Carnival Doubles Platter (Fried Bara with Curried Chickpeas)

Curried chickpeas

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 2 tsp Fine sea salt
• 800 g Canned chickpeas
• 500 ml Water

Bara (fried flatbreads)

• 400 g Plain flour
• 7 g Instant yeast
• 2 tsp Baking powder
• 1 tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Fine sea salt
• 260 ml Water
• 750 ml Sunflower oil

To serve

• 80 g Tamarind paste
• 120 ml Water
• ½ tsp Fine sea salt
• 1 large Cucumber

1. For the bara dough, whisk together the plain flour, instant yeast, baking powder, ground cumin, ground turmeric and fine sea salt in a mixing bowl. Add the water and mix to a soft, slightly sticky dough, then knead for 6 to 8 minutes until smooth and elastic. Cover and leave somewhere warm until doubled in size, about 60 minutes.
2. Meanwhile, make the filling: warm the sunflower oil in a saucepan over medium heat. Add the onion and cook for 8 to 10 minutes until softened and lightly golden, then add the garlic and cook for 1 minute. Stir in the ground cumin, ground turmeric and ground coriander for 30 seconds until fragrant.
3. Add the chickpeas, water and fine sea salt, then bring to a gentle simmer. Cook for 15 to 20 minutes, stirring now and then, until the liquid thickens into a spoonable curry. Lightly crush a few chickpeas against the side of the pan to help it thicken, then keep warm on a low heat.
4. Make a quick tamarind sauce by stirring the tamarind paste with the water and fine sea salt until smooth. Taste and adjust with a little more water if you want it looser for drizzling. Set aside.
5. Slice the cucumber into thin rounds or half-moons and set aside for serving. Once the dough has risen, tip it onto a lightly oiled surface and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 10 to 12 cm wide.
6. Pour the sunflower oil for frying into a deep, heavy pan to a depth of about 3 to 4 cm and heat to 180°C (355°F). Fry the bara in batches for 45 to 60 seconds per side until puffed and lightly golden, turning with tongs. Drain briefly, then keep warm while you fry the rest.
7. To serve, split each bara and spoon in the curried chickpeas. Arrange on a platter with the cucumber and drizzle or spoon over the tamarind sauce. Eat straight away while the bara are still soft and warm.

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