Mix first five ingredients. Mix in 1 tbsp of oil. Add water gradually, mixing until a slightly sticky dough forms (It may take 1.5 cups or up to 2 cups). Knead for about 3 minutes and form dough into a ball. Pour the second tbsp of oil on top of dough and lightly rub over ball. Cover with damp cloth and let rest for at least an hour.

Heat oil until smoking. In the meantime, break off small pieces of dough and roll into balls. When the oil is ready, stretch one ball to make a thin, flat, roundish disc and place in oil. (Tip: use your hands to stretch the dough if you prefer a puffier bara. To get a thinner bara, spread dough on a cleaned and oiled counter top, using your fingers.)

Flip after about 3 seconds and let fry for a few seconds more. Place in a paper towel lined bowl with a cover. Repeat with remaining balls.

Monitor the oil temperature and lower when necessary. When all the dough is fried, cover with paper towels and cover with lid and let "steam".

For channa: Place soaked and rinsed channa in a pressure cooker with water and a tsp of salt. Pressure cook for about 20 minutes. Add baking soda. Remove from heat.

Heat oil over medium high heat in a heavy pot. Add onion, garlic, about two thirds of the chadon beni and hot pepper and cook until it starts to brown. Add the tumeric, geera and masala and stir to coat the mixture in the pot. Using a slotted spoon, take channa out of the water in pressure cooker and place in pot. Stir to combine ingredients in pot.

Add another tsp of salt, mix, then add enough water from the pressure cooker to cover channa. Bring to a boil and lower heat. Let simmer for about 20 minutes.

Smash some of the channa against the pot with the back of a spoon to thicken. Add remaining chadon beni, one tsp of salt or more to taste. Mix and remove from heat.

To eat, take two baras, add a large spoonful of channa and garnish with preferred chutney(s) and pepper sauce.