For the bara dough: In a large mixing bowl, combine 3 cups flour, 1 teaspoon salt, 2 teaspoons turmeric, 1 teaspoon baking powder, and 2 teaspoons instant yeast. Mix well.

Gradually add 1 cup warm water while stirring, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.

For the channa: Rinse and drain 3 cups cooked chickpeas. In a large pot, heat 3 tablespoons vegetable oil over medium heat. Add 1 diced onion and 4 minced garlic cloves. Sauté for 5 minutes until softened.

Add 2 tablespoons curry powder, 2 teaspoons cumin, 1 teaspoon turmeric, and 1 diced scotch bonnet pepper (seeds removed for less heat). Cook for 2 minutes until fragrant.

Add chickpeas, 2 cups water, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally. The mixture should be thick and saucy. Mash some chickpeas against the pot to thicken the sauce.

While chickpeas simmer, prepare tamarind sauce: Mix 3 tablespoons tamarind pulp with 2 tablespoons water, 1 tablespoon honey, 1 teaspoon cumin, and a pinch of salt. Strain and set aside.

Dice 1 cucumber finely and mix with 2 tablespoons lime juice and a pinch of salt for the cucumber chutney.

When dough has risen, divide into 12 equal portions and roll each into a ball. On a floured surface, roll each ball into a 5-inch circle about 1/8 inch thick.

Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry bara one at a time for 1-2 minutes per side until golden and puffed. They should balloon up when frying. Drain on paper towels.

To serve: Place one bara on a plate, top with a generous scoop of curried chickpeas. Add a second bara on top (this is the "double"). Drizzle with tamarind sauce, add cucumber chutney, and hot sauce if desired. Serve immediately while bara is still warm.