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4 Serves
73 Mins
In a large mixing bowl, combine flour, turmeric, and baking powder. Gradually add water to form a soft, pliable dough. Cover and let the dough rest for at least 30 minutes.
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PeruvianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
151 µg / 400 µgCalcium
130 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
266 mg / 1,250 mgPotassium
332 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
While the dough rests, heat cooking oil in a heavy-bottomed pot over medium heat. Add the chickpeas, cumin, and salt and pepper, simmering until the mixture is fragrant and thickened.
Divide the rested dough into small balls and flatten them into thin circles. Heat fresh cooking oil in a frying pan and fry the dough circles until puffed and golden brown on both sides.
To serve, place a generous scoop of the curried chickpea filling between two pieces of fried bara. Serve immediately while hot.
15
g55
g10
g
Malaysian
Panamanian