This delicious street food from Trinidad and Tobago will drip all over you.
Recipe by Henrik Persson | veganphysicist.com on April 2, 2020
Prep time: PT30M
Cook time: PT60M
- Heat water to 37C (body temp).
- Stir in yeast and let it dissolve.
- Stir in salt, sugar, cumin and turmeric.
- Stir in the flour. The dough should be a bit loose, see pic below.
- Let rest for 1-2 h, until doubled in size.
- Make the chana while the dough is rising
- On medium heat, sweat the onion in some oil in a pot. Should turn translucent and start to brown just slightly.
- Stir in garlic and let it sweat until translucent.
- Stir in curry powder, salt and chickpeas.
- Add the about 200 mL of the chickpea cooking liquid and/or water.
- Let simmer for 30 or so min.
- Make the chutney while the chana is simmering and the bara dough is proofing.
- Cut cucmber into match sticks or grate it for a more liquidy chutney.
- Chop chadon beni finely.
- Mix cucumber and chadon beni. Add some lime juice.
- When the bara dough has doubled in size, it is time to prepare them.
- Punch down the dough to remove a lot of the air.
- Coat a piece of parchment paper with some oil (e.g. canola).
- Pinch of a piece of dough, roughly 3 cm in diameter.
- Loosely shape it into a disc and place it on the parchment paper. Final disc should be 10-12 cm in diameter.
- Fold the parchment paper over the dough, leaving space on all sides.
- Roll into a flat disc, ~1 mm thick, using a rolling pin.
- Fry the bara in a thin coating of oil in a pan on medium heat. A few minutes per side.It is time for the first flip when you see the top is starting to get dry (similar to American pancakes).When done, place on a towel and start frying the next one.
- Keep rolling out bara while frying.
- This recipe makes ~10 bara.
- Put two bara on a plate, slightly overlapping.
- Cover in chana and top with the chadon beni chutney.
- If you like it hot, top it with some habanero hot sauce.