Mix all dry ingredients for bara dough: flour, salt, yeast, brown sugar, and baking soda

Add lukewarm water and knead into a soft dough, softer than roti

Massage oil on top, knead, cover with damp towel and let sit overnight or at least a few hours in a warm place

Soak dried channa in water and baking soda overnight

Pressure cook soaked channa with water and baking soda for 40 minutes on medium heat

Skim off foam from the top during cooking

Once cooked, add water, salt, green seasoning, turmeric, roasted ground cumin, and baking soda

Mash some of the channa using a potato masher or add pureed dhal or mashed potatoes to achieve desired consistency

Add additional green seasoning, mix and set aside to cool

Heat oil in a pot on high heat for frying

Press dough balls into flat disks and fry for 2-4 seconds, flipping once or twice

Store fried baras in an insulated container to keep warm and soft

Prepare coconut chutney by charring coconut, scraping exterior, and grating or blending with salt and seasonings

Prepare shadow beni sauce by blending shadow beni leaves with water, salt and sugar

Prepare cucumber chutney by squeezing seedless cucumber and adding salt and seasonings

Prepare roasted pepper sauce by roasting peppers on open flame and blending with salt and lemon or lime juice

Assemble doubles by placing bara on parchment paper, adding generous portion of channa, and topping with favorite condiments

Serve hot with choice of pepper level: slight, medium, or heavy