Doubles

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• 300 g plain flour

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• 7 g fast-action dried yeast

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• 0.5 tsp ground turmeric

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• 1 tsp salt

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• 200 ml warm water

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• 500 ml vegetable oil — for frying

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• 400 g cooked chickpeas — drained (tinned is fine)

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 2 tbsp curry powder

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• 1 tsp ground cumin

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• 0.5 piece Scotch bonnet pepper — finely chopped (adjust to taste)

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• 150 ml water for curry

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• 1 tsp salt for curry — to taste

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• 4 tbsp tamarind sauce

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• 2 tbsp hot pepper sauce — to taste

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• 2 tbsp fresh coriander — chopped, for serving

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Step by step

1. 1

   In a bowl, combine the flour, yeast, turmeric and salt. Add the warm water and mix to form a soft, slightly sticky dough. Knead briefly, cover and let rise for 45 minutes until puffy.

2. 2

   Meanwhile, heat 2 tablespoons of oil in a saucepan over medium heat. Sauté the onion for 4 minutes until soft, then add garlic, curry powder, cumin and Scotch bonnet. Cook for 1 minute until fragrant.

3. 3

   Add the chickpeas, water and salt. Bring to a simmer, then reduce heat and cook gently for 15 minutes, mashing some of the chickpeas with the back of a spoon to thicken the curry. Keep warm.

4. 4

   Divide the risen dough into 10–12 small balls. On a lightly floured surface, roll each ball into a thin circle about 10 cm in diameter.

5. 5

   Heat the 500 ml vegetable oil in a deep frying pan or wok to about 180°C. Fry the dough circles one or two at a time, pressing gently with a slotted spoon so they puff up, for about 1 minute per side until golden. Drain on kitchen paper.

6. 6

   To serve, place one bara (fried bread) on a plate, spoon over a generous portion of the chickpea curry, drizzle with tamarind and hot pepper sauce, and top with a second bara. Garnish with chopped coriander.

7. 7

   Serve immediately while the bara are still warm and soft.