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Doubles Recipe by Arthur Bovino
Ingredients
  • subheading: For the Bara dough:
  • ¼ cup dried yellow split peas (ground)
  • ⅔ cup warm water
  • ¼ tsp sugar
  • 1 tsp active dry yeast
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ tsp ground turmeric or saffron powder
  • ½ tsp ground cumin (optional)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 to 2 cups vegetable oil (for frying)
  • subheading: For the Channa:
  • 2 15.5 oz cans of chickpeas or 2 cups dried chickpeas (soaked overnight in 6 cups of water)
  • 2 to 3 tablespoons vegetable oil
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 1 ½ tablespoons curry powder
  • ½ tsp ground cumin Pinch saffron
  • 2 cups water Salt and ground black pepper (to taste)
  • subheading: Condiments:
  • Hot pepper sauce, kuchela, shado beni and tamarind sauce
Steps
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