The authentic standard featuring turmeric-infused barra and savory curried channa chickpeas.
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Prepare the barra dough by mixing flour, yeast, 0.5 tsp turmeric, sugar, and warm water. Knead into a soft, slightly sticky dough and let rise for 1.5 to 2 hours.
For the channa, sauté half the minced garlic and curry powder in a pot with a little oil until fragrant, then add the chickpeas and enough water to cover them.
Simmer the chickpeas until very soft, stirring occasionally to break some down to create a thick gravy; season with salt, cumin, and shado beni.
Once the dough has risen, punch it down and form into small balls about the size of a golf ball using oiled hands.
Flatten each dough ball into a very thin, 4-inch wide circle on an oiled surface.
Heat vegetable oil in a deep skillet and fry each barra for only 5-10 seconds per side until they puff up but remain soft and pale yellow.
Drain the fried barra on paper towels and keep them wrapped in a clean cloth to stay warm and pliable.
To serve, place two barras on a plate or wax paper, top with a generous scoop of the curried channa, and add optional pepper sauce or mango chutney.
