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Doubles

A beloved Trinidadian street food of soft fried bara bread filled with curried chickpeas, topped with chutneys and pepper sauce. Plan ahead: the bara dough needs 30 minutes to rest.

80 minMediumServes 4380 cal/serving

TrinidadianLunchStovetopVeganHigh ProteinHigh FiberHalal-friendlyPork-FreeAlcohol-Free

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp instant yeast
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 3/4 cup warm water (for dough)
  • 4 cups vegetable oil (for frying)
  • 2 cans chickpeas (15 oz), drained, rinsed
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 2 tbsp culantro or cilantro (shadow beni), finely chopped
  • 2 tbsp vegetable oil (for curry)
  • 1/2 tsp salt (for curry)
  • 4 tbsp tamarind sauce or concentrate
  • to taste hot pepper sauce

Instructions

  1. 1

    Make the bara dough: in a bowl mix 2 cups all-purpose flour, 2 tsp instant yeast, 1/2 tsp ground turmeric, and 1/2 tsp salt. Add 3/4 cup warm water (for dough) and mix until a soft dough forms. Cover and rest 30 minutes.

  2. 2

    Make the channa curry: heat 2 tbsp vegetable oil (for curry) in a saucepan over medium heat. Saute 1 finely diced yellow onion for 3 minutes, add 4 minced garlic cloves and cook 1 minute. Add 2 tbsp curry powder and 1 tsp ground cumin, stir 30 seconds.

  3. 3

    Add 2 cans drained, rinsed chickpeas (15 oz) and enough water to just cover. Season with 1/2 tsp salt (for curry). Simmer 15 minutes until sauce thickens slightly. Stir in 2 tbsp finely chopped culantro or cilantro (shadow beni) and remove from heat.

  4. 4

    Divide the rested dough into small balls (about 12 for the standard batch). On a lightly oiled surface, flatten each ball into a thin 4-inch round.

  5. 5

    Heat 4 cups vegetable oil (for frying) in a deep skillet to 350F. Fry the bara in batches, 30-45 seconds per side, until puffed and lightly golden. Drain on paper towels.

  6. 6

    To assemble: lay two bara on a plate, spoon curried chickpeas over one bara, drizzle with 4 tbsp tamarind sauce or concentrate and hot pepper sauce to taste. Fold or top with the second bara.

Questions

Can I make Doubles gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Doubles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Doubles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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