Fried Bara with Curried Channa and Tamarind Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Classic Trinidadian street food featuring soft, spiced fried flatbreads paired with curried chickpeas and tangy tamarind sauce. This caribbean-inspired street food (vegetarian) ready in about 120 minutes blends all-purpose flour, instant yeast, sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tbsp sugar
• 3/4 cup warm water
• 1/2 tsp ground turmeric
• 1 tsp salt
• for deep frying vegetable oil (for frying)
• 2 cups canned chickpeas, drained
• 2 tbsp curry powder
• 2 cloves garlic cloves, minced
• 1 small onion, chopped
• 3 tbsp tamarind paste
• 1 tbsp brown sugar
• 1/2 cup water (for tamarind sauce)
• 2 tbsp chopped fresh cilantro
• 1 tsp scotch bonnet pepper, finely chopped (optional)

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tbsp sugar, 1/2 tsp ground turmeric, and 1 tsp salt. Gradually add 3/4 cup warm water, mixing until a soft dough forms. Knead for 8 minutes until smooth, then cover and let rise for 1 hour until doubled.
2. Step 2: Meanwhile, prepare the curried chickpeas: heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, sauté for 4 minutes until translucent.
3. Step 3: Stir in 2 tbsp curry powder, cook for 1 minute until fragrant. Add 2 cups drained chickpeas and 1/4 cup water, simmer for 10 minutes until sauce thickens. Remove from heat and stir in 2 tbsp chopped cilantro.
4. Step 4: For tamarind sauce, combine 3 tbsp tamarind paste, 1/2 cup water, and 1 tbsp brown sugar in a small saucepan. Simmer over low heat, stirring until thickened, about 8 minutes.
5. Step 5: Heat vegetable oil in a deep fryer or heavy pot to 350°F. Divide dough into 12 equal balls and flatten each to about 4 inches in diameter.
6. Step 6: Fry each flatbread for 1-2 minutes per side until puffed and lightly golden. Drain on paper towels.
7. Step 7: Assemble doubles by placing a spoonful of curried chickpeas between two bara. Drizzle with tamarind sauce and sprinkle 1 tsp finely chopped scotch bonnet pepper if desired. Serve warm.