2. 2

   Simmer chickpeas with toasted curry powder, garlic, cumin and scotch bonnet until soft and saucy, mashing a few.

3. 3

   With oiled hands, flatten small dough balls into thin rounds and fry each a few seconds per side — they should puff and stay soft.

   💡 Oiled hands, not floured — flour toughens bara.

4. 4

   Layer two baras, spoon on channa, and finish with cucumber chutney and pepper sauce.

5. 5

   Eat immediately, over the wrapper, leaning forward. There is no elegant way and there shouldn't be.