Trini Doubles (Vegan Style)

1. For the bara: In a large bowl, combine flour, 1/2 tsp turmeric, baking powder, and salt. Gradually add water, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes, then cover and let rest for 30 minutes. 2. For the channa: Sauté onion, garlic, ginger, and optional scotch bonnet in a little oil until softened. Add curry powder and cumin powder, cook for 1 minute until fragrant. 3. Add chickpeas and about 1.5 cups of water. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until chickpeas are tender and sauce has thickened slightly. Mash a few chickpeas to thicken further. 4. Heat vegetable oil in a deep pot to 350°F (175°C). 5. Divide bara dough into small, 1-inch balls. On a lightly floured surface, flatten each ball into a very thin, 4-5 inch disc (it's okay if they're not perfectly round). 6. Carefully fry each bara in the hot oil for 30-60 seconds per side, until puffed and lightly golden. Drain on paper towels. 7. To assemble: Place two bara on a plate, spoon a generous amount of channa over them, and garnish with chopped cilantro. Serve warm.