Doubles

Method

For the bara dough, mix flour, baking powder, salt and turmeric in a bowl, then gradually add water whilst stirring until a smooth, thick batter forms and set aside for 30 minutes. For the channa filling, mash the chickpeas coarsely and fry the onion, garlic and chilli in oil until golden, then add the mashed chickpeas, cumin, ground coriander and fresh coriander, cooking until fragrant. Heat oil to 180°C in a deep pan, then carefully drop spoonfuls of bara dough into the hot oil in pairs, frying until golden brown on both sides, approximately 2-3 minutes total. Once the baras are fried, place a portion of the warm channa filling between two baras. Serve immediately drizzled with a sauce made from tamarind paste, lime juice, hot pepper sauce and a little water.