Prep Time1 hr 10 mins
Cook Time1 hr 40 mins
Total Time2 hrs 50 mins
Course: Breads
Cuisine: East Indian
Author: Felix (Simply Trini Cooking)


  • BARA:
  • 1 lb flour
  • 1 tsp saffron powder tumeric
  • 1 tbsp. baking powder
  • 1 tsp yeast
  • 1/4 tsp. brown sugar
  • 1 tsp. salt
  • 2 cups water
  • 1 tbsp. oil
  • Oil for frying
  • 2 cups channa soaked overnight
  • 10 cups water for boiling
  • 2 tsp. baking soda
  • 2 tbsp. oil
  • 1 tsp. curry
  • 1 tsp. saffron tumeric
  • 1 tsp. geera cumin
  • 1 tsp. masala
  • 2 cloves garlic chopped finely
  • 1/2 onion chopped finely
  • 5 leaves chadon beni bandhania, chopped finely
  • Salt and pepper to taste optional


  • Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough.
  • Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you're using and make little balls about 2 inches in diameter.
  • Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.
  • Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame.
  • Mix the curry, geera, and masala in 1/4 cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes.
  • Pour enough water to cover the channa. When its nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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