INGREDIENTS

Bara

2 cups strong white bread flour

1/2 tsp Salt

1/2 tsp Turmeric

1 tsp instant yeast

1/3 Cup warm water

1/4 tsp Sugar

Oil for frying

Curry Channa

1 tin of Chick Peas (keep the salted water for later)

3 cloves Garlic crushed

1/2 medium Onion - grated

2 Spring onions - finely chopped

1 tbsp of Sweet red pepper (finely chopped)

1-2 tbsp of Patak’s Madras Curry paste (or Chief Curry Powder)

1/2 tsp of Cumin powder (Geera)

1 tbsp Olive oil

Cucumber Chutney 1 Cucumber - finely sliced

2-3 Garlic cloves

Juice of 1 Lime

1/2 tsp of Scotch bonnet pepper

1/2 tsp Brown sugar 1-2 tbsp of freshly chopped Coriander.

‘Tambran’ Tamarind Sauce see recipe here

METHOD

Bara

In a large bowl combine the flour, salt, turmeric.

1. In a separate small bowl place the warm water, sugar and yeast, stir and leave to foam for 5 minutes.
2. Add the yeast mixture to the flour to make a slightly firm dough.
3. Knead it for 3 minutes and then place in an oiled bowl, covered with a damp cloth and allow to rise for 1 1/2 hours (in a warm place preferably, not in direct heat).
4. When the dough has risen, take the dough and punch the air out of it on a floured surface.
5. Divide the dough into 8-10 pieces and then shape each piece into a tight ball. Again place the dough balls under damp cloth and let it rest for 15 minutes.
6. Then with a bowl of warm water, moisten your fingers take a dough ball and flatten it to a round base, 4 or 5 inches in diameter.
7. The dough should still be moist at this time. You should be able to fit only 3 in the frying pan to give you an idea of their size. Take a frying pan and fill it with 2″ of oil. Heat the oil to a medium - high heat. place 3 of the bara’s in the oil, it should take no more than 30 seconds to cook each side, the bara. Place the bara in a warm oven will you fry the rest.

Curry Channa

1. Take the onions, garlic and red pepper with the oil and fry gently in a saucepan. The onion may take a while to fry, as you have grated it and so some of the water would have to dry out. This should take 2 minutes.
2. Then add the curry paste or powder, cumin, lower the heat and fry with the onions for 1-2 minutes.
3. Then add the drained chick peas to the curry mixture and stir the peas in so that the curry coats the peas completely. Allow it to cook for 2-3 minutes.
4. Then slowly add the chick pea water, you may not need all of it, just enough to get the right consistency, I used about 3/4 of the water. Season to taste. Allow it to simmer slowly for another 5-8 minutes.

5. Cucumber Chutney Take all the ingredients, grated, crushed and juiced, stir them lovingly into a bowl. Season to taste if necessary.

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