Bhara (Doubles)

Ingredients:
2 cups flour
1/2 tsp. salt
1 tsp saffron powder
1/2 tsp ground pepper
1 tsp. yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

Filling (Curried Channa):
1/2 lb. channa, soaked overnight
1 1/2 tbsp. curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp. corn oil
Pinch of ground gheera
Pepper sauce

Method:
1. In a large bowl combine the flour, salt, saffron and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough
4. water to make a slightly firm dough.
5. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
6. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 1/2 tbsp. of curry powder mixed with 1/4 cup water.
7. Sauté for a few minutes.
8. Add the channa, stir to coat well and cook for 5 minutes.
9. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft.
10. When the channa is finished it should be moist and very soft.
11. Season to taste with salt if desired.
12. For the bhara which is made from the dough: The dough should be punched down and allowed to sit for 10 to 15 minutes.
13. To shape the bhara, take 1 tbsp. of the dough and flatten to a round, 4 or 5 inches diameter. You should be able to get a few bhara from the dough.
14. Use water to moisten palms of your hands if the dough is sticking to them.
15. Fry the baras in hot oil, turn once and drain on paper towel.
16. When all are cooked, fill with channa by placing 2 tbsp. of the cooked filling on each bhara, covering with another (like a sandwich).
Pepper sauce or mango/tamarind chutney can be added to the filling.