Focuses on the vibrant green herb profile of Trinidadian culantro and roasted garlic.
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Boil the soaked channa in plenty of water with 1 teaspoon of turmeric and salt until very tender but not mushy (about 45-60 minutes).
In a heavy skillet, sauté half of the garlic paste and half of the shado beni with curry powder, then add the cooked channa and a splash of cooking water to create a thick gravy.
Prepare the bara dough by mixing flour, yeast, sugar, remaining turmeric, and 1 teaspoon of salt in a large bowl.
Incorporate the remaining roasted garlic paste and minced shado beni into the dough mixture, adding warm water gradually until a soft, slightly sticky dough forms.
Let the dough rest, covered, for at least 90 minutes until it has doubled in size.
With oiled hands, pull off small pieces of dough (golf ball size) and flatten them into very thin 4-inch circles.
Flash-fry the dough circles in very hot oil for only 5 seconds per side until they puff up; they should remain pale and soft, not crispy.
To assemble, place two baras on a plate, top with a generous ladle of the garlic-heavy channa, and garnish with extra fresh shado beni.
