Trinidadian Doubles with Curried Channa and Kuchela

To make the bara (flatbreads), combine 2 cups all-purpose flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl. Gradually add 1 cup warm water, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.

While the dough rests, prepare the channa. Heat 2 tablespoons of the vegetable oil in a medium pot over medium heat. Add 2 tablespoons curry powder and cook for 1 minute, stirring constantly, until fragrant. Stir in 1 tablespoon Trinidadian green seasoning and 2 cups cooked chickpeas. Add 1/2 cup water, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Divide the rested dough into 12 equal pieces. On a lightly floured surface, roll each piece into a very thin, roughly 6-inch diameter circle.

Heat the remaining vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F/175°C. Carefully slide one rolled bara into the hot oil. Fry for 30-45 seconds per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough.

To assemble, place two warm bara on a plate. Spoon a generous amount of curried channa over one bara, then top with a spoonful of mango kuchela. Place the second bara on top, creating a sandwich. Serve immediately.