Combine flour, salt, curry powder, and cumin in a large bowl.

In a separate small bowl, mix warm water, sugar, and yeast; let sponge for 5 minutes.

Add yeast mixture to flour and add enough water to make a slightly firm dough.

Mix well, cover with a damp cloth, and allow to rise for 1 1/2 hours.

For the filling, heat vegetable oil in a heavy skillet.

Add sliced onion, minced garlic, and curry powder mixed with 1/4 cup water.

Saute for a few minutes.

Add channa (chickpeas), stir to coat well, and cook for 5 minutes.

Add 1 cup water, cumin, salt, and pepper; cover, lower heat, and simmer until the peas are very soft (20-30 minutes).

The channa should be moist and soft when finished.

Add pepper sauce and season to taste with additional salt if desired.

Punch down the dough and let it sit for 10 to 15 minutes.

Take 1 tablespoon of dough and flatten to a round, 4 or 5 inches in diameter, using oiled hands to prevent sticking.

Fry the baras in hot oil until puffy (about 15 seconds per side), turn once, and drain on kitchen paper.

Place a heaping tablespoon of the cooked filling on each bara and cover with another to form a sandwich.

Add sliced cucumber or more pepper sauce to taste, if desired.