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Trinidadian doubles made with bara, curried chickpeas, cucumber, chutney, and cilantro.

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
Cook Time 25 minutes
Rise 45 minutes
Total Time 1 hour
Servings: 8 doubles
Course: Main Course
Cuisine: Trinidadian
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

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.