Trinidadian Doubles with Curried Chickpeas

Doubles are Trinidad and Tobago’s iconic street-food sandwich: two pieces of soft bara wrapped around curried chickpeas and bright chutneys.

Prepare the chickpeas first so their curry gravy is thick and spoonable, then fry the bara quickly and assemble while everything is warm.

Keep the bara dough soft and slightly tacky. Wet or oil your hands before shaping so the small breads stay light rather than dense.

Serving Suggestions

Add cucumber, tamarind chutney, mango chutney, cilantro, and pepper sauce. Serve immediately with a cold mauby, ginger beer, or limeade.

Recipe Notes

The chickpeas keep for three days in the refrigerator. Reheat them gently and fry fresh bara just before assembling for the best texture.

Trinidadian Doubles with Curried Chickpeas

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Soft fried bara filled with warmly spiced curried chickpeas, chutney, cucumber, herbs, and pepper sauce.

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Rise 45 minutes mins

Total Time 1 hour hr

Servings: 8 doubles

Course: Main Course

Cuisine: Trinidadian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Bara

• 2 cups all-purpose flour plus more for shaping
• 1 tsp instant yeast
• 1 tsp sugar
• 1/2 tsp ground turmeric
• 3/4 cup warm water add gradually
• 1 tbsp vegetable oil for dough and frying

Channa and Toppings

• 2 cups cooked chickpeas drained
• 1 cup water for the curry gravy
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp salt or to taste
• 1/2 cucumber diced
• 1/4 cup fresh cilantro chopped
• 2 tbsp tamarind or mango chutney
• 2 tbsp pepper sauce optional

Equipment

• Mixing bowls
• Heavy saucepan
• Deep skillet
• Slotted spoon

Method

 

Prepare Bara and Channa:

1. Mix the flour, yeast, sugar, turmeric, and salt. Add warm water and oil to form a soft dough. Knead briefly, cover, and let rise until puffy.
2. Simmer the chickpeas with water, garlic, cumin, curry powder, and salt until the gravy is thick and fragrant.

Fry and Assemble:

1. Divide the dough into 16 small balls. Stretch each one thin with oiled hands and fry in hot oil until puffed and lightly golden.
2. Place two bara on a plate, spoon on curried chickpeas, and finish with cucumber, cilantro, chutney, and pepper sauce. Fold and eat while warm.

Nutrition

Calories: 280kcalCarbohydrates: 43gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 470mgFiber: 6gSugar: 4g

Notes

• The bara should be thin enough to fold but soft enough to hold the chickpeas without cracking.
• Adjust the pepper sauce to your preferred heat level.