- 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.
Recipe © Simply Trini Cooking. All rights reserved