Coconut Milk Simmered Channa Doubles

Ingredients

• 2 cups Dried chickpeas (soaked overnight)
• 1 can Full-fat coconut milk
• 1.5 teaspoons Turmeric powder
• 2 tablespoons Curry powder
• 4 pieces Garlic cloves, minced
• 0.25 cup Shado beni (or cilantro), chopped
• 2 cups All-purpose flour (for the bara dough)
• 1 teaspoon Active dry yeast
• 1 teaspoon Ground cumin (geera)
• 0.5 piece Scotch bonnet pepper, deseeded(optional)
• 2 cups Vegetable oil for frying
• 1 teaspoon Brown sugar

Instructions

1. 1

   Prepare the bara dough by mixing flour, yeast, 1/2 tsp turmeric, and sugar with warm water; knead into a soft dough and let rise for 2 hours.

2. 2

   Boil the soaked chickpeas in salted water with 1 tsp turmeric until tender but not mushy, then drain and set aside.

3. 3

   In a heavy pot, sauté minced garlic and curry powder in a little oil until fragrant, being careful not to burn the spices.

4. 4

   Add the cooked chickpeas to the pot along with the coconut milk, scotch bonnet, and cumin; stir well to combine.

5. 5

   Simmer the chickpea mixture on medium-low heat for 20 minutes until the coconut milk reduces into a thick, creamy gravy.

6. 6

   While the channa simmers, divide the dough into small balls, flatten them into thin discs, and flash-fry in hot oil for 5 seconds per side.

7. 7

   Stir the fresh shado beni into the channa and mash a few chickpeas against the side of the pot to further thicken the sauce.

8. 8

   Serve by placing two bara breads on a plate and ladling a generous portion of the creamy coconut channa over the top.