Doubles are two soft fried flatbreads called bara with a spoon of curried chickpeas between them, and they are the breakfast of Trinidad. The dough needs an hour to rise, so start early or make the channa the day before.
Trinidad Doubles
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
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Trinidad Doubles
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
Prep
30 min
Cook
40 min
Total
2h 10m
Servings
6
Method
Fry
Category
Lunch
Cuisine
Trinidadian
Servings
Ingredients
For the bara
For the channa
To serve
Instructions
Make the bara
-
Mix the dough: Stir the flour, yeast, turmeric, sugar and salt together, add the warm water and bring it into a soft, slightly sticky dough. Knead for 3 minutes, cover and leave to rise for an hour.
Make the channa
-
Fry the base: Warm the oil in a wide pan and soften the onion for 6 minutes. Add the garlic, curry powder and cumin and cook for a minute until fragrant.
-
Simmer the chickpeas: Add the chickpeas and water, season, and simmer for 20 minutes until the sauce thickens and some of the chickpeas break down. Mash a few against the side of the pan.
Fry and fill
-
Shape the bara: Oil your hands, pull the dough into 12 pieces and stretch each into a thin round about 10cm across.
-
Fry: Heat the oil to 180C and fry the bara one at a time for 30 seconds a side until puffed and pale gold. Drain on paper.
-
Assemble: Lay two bara overlapping, spoon on the channa, add cucumber and pepper sauce and fold to eat.
Notes
- The channa keeps for three days in the fridge and reheats with a splash of water.
- Fry the bara just before eating; they go leathery within the hour.
Nutrition, per serving
Calories 520 kcal
Protein 15 g
Fat 18 g
Saturated fat 2 g
Carbs 74 g
Fibre 10 g
Sugar 5 g
Sodium 640 mg
Recipe from makamboo.com
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