Doubles

Mix the flour, brown sugar, yeast, salt, and turmeric. Pour in warm water gradually and knead into a soft, slightly sticky dough. Brush with a little oil, cover, and let rest in a warm place for 20 minutes.

Divide the dough into 8 balls. Oil your hands and the work surface, then stretch each ball with your fingers into a very thin round about 12–14 cm across; the edges should be as thin as the center.

For the channa, put the chickpeas in a saucepan with water, garlic, onion, chili, curry powder, and salt. Bring to a boil and cook uncovered for 10 minutes.

Add the cumin and chopped culantro, then cook for another 5 minutes. Mash some of the chickpeas with a spoon to thicken the sauce slightly, keeping it loose enough for filling.

Heat oil for deep-frying in a deep, heavy pot until very hot (about 220°C). Carefully slide in the baras one at a time and fry for about 2–5 seconds per side once they float to the surface; don't overcook them.

Transfer the cooked baras to paper towels and cover immediately so the steam keeps them soft and puffy.

For each serving, place two baras slightly overlapping, top with curried channa, grated cucumber, tamarind sauce, and, if desired, pepper sauce. Serve hot and eat with your hands.