Channa Method:
1. Soak channa and split peas overnight with 1 tsp baking soda. Wash and drain.
2. Boil with 1 tsp baking soda, skimming off any impurities, until tender. (Instant Pot: 1 minute.)
3. Add green seasoning, turmeric, amchar masala, geera, and 1 tsp salt.
4. Mix well, taste, adjust seasoning, cover, and set aside.
Bara Method:
1. Combine 6 cups flour and all dry ingredients (¼ tsp turmeric, 1 tsp sugar, 1 tsp salt, 2 tsp levelled baking powder, 4 tsp yeast).
2. Gradually add 4½ cups lukewarm water to form a medium-soft dough.
3. Knead until smooth and elastic, about 8 minutes.
4. Rub dough with 1 tsp oil, cover, and rest for 10 minutes (or up to 1 hour).
5. Form into 1-inch balls and rest for another 10 minutes.
6. On an oiled surface, stretch each ball paper thin.
7. Fry in 4 cups hot oil on high heat for about 3 seconds – they fry fast!
Assemble & Enjoy:
Top your bara with channa and your favourites: Tamarind chutney, Chadon beni chutney, Mango chutney, and Pepper sauce.
