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Bara - Mix warm water, yeast, sugar, allow to bloom for 5 minutes. Mix the rest of the ingredients. Slowly add the wet to the dry while mixing until shaggy. Knead on a flat surface until a soft dough forms. Cover and prove until doubled in size. Flatten with oiled hands on an oiled surface, deep fry at 190°C (375°F) for 10 to 15 seconds on each side.
Channa - Cook onion and garlic in an oiled pan on medium until translucent, season with salt. Add spices and cook for 2 minutes. Add chickpeas and their water, top up with more water if needed. Cook out for 15 minutes, then mash some chickpeas to thicken the sauce a little. Add your herbs, set aside.
Cucumber chutney - Grate the cucumber, salt in a bowl, put aside. Finely chop the scotch bonner, mince the garlic. Squeeze water out of the cucumber then combine all components in a bowl.
Tamarind chutney - Heat everything in a pan with a splash of water, add the herbs at the end, and season with salt to taste.
Pepper sauce - Blend everything with just enough water to blend. If loose, you can cook it down and reduce, the flavours will develop slightly if you do this. Season with salt to taste.
Assemble your doubles and enjoy immediately!