• Cooking Time:
  • Servings:
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Caribana is fast approaching, I can't wait for my yearly dose of doubles!!


  • Bara:
  • 2 cups flour
  • 1/2 tsp salt
  • 1 teaspoon curry powder
  • 1 teaspoon gheera (cumin)
  • 1/2 tsp ground pepper
  • 1 teaspoon yeast
  • 1/3 cup warm water
  • 1/4 tsp sugar
  • Oil for frying
  • Filling (Curried Channa):
  • 1 14 oz channa, tinned
  • 1 tablespoon curry powder
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 tablespoon vegetable oil
  • 2 tsp ground geera (cumin)
  • 1 tsp Pepper sauce
  • 2 tsp salt
  • 1 tsp black pepper


  • 1 tsp black pepper
  • In a large bowl combine the flour, salt, curry powder and gheera.
  • In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
  • To the flour, add the yeast mixture and enough water to make a slightly firm dough.
  • Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
  • For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
  • Sauté for a few minutes.
  • Add the channa, stir to coat well and cook for five minutes
  • Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
  • When the channa is finished it should be moist and soft.
  • Add pepper sauce and season to taste with additional salt if desired.
  • For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
  • To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
  • Use oil to moisten palms of your hands so that the dough won’t stick to them
  • Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
  • When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.

Categories: Side Dish 
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