MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doubles
 Categories: Breads, Beans, Herbs, Chilies, Vegetables
      Yield: 6 servings
 
MMMMM-------------------SPICY FLAT BREAD (BARA------------------------
      3 c  Flour
      1 ts Cumin
      1 ts Turmeric
      2 ts Active or dry yeast
    1/2 ts Salt
    1/2 ts White pepper
  1 1/4 c  Warm water; more as needed
      1 tb Sugar

MMMMM----------------------CURRY CHICKPEAS---------------------------
    1/2 c  Oil
      3 tb Curry powder
      1 lg Onion; diced
      2 ts Garlic; minced
      1 ts Ground allspice
      1 ts Ground nutmeg spice
  1 1/2 ts Smoked paprika
      2 ts Dried thyme
      1 ts Cumin spice
      1 ts White pepper.
     30 oz Chickpeas (2 cans); drained
    1/2 tb Chicken bouillon powder
           - (optional)
      2 c  Broth or water; or more
      1 ts Cayenne pepper (optional)
      1    Scotch bonnet or habanero
           - pepper
      2    Green onions; chopped
      2 tb Parsley; chopped
           Salt
 
  BARA (SPICY FLAT BREAD) In a large bowl combine
  all-purpose, yeast, salt sugar cumin, turmeric, and
  yeast. Thoroughly mix.
  
  Then add warm water a little at a time until you get to
  desired consistency - soft- ball. If dough is too stick
  some oil to prevent dough from sticking to your hands.
  Knead for about a minute or two.
  
  Place dough in an oiled bowl. Set it in a warm area and
  let it rise and double in size -approximately 1- 2
  hours. Punch down.
  
  Divide into about 18 or more pieces. These are medium
  sizes you may make it smaller and divide into walnut
  sizes.
  
  Place each piece on rolling board or palm of your hand,
  if dough is slightly sticky oil both sides with oil roll
  out flat. Set aside or place directly in frying pan.
  Repeat with the remainder of the dough
  
  In a large, sauce pan pour vegetable oil, until it is at
  place on medium heat until oil is about 350°F/175°C.
  
  Fry for about 30 seconds or less on each side. Bara
  should puff up.
  
  Use a large spoon or something like that to take it out
  of the oil. I usually place them on napkins right away
  to soak up some of the excess oil.
  
  Serve doubles by placing one Bara on a plate, spooning
  one tablespoon of the chickpea filling on it, topping
  desired condiments. You may top with an additional bara.
  
  CURRY CHICKPEAS Heat up large sauce-pan with oil, and
  add onions, garlic, thyme, cumin spice, all spice,
  smoked paprika, nutmeg and curry powder, stir
  occasionally for about 2-3 minutes until onions is
  translucent.
  
  Add stock / water if necessary to prevent any burns.
  
  Next add chickpeas, scotch bonnet pepper, green onion
  and broth. Bring to a boil and let it simmer until sauce
  thickens, it might take about 20 minutes or more Throw
  in some parsley, adjust for salt, pepper and stew
  consistency.
  
  RECIPE FROM: https://www.africanbites.com/
  
  Uncle Dirty Dave's Archives
 
MMMMM