Ingredients

    * 2 cups (450g) flour
    * 1/2 tsp. salt
    * 1 tsp. turmeric powder
    * 1/2 tsp. ground cumin
    * 1/2 tsp. sugar
    * 1 tsp. instant yeast
    * 1/2 lb. (225g) chickpeas (channa), soaked 8 hours
    * 1 tbsp. vegetable oil
    * 3 cloves minced garlic
    * 1 sliced onion
    * 2 tbsp. curry powder
    * 1 1/4 cups (300ml) water
    * pinch of cumin powder
    * 1 tsp. salt
    * 1 cup oil for frying
    * hot pepper to taste

Directions

   1. In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
   2. Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 
hours.
   3. Boil soaked chickpeas in salted water until tender. Drain well.
   4. Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 
cup (60ml) water; sauté for a few minutes
   5. Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, 
salt and pepper.
   6. Cover, lower heat and simmer until peas are soft; add more water if necessary. 
When chickpeas are finished they should be soft and moist; adjust seasoning.
   7. Punch down dough and allow to relax for 15 minutes.
   8. To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten 
to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.
   9. Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
  10. Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras.
  11. Add pepper sauce and mango chutney to taste.