Carbohydrates | 35.6 g |
Energy | 222.7 kcal |
Fats | 5.9 g |
Fiber | 4.1 g |
Protein | 7.8 g |
Saturated Fats | 0.6 g |
Sodium | 451.5 mg |
Sugars | 3.1 g |
-
Total
95 -
difficulty
Easy
Doubles
Popular Street Food of Trinidad & Tobago
Utensils
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Area foil
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Bowl
-
Spoon
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Cooking Spoon
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Fork
-
Waxed Paper
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Plastic Wrap
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Pressure cooker
-
Potato masher
Ingredients
Portions: 10
- 2 Cups All-Purpose Flour
- 1 Teaspoon Yeast (active dry)
- 1/2 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder (or 1/4 tsp for milder colour)
- 1/4 Teaspoon Granulated Sugar
- 3/4 Cup Warm Water
- 1 1/2 Tablespoon Vegetable Oil
- 4 Cups Vegetable Oil (for frying)
- 1 Tablespoon Vegetable Oil
- 1 Teaspoon MAGGI Curry Powder 92g Sachet
- 1 Unit Onion (finely chopped)
- 2 Units Garlic (minced)
- 1 Tablespoon Pimento/ Seasoning Pepper (minced)
- 0.5 Pound Channa/Chickpeas (soaked overnight)
- 3 Cups Water
- 4 cubes MAGGI® Onion and Garlic Flavoured Seasoning Cubes

Instructions
Method for Bara
- 1.Line a small cooler with foil and grease proof paper, set aside.
- 2.In a large bowl, combine all purpose flour, active dry yeast, baking powder, salt, saffron/turmeric powder and granulated sugar.
Method for Bara cont'd
- 3.Create a well in the flour mixture and add ¾ cup water and ½ tablespoon of vegetable oil. Using a finger/fork, gradually mix all ingredients in a circular motion, until it becomes a smooth dough. Do not over mix.
Method for Bara cont'd
- 4.Gently lift the dough and grease the bowl with ½ tablespoon of oil. Coat the top of the dough with the remaining tablespoon of oil and cover tightly with cling wrap or a damp cloth. Set aside until doubled in size (about 45 minutes - 1 hour).
Method for Bara cont'd
- 5.Heat oil in an iron pot until it reaches a deep frying temperature.
- 6.Grease your hands and a portion of a smooth countertop. Separate the dough into 20 balls.
Method for Bara cont'd
- 7.Flatten each piece into ¼ inch rounds using your fingertips and fry immediately for 5-6 seconds. Remove from the oil using a slotted spoon and place into the prepared cooler, closing the top after each new addition. Set aside and allow to steam in the closed cooler.
Method for Channa
- 8.In a pressure cooker, heat oil, add MAGGI® Curry Powder and cook for 2 minutes.
Method for Channa cont'd
- 9.Add onion, garlic and pimiento/seasoning peppers and cook until onions are translucent. Add channa/chick peas and coat in curry mixture.
Method for Channa cont'd
- 10.Add water and MAGGI® Onion and Garlic Cubes. Cover the pressure cooker and cook according to your pressure cooker’s instructions for 15-20 minutes or until channa is tender.
- 11.Remove from heat and mash half of the channa/chickpeas with a potato masher. Set aside. Serve hot, on bara with toppings of choice.
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