• Add the first 7 ingredients to a large bowl (flour, ground urdi, yeast, sugar, salt, turmeric, tamarind sauce).
• Mix thoroughly.
• Make a small well in the center of the dry mix.
• Add half of the water.
• Knead.
• Continue adding the water and kneading to form a smooth dough.
• Add ½ to 1 tsp of oil on both sides of the dough.
• Cover and leave to rest for 1 - 2 hours.
• Coat hands with oil.
• Divide dough into 2-inch dough balls.
• Place dough balls on a tray and cover.

Frying

• Place large pot on medium to high heat.
• Add enough oil for deep frying (2 - 3 cups of oil).
• Leave oil to heat up.
• Rub oil on a flat prepping surface like a countertop.
• Coat your hands with oil.
• Place a dough ball on the oiled area.
• Press, push, pull and stretch the dough to form a very thin disc (the edges must also be very thin).
• Lift the stretched bara up (with both hands).
• Place in the very hot oil.
• Flip over when the bara floats (takes 2 - 3 seconds).
• Remove from the oil after another 2 - 3 seconds.
• Place on paper towels in an airtight container and cover.
• Repeat for all other dough balls.
• Serve hot with doubles channa and condiments.