Recipe:

Ingredients:

For the bara (flatbread):

• 2 cups all-purpose flour
• ¹/₂ tsp salt
• 1 tsp ground turmeric
• 1/2 tsp rub that RUBS Madras curry blend
• 1 tsp yeast
• ¹/₃ cup warm water
• ¹/₄ tsp sugar
• 1 cup vegetable oil (for frying) 

Directions:

• For the bara (flatbread):
• In a large bowl, combine the flour, curry powder and turmeric.
• In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
• Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling (recipe follows).
• After the dough has risen, punch it down and  allow to rest for 10 minutes.
• Dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds.
• Repeat until you have used up all the dough and have an even number of rounds.
• Heat the oil in a cast iron frying pan over medium high heat (should be about 3 inches deep).
• When the oil is ready, fry the baras until puffed an golden, about 15 to 30 seconds on each side.
• Drain on paper towels or a wire rack.

For the curried chickpea filling:

Ingredients:

• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1 tsp rub that RUBS Madras curry blend 
• 1 14-oz can chickpeas, drained and rinsed
• 2 tsp salt
• 1/2 cup vegetable broth

Directions:

• For the curried chickpea filling:
• Warm a large frying pan or skillet, add oil, and warm until shimmery.
• saute' the garlic, onion, until clarified in the oil.
• Add the Madras curry and sauté for a few more minutes.
• Add the drained chickpeas and stir 
• Add salt, and 1 cup of water. Stir and and lower the to low
• Add vegetable broth to make a medium-thick sauce. 
• Simmer for 30 minutes, covered.
• Place one bara on a plate, spooning one tablespoon of the chickpea filling on the bread.
• Garnish with a hot sauce or cucumber chutney for extra points