Doubles with Ben’s Plant Powered Tikka Chickpeas

In a large bowl combine all-purpose flour, baking powder, salt, yeast, turmeric and sugar. Then add warm water a little at a time until you get to desired consistency. Knead for 1-2 minutes. Place the dough in an oiled bowl and allow to rise for an hour.

After the dough has risen, punch down and let rest for 10 minutes. Dampen your hands with water or oil. Pull off tablespoon-sized pieces of dough and roll into rounds; arrange on a baking sheet. Repeat until you have used up all the dough and have an even number of rounds.

In a large deep pan over medium-high heat, warm the remaining 1 cup of oil. Fry the baras for 15-30 seconds on each side, until puffed and golden. Drain on paper towels or a wire rack.

For the cucumber chutney, combine your grated cucumber, garlic, chilli, coriander and lime juice in a bowl. Season to taste and set to one side.

Heat your Ben’s Plant Powered Tikka Masala in a small saucepan to packet instructions. Once the chickpeas are heated through, top the bara’s with your chickpeas followed by the cucumber chutney and a final pinch of coriander.