Doubles (Trinidad and Tobago)
Doubles is one of the most iconic street foods in Trinidad and Tobago, and it consists of two pieces of soft fried dough, called bara, filled with curried chickpeas, or channa. This dish is popular for breakfast or as a snack, offering a delightful combination of textures and flavours. This dish turned out absolutely delicious—spicy, saucy. My bara could use a little refining, but it’s amazing how much depth you can get from just one scotch bonnet. Thank you, Liam Barker, for the recipe!
BARA/BREAD
- 225g plain flour
- 1 tsp dried yeast
- 1 tsp turmeric
- half teaspoon turmeric
- 100 ml room temp water
- 1L veg oil
Channa
- 2 tins chickpeas (channa). Soak them overnight
- 2 tbsp curry powder
- 4 cloves garlic finely chopped
- 1 small onion finely chopped
- half tsp cumin
- half bunch coriander chopped
- half scotch bonnet finely chopped (seeds removed)
- sea salt
Step 1
Combine water and yeast in a jar and let it sit for 20 minutes to allow the yeast to activate.
Step 2
Combine the remaining ingredients and let the mixture rest for 1 hour, during which it will double in size. Meanwhile, heat oil in a saucepan over medium heat until it reaches 180°C.
Step 3
Since the dough is quite sticky, lightly oil your hands with olive oil. Also, apply a thin layer of oil to your countertop to prevent the dough from sticking.
Step 4
Take about 2 tablespoons of dough at a time and flatten it into a circle. Fry each side for 30 seconds. To keep the bara warm and soft, cover them with a tea towel while you cook the rest.
Step 5: Channa
Sauté all the ingredients, except for the soaked chickpeas and coriander, over medium heat for 10 minutes, or until they begin to colour.
Step 6
Add the chickpeas and 2 liters of water. Simmer gently for about 1 hour, or until the chickpeas are tender. Stir in the coriander. To serve, take 2 bara and a generous spoonful of chickpeas. Enjoy with your hands, any way you like.
