Trinidadian Doubles with Curried Chickpeas
Soft fried bara filled with warmly spiced curried chickpeas, chutney, cucumber, herbs, and pepper sauce.
Equipment
- Mixing bowls
- Heavy saucepan
- Deep skillet
- Slotted spoon
Ingredients
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
Instructions
Prepare Bara and Channa:
- 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.
- Simmer the chickpeas with water, garlic, cumin, curry powder, and salt until the gravy is thick and fragrant.
Fry and Assemble:
- Divide the dough into 16 small balls. Stretch each one thin with oiled hands and fry in hot oil until puffed and lightly golden.
- Place two bara on a plate, spoon on curried chickpeas, and finish with cucumber, cilantro, chutney, and pepper sauce. Fold and eat while warm.
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.
Nutrition
Calories: 280kcalCarbohydrates: 43gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 470mgFiber: 6gSugar: 4g