bara bread



  • split pea flour, plain flour and butter (4:2:1) with 8 teaspoons of baking powder per kg of combined flours, flavoured with cumin, turmeric, minced garlic and minced seeded chilli pepper and brought together with warm water to form a firm dough, rested, then rolled out to 3 cm thick and fried both sides. Eaten hot, usually as a sandwich with channa and a hot sauce.