Doubles with Curried Channa

Finely dice the onion, mince the garlic, and rinse and drain the chickpeas; warm 3/4 cup water to 105°F to 110°F for the dough.

In a large bowl, stir together the warm water, active dry yeast, and sugar; let stand until foamy, about 5 to 10 minutes.

Add the all-purpose flour, turmeric, 1 teaspoon salt, and 1 tablespoon oil; mix into a soft sticky dough, then knead in the bowl for 3 minutes.

Cover the bowl and let the dough rise in a warm spot until puffy and nearly doubled, about 1 hour.

Heat 2 tablespoons oil in a saucepan over medium heat; cook the yellow onion until softened, about 5 minutes, then stir in the garlic for 30 seconds.

Stir in the curry powder and ground cumin; cook until fragrant, about 30 seconds, then add the chickpeas, remaining 1/4 teaspoon salt, and remaining 1 cup water.

Simmer the channa until thick and saucy, about 12 to 15 minutes, lightly mashing some chickpeas so the filling holds together.

Divide the risen dough into 8 small balls; flatten each on a lightly oiled surface into a thin 4-inch round.

Pour the remaining oil into a 10-inch skillet so it is about 1/4 inch deep, adding a little more oil if needed. Heat to 350°F, or until a small pinch of dough sizzles immediately when added but the oil is not smoking. Shallow-fry each bara until puffed and golden, about 30 to 45 seconds per side, then drain on paper towels.

Assemble each serving with 2 warm bara and a spoonful of curried channa between them; serve immediately while the bara are soft and warm.