For Bara (Appx. 20)
4 Cups of Flour
2 tbsp. Sugar
1 tsp. Grind Bandania (Culantro) Optional
1 tsp. Saffron
1 tsp. Baking Powder
2 and 1/2 half Cups of Water
1 tsp. Grind Geera (Cumin)
1/2 tsp. Yeast
3/4 tsp. Salt
1/8 cup of oil for setting
2 cups of oil for frying
4 Cans of Chana or 1 cup of Dry Channa (Chick Peas)
1 tsp. Geera (Cumin)
Additional Seasonings of your choice for flavor
Step 1: Mix 4 cups of flour, 2 tbsp of sugar, 1 tsp of saffron, 1 tsp baking powder, 1 tsp grind geera, 1/2 tsp yeast, 3/4 tsp of salt, 1 tsp grind bandania (optional), into a large mixing bowl.
Step 2: Add 2 and 1/2 cups of warm water gradually to the mixture and knead into a sticky dough.
Step 3: Add oil to mixture to reduce the stickiness of the dough
Step 4: Set aside and cover with a damp cloth/paper towel for 2 and 1/2 to 3 hours which allows the dough to rise.
Step 6: While the dough is set aside, mix, soften channa (either can channa, or a set that has been soaked in water over night or a freshly boiled set) to water, with Masala, and your choice of seasonings (for flavor). Add 1 tsp. of geera last to enhance flavor
Step 7: Set chana mix to cook in a separate pot on medium heat. This will completed as the channa is soft to touch (appx 25 minutes)
Step 8: In a deep pot add oil and allow it to heat up until it is very hot.
Step 9: Spread some oil onto the surface where you will be forming the baras to prevent them from sticking
Step 10: Look at the video to see how to squeeze bara through your thumb and pointer finger forming a ball like shape.
Step 11: After forming the baras, stretch each one by pushing out the sides
Step 12: Add the bara once stretched into the pot for about 1/4 of a minute flipping it quickly once while in the pot. Do not allow the bara to sit in the pot too long, it will burn.
Step 13: Once baras are finished frying, take two baras and add some of the channa on top of one (you can also add some chutney/hot sauce on top) and place the other bara on top and enjoy. Bon Appetite!
Step 14: Enjoy with love