Doubles is what Trinidad eats on the way to work, after a fete, and on a Saturday morning when nothing else will do. Soft, slightly sweet turmeric bara wrapped around curried chickpeas, dressed with chutneys. Get it right and you’ll feed a crowd for less than a fancy lunch for two.
Ingredients
For the bara (dough)
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 cup warm water
- Vegetable oil, for frying
For the channa (filling)
- 2 cans chickpeas (drained, rinsed)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp curry powder (Trini-style if available)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 scotch bonnet pepper (optional, whole or chopped)
- 2 cups water
- 1/4 cup chopped culantro (shado beni) or cilantro
- Salt to taste
- 2 tbsp vegetable oil
For serving
- Tamarind chutney
- Pepper sauce
- Cucumber chutney (optional)
Instructions
Make the bara
Mix dry ingredients. In a large bowl, whisk flour, yeast, sugar, salt, turmeric, and cumin.
Add water gradually. Pour warm water in slowly, mixing with your hand until it forms a soft, sticky dough. Don’t add more flour — sticky is right.
Rise. Cover with a damp cloth. Let rise 4 hours in a warm spot. The dough should be puffy and full of bubbles.
Make the channa
Bloom the spices. Heat oil in a heavy pot over medium. Add onion and garlic, cook 3 min until soft. Add curry powder, cumin, and turmeric. Stir 30 seconds — you want the spices to wake up but not burn.
Add chickpeas and water. Stir in chickpeas, scotch bonnet, and water. Bring to a simmer.
Cook down. Simmer uncovered 25-30 min, stirring occasionally. The chickpeas should soften and the liquid should thicken into a loose curry. Mash about a third of them against the side of the pot to thicken further.
Finish. Stir in shado beni and salt. Taste — adjust salt and pepper. Keep warm.
Fry the bara
Heat oil. Pour 1 inch of oil in a wide pan. Heat to 350°F (medium-high).
Form the bara. Wet your hands. Pinch off a golf-ball-sized piece of dough. Flatten between your palms into a 5-inch round. Don’t worry about perfect — soft and uneven is right.
Fry. Slip into hot oil. Cook 30 seconds per side until puffed and golden. Drain on paper towels.
Build the doubles
- Assemble. Place one bara on a plate. Spoon 2-3 tbsp channa on top. Drizzle tamarind chutney and pepper sauce. Top with a second bara. Eat immediately, with napkins.
Notes
- The bara dough must be sticky. If you can knead it like bread, you’ve added too much flour. Keep your hands wet when handling.
- Trini curry powder is different from Indian or Jamaican curry powder. Look for Chief or Indi brand at Caribbean grocers, or use any curry powder plus 1/4 tsp extra ground geera (cumin).
- Doubles are eaten by hand, in pairs (hence the name). One double = two bara + filling.