Ethiopian Berbere Channa Doubles

Ingredients

• 1 cup Dried chickpeas
• 2 cups All-purpose flour
• 3 tablespoons Berbere spice blend
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Baking powder
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 cups Vegetable oil
• 1.5 teaspoons Salt
• 4 cups Water
• 0.25 cup Cucumber chutney(optional)

Instructions

1. 1

   Soak the chickpeas overnight in water, then drain and boil in fresh water until tender but not mushy, about 45-60 minutes.

2. 2

   In a large bowl, mix flour, turmeric, baking powder, a pinch of salt, and enough water to form a soft, slightly sticky dough; let it rest for 2 hours.

3. 3

   Sauté the onion, garlic, and ginger in two tablespoons of oil until soft, then stir in 2 tablespoons of Berbere spice until fragrant.

4. 4

   Add the cooked chickpeas and 1 cup of their cooking liquid to the spice base, simmering until the sauce thickens into a rich, spicy gravy.

5. 5

   Divide the rested dough into small balls (about the size of a walnut) and flatten them into thin 4-inch circles with oiled hands.

6. 6

   Heat the remaining oil in a deep pan and fry each dough circle for 15-20 seconds per side until they puff up and turn golden.

7. 7

   Drain the fried 'bara' (dough) on paper towels and keep them warm in a covered container to maintain softness.

8. 8

   To assemble, place two baras on a plate, ladle a generous portion of the Berbere channa over them, and top with optional cucumber chutney.