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Rinse and soak your chickpeas overnight in a litre of water and half the baking soda.
Wash your chickpeas and then cover with around 2l of water, salt and remaining baking soda.
Bring to a boil, skim off the scum and leave to cook for 45 mins to 1hr.
Once soft, add the remaining ingredients; I like a soft channa so I like to squash some of the chickpeas.
Let this simmer for 5-10 mins to thicken.
For the dough, combine all your ingredients in a bowl and gradually add your water.
The dough should be sticky. mix until just combined and then cover with oil and leave to double in size.
Shape into 10 balls with greased hands and leave to rise for 20 mins.
On a heavily greased surface or plate, spread your dough balls out thin. fry at 200°C for literally 5 seconds.
Dab excess oil off and place each bara on top of each other covered in a clean tea towel to steam. Once all bara are fried, place into a container to soften for 10 or so mins and then serve.