Posted on behalf of Jesus (From The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean by the Naparima Girl’s High School Cookbook)
2 cups flour
1/2 tsp salt
1 tsp turmeric powder
1/2 tsp ground cumin “geera”
1/4 tsp sugar
1 tsp. instant yeast
1/2 lb chick peas, soaked overnight (or from a can)
1 tbsp. vegetable oil
3 cloves minced garlic
1 onion, sliced
2 tbsp curry powder
1 1/4 cups water
Pinch of ground cumin
1 tsp salt
hot pepper to taste
1 cup oil for frying
Combine flour, salt, turmeric, cumin, sugar and yeast in large bowl.
Add enough lukewarm water to make a soft dough, mix well, cover and let rise for 1 1/2 hours.
Boil soaked chickpeas in salted water until tender, drain well (only do this if you are working with dried chickpeas).
Heat oil in a heavy skillet or iron pot, add garlic, onion and curry powder mixed with 1/4 cup water. Saute for a few minutes.
Add chickpeas, stir to coat well and cook for 5 minutes; add 1 cup water, cumin, salt and pepper.
Cover, lower heat and simmer until peas are soft; add more if necessary. When chickpeas are finished, it should be soft and moist.
Punch down the dough and allow to relax for 10 to 15 minutes.
To shape a bars, take 1 tablespoon of dough, pat with both hands to flatten to a 4 or 5 inch circle.
Fry a few at a time in hot oil; turn once and drain.
Make a sandwich by placing 2 tablespoons chickpea mix between two baras.
Goes well with pepper sauce or mango chutney.