Make the Bara:
In a large bowl, mix together the flour, turmeric, cumin, yeast, salt, and sugar.
Gradually add the warm water and mix until a soft dough forms.
Knead the dough for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rise for 1 hour or until doubled in size.
Once risen, punch down the dough and divide it into small balls (about 12-14).
On a lightly floured surface, flatten each ball into a small disc, about 1/4 inch thick.
Heat vegetable oil in a deep pan over medium heat. Fry the discs one at a time until they puff up and turn golden brown on both sides. Drain on paper towels.
Make the Chana:
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and garlic, and sauté until translucent.
Stir in the cumin, turmeric, coriander, black pepper, and salt. Cook for 1 minute until fragrant.
Add the chickpeas and stir to coat them in the spices.
Pour in the water, bring to a simmer, and let it cook for 5-10 minutes until the chickpeas are soft and the mixture thickens slightly.
Stir in the cilantro and green seasoning (if using), and adjust seasoning as needed.
Assemble the Doubles:
Place a generous spoonful of the chickpea mixture on each fried bara.
Add hot sauce if desired, then top with another bara to make a sandwich.
Serve warm and enjoy!
ADVERTISEMENT
