Doubles

Method for Bara

Line a small cooler with foil and grease proof paper, set aside.
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

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

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

Heat oil in an iron pot until it reaches a deep frying temperature.
Grease your hands and a portion of a smooth countertop. Separate the dough into 20 balls.

Method for Bara cont'd

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

In a pressure cooker, heat oil, add MAGGI® Curry Powder and cook for 2 minutes.

Method for Channa cont'd

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

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.

Remove from heat and mash half of the channa/chickpeas with a potato masher. Set aside. Serve hot, on bara with toppings of choice.