Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dry active yeast
• 1/4 – 1/2 teaspoon turmeric
• 2 teaspoons granulated sugar
• 1 cup lukewarm water (minus 3 tablespoons)
• 1 tablespoon vegetable oil
• 2 cups vegetable oil for frying
• 1 2¼ cups can + 1 3¼ cups can of chickpeas (drained)
• 1 tablespoon cilantro (minced)
• 1 hot pepper (minced)
• 1 tablespoon garlic (minced)
• 2 teaspoons curry powder
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons amchar masala
• 1 1/2 teaspoons garam masala
• Salt (to taste)
• 2 cucumbers (peeled and grated)
• 3 tablespoons cilantro (chopped)
• 1/2 hot pepper (minced)
• 3 teaspoons salt
• 3 garlic cloves
• 1 tablespoon lime juice
• Tamarind chutney, to serve
• Hot sauce, to serve

Method

1. Bara: In a medium bowl add flour, salt, turmeric and baking powder. In another bowl add lukewarm water, yeast and sugar and let sit for 10 minutes to activate the yeast.
2. Pour the wet mixture into the dry mixture and mix to form a very soft, slightly sticky dough. Do not over knead.
3. Rub the dough with oil, cover and set aside to rest and rise for 3 hours at room temperature or overnight in the fridge.
4. Divide the dough into 16 balls. Cover and allow to rise another hour until doubled.
5. Flatten each ball to 4 inch rounds on an oiled surface. Heat 2 cups of oil over medium-high heat and fry each round on each side until cooked and golden brown, about 10 seconds. Stack in a towel-lined bowl to steam and soften.
6. Channa: Add the chickpeas to a pan, cover with water and simmer for 40 minutes until tender, adding water as needed.
7. Add minced garlic, curry powder, cilantro, turmeric and minced hot pepper and mix well. Cook for 20-30 minutes, stirring and breaking up some chickpeas to thicken. Season with salt, amchar masala and garam masala.
8. Cucumber chutney: Grate the cucumber, squeeze out excess liquid, and mix with salt, black pepper, lime juice, hot pepper and garlic.
9. Serve the channa on the bara with cucumber chutney, tamarind chutney and hot sauce.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).