3 hrs 30 min
- In a small bowl add sugar, yeast and warm water. Let it sit until bubbles start to form, about five minutes. Add flour, curry powder, cumin, salt and pepper and mix well. Combine the yeast mixture with the flour and other dry ingredients. Use your hands or a stand mixer with the dough hook attachment to knead the dough.
- Oil a large bowl and place the dough into the bowl. Cover the dough with a kitchen towel and set aside until the dough has doubled in size, about two hours.
- In a skillet on medium heat add oil. Sauté onion and garlic until translucent, avoiding burning. Add chickpeas, curry powder, ground cumin, allspice and paprika. Season to taste. Reduce and simmer, about 1 hour. Mash some of the chickpeas with the back of a spoon to thicken the channa filling.
- While the channa is cooking prepare the condiments. In a small pot over medium heat, add tamarind paste and sugar. Allow the sugar to dissolve, above 5 minutes. Remove off the heat and set aside to cool.
- To prepare the pepper sauce add habanero, garlic, lemon juice, sugar and salt. Blend until smooth and set aside.
- To prepare the cilantro sauce add cilantro, garlic, vinegar. Blend until smooth and set aside.
- Heat the oil to 350F in a cast iron skillet. Flour a clean work surface to roll out the bara. Flatten a small ball of dough and with a rolling pin roll out about 4 inches in diameter. Keep the dough covered if it is not being rolled or fried. Fry in batches until golden, under a minute per side. Drain on a plate lined with paper towel or wire rack.
- Once everything is ready, begin assembling the baras by placing them on a plate, slightly overlapping each other. Add 2 to 3 tablespoons of channa and top with tamarind sauce, pepper sauce and cilantro sauce. Serve warm.
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