Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.
LUNCH
Trinidadian Doubles with Curried Chickpeas and Tamarind Chutney
Experience the vibrant flavors of Trinidad and Tobago with this authentic doubles recipe. Soft, fried flatbreads are filled with savory curried chickpeas and topped with a tangy tamarind chutney, creating a delightful and satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour, 1/4 teaspoon turmeric powder, yeast, and 1/2 teaspoon salt. Gradually add the warm water, mixing until a soft, sticky dough forms. Knead for 5 minutes on a lightly floured surface until smooth. Cover the bowl with a damp cloth and let it rise in a warm place for 30 minutes, or until doubled in size.
02
While the dough rises, prepare the curried chickpeas. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the curry powder and cook for 1 minute, stirring constantly, until fragrant. Add the drained and rinsed chickpeas, 1/2 cup water, and the remaining 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened slightly.
03
Divide the risen dough into 8 equal pieces. On a lightly oiled surface, flatten each piece into a thin, round disc, about 4-5 inches in diameter. These are your 'bara'.
04
Heat the remaining vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully fry the bara one at a time for 1-2 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
05
To assemble the doubles, place two bara on a plate. Spoon a generous amount of the curried chickpeas onto one bara, then top with a drizzle of tamarind chutney. Place the second bara on top to create a sandwich. Serve immediately.
About This Recipe
Experience the vibrant flavors of Trinidad and Tobago with this authentic doubles recipe. Soft, fried flatbreads are filled with savory curried chickpeas and topped with a tangy tamarind chutney, creating a delightful and satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the chickpeas, add a pinch of roasted cumin powder or a finely chopped Scotch bonnet pepper (handle with care!) during cooking. Ensure your oil is at the correct temperature for frying; too cool and the bara will be greasy, too hot and they will burn before cooking through.
Easy Substitutions
If you can't find Trinidadian curry powder, a mild Indian curry powder will work. For a vegetarian option, ensure your tamarind chutney is vegan. You can make your own tamarind chutney by simmering tamarind paste with sugar, water, and spices.
Storage & Reheating
Doubles are best enjoyed fresh. Leftover curried chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Bara can be stored at room temperature for up to 1 day, but may lose some of their softness.
Serving Suggestions
Serve doubles as a hearty lunch or a satisfying snack. They are often enjoyed with a variety of additional chutneys like mango or pepper sauce for those who like extra heat. A refreshing glass of sorrel or mauby drink pairs wonderfully with this dish.
Common Mistakes
1. Over-kneading the dough: This can lead to tough bara. Knead just enough to form a smooth, elastic dough. 2. Oil temperature too low: Results in greasy bara. Use a thermometer to maintain 350°F (175°C). 3. Overcrowding the frying pot: Lowers oil temperature and makes bara soggy. Fry in batches. 4. Not letting the dough rise sufficiently: Leads to dense, flat bara. Ensure the dough doubles in size. 5. Undercooked chickpeas: Cook until tender, not crunchy.
Frequently Asked Questions
What is the best type of curry powder to use?
A Trinidadian-style curry powder is ideal for authentic flavor, but a good quality mild Indian curry powder can be used as a substitute.
Can I bake the bara instead of frying?
While frying is traditional and gives the characteristic texture, you could try baking them at 400°F (200°C) for 8-10 minutes until puffed and golden, though the texture will be different.
How spicy are doubles typically?
Doubles can range from mild to very spicy depending on the amount of pepper used in the channa and chutneys. This recipe is mild, but you can add more heat to taste.
What if I don't have tamarind chutney?
You can substitute with a sweet and sour sauce or a blend of tamarind paste, sugar, and a little water.
MORE TO KNOW
The key to perfect doubles lies in the texture of the bara – they should be soft, slightly chewy, and have a delicate crispness from frying. Don't over-knead the dough, as this can make the bara tough. The turmeric gives the bara their characteristic yellow color. When frying, ensure you don't overcrowd the pot, as this will lower the oil temperature and result in soggy bara. A good doubles is all about the balance of the soft bara, the savory, slightly spicy channa (chickpeas), and the sweet and tangy tamarind chutney.
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