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Mix flour, sugar, salt, yeast, and turmeric together
Slowly add warm water until a soft dough forms, then shape into a ball without kneading
Oil the top of the dough and cover the bowl
Allow to rise in a warm place for 30 minutes to 1 hour until doubled in size
Add drained chickpeas to a saucepan with water, turmeric, cumin, salt, and green seasoning
Cook on medium heat with lid off until liquid reduces slightly, then finish with coriander
Knead the risen dough back together and divide into 10-12 balls
Oil your hands and flatten each dough ball to desired thickness on an oiled surface
Heat oil in a pan and carefully fry each bara for 10-15 seconds on each side
Remove fried bara and place on kitchen towel to drain
For mango chutney: Cook mango, water, cumin, turmeric, amchar masala, salt, garlic, and chilli on high heat for 10-15 minutes until liquid reduces by half
For chadon beni sauce: Blend coriander, water, sugar, and salt together
For pepper sauce: Fire roast scotch bonnets until charred, then blend with salt and lime juice
Assemble doubles with all components and serve