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Doubles
A popular street food in Trinidad and Tobago, Doubles consists of two pieces of fried flatbread (bara) filled with curried chickpeas (channa) and various chutneys and toppings.
ð§ ææ
- 2 cups All-purpose flour(for the bara)
- 1 tsp Yeast
- 1 tsp Sugar(for the bara dough)
- 1 tsp Salt(for the bara dough)
- 3/4 cup Warm water(for the bara dough)
- 2 cans (15 oz each) Chickpeas(cooked and drained)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1/2 to taste Scotch bonnet pepper(finely chopped (seeds removed for less heat))
- 2 tbsp Curry powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/4 cup Vegetable oil(for frying the bara and cooking the channa)
- 1/2 cup Water(for the channa curry)
- to taste Salt
- as needed Tamarind chutney
- as needed Mango chutney
- as needed Shado beni (culantro)(chopped)
- as needed Cucumber(grated or finely diced)
- as needed Onion(finely diced)
- as needed Hot sauce
ðšâð³ äœãæ¹
- 1
For the bara dough: In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
- 2
Add flour and salt to the yeast mixture. Knead until a soft, slightly sticky dough forms. Cover and let it rise in a warm place for about 30-45 minutes.
- 3
For the channa filling: Heat oil in a pot over medium heat. Add chopped onion and sauté until softened. Add garlic, ginger, and scotch bonnet pepper, and cook for another minute until fragrant.
- 4
Stir in curry powder, cumin, turmeric, and garam masala. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 5
Add the drained chickpeas and water. Season with salt. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, or until the chickpeas are tender and the sauce has thickened. Mash some of the chickpeas to create a creamier consistency.
- 6
To make the bara: Divide the dough into 6 equal portions. Roll each portion into a thin, flatbread (about 6-7 inches in diameter).
- 7
Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully slide one bara into the hot oil. Fry for about 1-2 minutes per side, until puffed up and golden brown. Drain on paper towels. Repeat with the remaining dough.
- 8
To assemble: Take one piece of bara, spread a generous portion of channa filling on top. Add desired chutneys, shado beni, grated cucumber, diced onion, and hot sauce.
- 9
Top with another piece of bara. Serve immediately.
ð¡ ããã®ã³ã
- âEnsure the oil is hot enough for the bara to puff up properly.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âYou can prepare the channa filling ahead of time.
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- Add a dash of mango or pineapple for a sweet and tangy element.
- Some variations include a sprinkle of fried baras (crumbled bara) for added texture.