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.