The Roti Royalty of Queens

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1 tsp Instant Yeast (active dry)
• 2 tsp Granulated Sugar (for dough)
• 1 tsp Salt (fine)
• 1 cup Warm Water (about 110°F)
• 2 tbsp Unsalted Butter (melted)
• 1 tbsp Ghee (for extra flavor)
• 2 cups Cooked Chickpeas (canned, drained and rinsed or cooked from dry)
• 1 medium Onion (finely chopped)
• 2 Garlic Cloves (minced)
• 1 tbsp Curry Powder (Caribbean blend)
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 2 tbsp Tomato Paste
• 1 cup Water
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Seedless Tamarind Pulp (can be bought as concentrate)
• 1 small Banana (ripe, mashed)
• 1 Garlic Clove (minced)
• 2 tbsp Brown Sugar
• 2 tbsp White Sugar
• 0.5 tsp Salt
• 1 tsp Chili Powder (adjust heat to taste)
• 2 tbsp Water
• 2 quarts Vegetable Oil (high smoke point for deep‑frying)

Instructions

1. Make the Bara Dough

   In a mixing bowl combine sifted flour, instant yeast, sugar, and salt. Add warm water, melted butter, and ghee. Stir until a soft, slightly sticky dough forms.

   Time: PT15M

2. First Rise

   Cover the bowl with a damp kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

3. Shape the Bara

   Punch down the risen dough, divide into 12 equal pieces. On a lightly floured surface roll each piece into a 4‑inch circle about ¼‑inch thick.

   Time: PT20M

4. Fry the Bara

   Heat vegetable oil in a deep pot to 350°F. Carefully slide one rolled circle into the oil; fry until puffed and golden, about 30‑45 seconds per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

5. Prepare Curried Chickpeas

   Heat 2 tbsp oil in a saucepan over medium heat. Sauté onion and garlic until translucent. Stir in curry powder, turmeric, cumin, and garam masala; cook 1 minute. Add chickpeas, tomato paste, water, salt, and pepper. Simmer 10‑12 minutes until thickened.

   Time: PT20M

6. Make Tamarind‑Banana Sauce

   In a small saucepan combine tamarind pulp, mashed banana, minced garlic, brown sugar, white sugar, salt, chili powder, and water. Bring to a gentle simmer, stirring until sugars dissolve and sauce thickens, about 8‑10 minutes.

   Time: PT15M

7. Assemble the Doubles

   Slice each fried bara horizontally, leaving a hinge. Spoon a generous portion of curried chickpeas onto the bottom half, drizzle tamarind‑banana sauce, then close the top. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

68 g

Fat

22 g

Fiber

9 g