Trinidadian Doubles

Name: Trinidadian Doubles (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Trinidadian
Ingredients: 2 cups All-purpose flour; 1/2 tsp Salt; 1 tsp Turmeric powder; 1/2 tsp Ground cumin; 1 tsp Instant yeast; 1/2 tsp Granulated sugar; 3/4 cup Warm water; 2 cups Vegetable oil for frying; 1 can Chickpeas-drained and rinsed; 1 tbsp Vegetable oil; 1/2 Yellow onion-finely chopped; 3 cloves Garlic-minced; 1.5 tbsp Curry powder; 1/2 tsp Ground cumin; 1.5 cups Water; 1/2 tsp Salt; 2 tbsp Cucumber chutney; 1 tsp Hot pepper sauce

⏱1h 30m

👥6 servings

🔥450 cal

Medium

🍽️Trinidadian

🥗Vegan

The quintessential Caribbean street food featuring two soft, turmeric-infused flatbreads (bara) sandwiched with savory curried chickpeas (channa).

2 cups All-purpose flour

1/2 tsp Salt

1 tsp Turmeric powder

1/2 tsp Ground cumin

1 tsp Instant yeast

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⏱1h 30m

👥6 servings

🔥450 cal

Medium

🍽️Trinidadian

🥗Vegan

The quintessential Caribbean street food featuring two soft, turmeric-infused flatbreads (bara) sandwiched with savory curried chickpeas (channa).

#Street Food #Breakfast #Trinidadian

Instructions

In a large bowl, combine the Bara Dough ingredients (flour, salt, turmeric, cumin, yeast, sugar). Gradually add warm water and knead until a soft, slightly sticky dough forms. Cover and let rise for 1 hour.
While dough rises, prepare the Curried Channa. Heat oil in a pot over medium heat. Sauté onion and garlic until soft. Stir in curry powder and cumin, cooking for 1 minute until fragrant.
Add the chickpeas and water to the pot. Simmer for 20-30 minutes, lightly mashing some chickpeas with a spoon to thicken the sauce. Season with salt.
Divide the risen Bara Dough into 12 small balls (roughly 2 inches). With oiled hands, flatten each ball into a very thin 4-inch disk.
Heat vegetable oil in a heavy skillet. Fry each disk for about 5 seconds per side until they puff up but remain soft. Drain on paper towels.
To serve, place two baras on a plate or greaseproof paper, top with a generous ladle of Curried Channa, and add Toppings like chutney and hot sauce.

Ingredients

Bara Dough
2 cups 250 g All-purpose flour
1/2 tsp 2.5 g Salt
1 tsp 5 g Turmeric powder
1/2 tsp 2.5 g Ground cumin
1 tsp 4 g Instant yeast
1/2 tsp 2 g Granulated sugar
3/4 cup 180 mL Warm water
2 cups 475 mL Vegetable oil for frying
Curried Channa
1 can 425 g Chickpeas-drained and rinsed
1 tbsp 15 mL Vegetable oil
1/2 1/2 Yellow onion-finely chopped
3 cloves 3 cloves Garlic-minced
1.5 tbsp 10 g Curry powder
1/2 tsp 2.5 g Ground cumin
1.5 cups 350 mL Water
1/2 tsp 2.5 g Salt
Toppings
2 tbsp 30 mL Cucumber chutney
1 tsp 5 mL Hot pepper sauce

Equipment

Mixing bowl
Heavy skillet or dutch oven
Medium saucepan
Slotted spoon

Instructions

In a large bowl, combine the Bara Dough ingredients (flour, salt, turmeric, cumin, yeast, sugar). Gradually add warm water and knead until a soft, slightly sticky dough forms. Cover and let rise for 1 hour.
While dough rises, prepare the Curried Channa. Heat oil in a pot over medium heat. Sauté onion and garlic until soft. Stir in curry powder and cumin, cooking for 1 minute until fragrant.
Add the chickpeas and water to the pot. Simmer for 20-30 minutes, lightly mashing some chickpeas with a spoon to thicken the sauce. Season with salt.
Divide the risen Bara Dough into 12 small balls (roughly 2 inches). With oiled hands, flatten each ball into a very thin 4-inch disk.
Heat vegetable oil in a heavy skillet. Fry each disk for about 5 seconds per side until they puff up but remain soft. Drain on paper towels.
To serve, place two baras on a plate or greaseproof paper, top with a generous ladle of Curried Channa, and add Toppings like chutney and hot sauce.

Nutrition per serving

Calories 450