In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar.

Add lukewarm water gradually and mix to form a very soft, slightly sticky dough. Do not over knead.

Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled (max 6 hrs or overnight).

Divide the dough into 16 balls. Cover and allow it to raise another hour or until doubled.

Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round (oil hands as well) or almost transparent.

Meanwhile heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown.

Drain on the side of the pot, using the spoon. Place the fried dough (bara) in paper towel or clean kitchen towel, stacking them on each other as they are done frying.

Repeat with the remaining dough. Serve hot with Doubles channa.

Soak chickpeas overnight with ½ teaspoon baking soda. Drain and rinse with several changes of water. Drain again.

In a pot, add about 6 cups of water and place over medium heat. Add channa, 1 teaspoon of salt, ½ teaspoon baking soda and stir to combine.

Bring to a boil and scoop out any impurities that rise to the top.

When chickpeas are tender, about 1 hour, add minced bandhania, minced garlic and turmeric and mix well.

Continue to cook for 15-20 minutes or longer if required. During this time, with a wooden spoon, stir, moving back and forth motion to bring it to the right consistency.

Taste for salt and add more if required. To finish, mix in bandhania, amchar massala or ground roasted cumin or a combination.

To make the cucumber chutney, mix all ingredients to combine. Taste and add salt and black pepper if required.

To make the bandhania chutney, place all ingredients in a blender or food processor and pulse to combine.