For the bara (flatbread):
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp ground turmeric
- 1/2 tsp rub that RUBS Madras curry blend
- 1 tsp yeast
- 1/3 cup warm water
- 1/4 tsp sugar
- 1 cup vegetable oil (for frying)
- For the bara (flatbread):
- In a large bowl, combine the flour, curry powder and turmeric.
- In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
- Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling (recipe follows).
- After the dough has risen, punch it down and allow to rest for 10 minutes.
- Dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds.
- Repeat until you have used up all the dough and have an even number of rounds.
- Heat the oil in a cast iron frying pan over medium high heat (should be about 3 inches deep).
- When the oil is ready, fry the baras until puffed an golden, about 15 to 30 seconds on each side.
- Drain on paper towels or a wire rack.
For the curried chickpea filling:
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, minced
- 1 tsp rub that RUBS Madras curry blend
- 1 14-oz can chickpeas, drained and rinsed
- 2 tsp salt
- 1/2 cup vegetable broth
- For the curried chickpea filling:
- Warm a large frying pan or skillet, add oil, and warm until shimmery.
- saute' the garlic, onion, until clarified in the oil.
- Add the Madras curry and sauté for a few more minutes.
- Add the drained chickpeas and stir
- Add salt, and 1 cup of water. Stir and and lower the to low
- Add vegetable broth to make a medium-thick sauce.
- Simmer for 30 minutes, covered.
- Place one bara on a plate, spooning one tablespoon of the chickpea filling on the bread.
- Garnish with a hot sauce or cucumber chutney for extra points