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1
Combine the wheat flour (and split pea flour, if using) with the turmeric, ground cumin, and baking powder. Incorporate the yeast with enough warm water to bring the mixture to a soft, pliable dough. Knead until smooth, cover, and rest for one hour. The dough is ready when it has risen perceptibly and yields to a gentle press without springing back immediately.
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2
While the dough rests, cook the channa. In a heavy pot, bloom the curry powder, ground cumin, and fenugreek in a little oil over medium heat, then add the garlic and hot pepper. Add the chickpeas and sufficient water to cover. Simmer until the chickpeas are soft enough to be crushed between two fingers and the curry is thick enough to hold its position on the bara without running. This step is where the dish lives or dies: undercooked chickpeas or a thin, watery curry will defeat every other element.
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3
Heat the oil for deep-frying to approximately 175 °C. Divide the rested dough into equal portions. Flatten each portion by hand into a thin round. Lower into the hot oil; the bara is done when it puffs immediately, turns golden on both sides, and floats freely — no more than 1–2 minutes per piece. Remove and drain. Bara that has sat more than 5 minutes is no longer fit for service.
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4
Assemble without delay: lay one bara flat, add a generous scoop of channa, then apply tamarind sauce, cucumber or coconut chutney, and pepper sauce in the customer's stated proportion. Place the second bara on top. Serve immediately. The doubles is eaten standing; it is not a dish that waits.