Doubles

Instructions

1. Mix the flour, baking powder, turmeric, whole cumin and a pinch of salt. Add the warm water little by little to form a soft, smooth dough. Cover and leave to rest for 20 minutes.
2. Meanwhile, make the chatney: finely chop the tomato, half the chilli and the coriander, then mix with the lime juice and a pinch of salt.
3. For the chickpeas, sweat the sliced onion and garlic for 3 minutes in the oil, add the curry powder and toast for 1 minute.
4. Add the drained chickpeas, half a cup of water, the rest of the chilli whole, the sugar and salt. Mash some of the chickpeas and simmer for 10 minutes until thick.
5. Divide the dough into 8 balls. Flatten them into discs about 10 cm across, then fry in oil at 180 °C, 1 to 2 minutes per side, until golden and puffed.
6. Drain the bara, fill each one with hot chickpeas and a spoonful of chatney, fold over and serve straight away.