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cooking.nytimes.com

JudyN

subheading: FOR THE BARA:

2 cups/256 grams all-purpose flour

1 teaspoon baking powder

1 teaspoon granulated sugar

1 teaspoon active dry yeast

½ teaspoon ground turmeric

½ teaspoon bhuna jeera (roasted ground cumin) or ground cumin

½ teaspoon salt

1 tablespoon plus 2 cups vegetable oil, plus more as needed

subheading: FOR THE CHANNA:

1 cup dried chickpeas (soaked for 24 hours with ½ teaspoon baking soda), or 3 cups canned chickpeas (from two 13.5 oz cans)

2 tablespoons vegetable oil

1 small yellow onion, finely chopped

2 scallions, greens and whites finely chopped

2 large garlic cloves, minced

1 tablespoon curry powder, preferably Madras

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon amchar masala or garam masala

3 fresh thyme sprigs

1 whole Scotch bonnet chile (optional)

2 chadon beni (culantro) leaves, chopped, or 2 tablespoons chopped fresh cilantro leaves

Directions at cooking.nytimes.com

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