Visit Trinidad and Tobago in the West Indies, and you’re sure to come across the famous street food known as Doubles that comprises a pair of small, soft, fried flatbreads (bara), filled with chickpea curry (chana), complemented by a couple of sauces.
Bara Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp dry yeast
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 3/4 cup warm water
- Oil for kneading and frying
Method
Combine the dry ingredients, add enough water to form a soft dough, and knead gently. Coat with oil, cover, and leave to rise for 1 – 2 hours. Once risen, pinch off small balls, flatten them in your hands or on a board, and fry in hot oil (briefly) until puffy and soft.
Chana Ingredients
- 2 tins chickpeas (drained)
- 2 – 3 tbsp curry powder
- 1 tsp garam masala (optional)
- 3 cloves garlic (minced)
- 1 small onion (chopped)
- 1 hot pepper, sliced (or pepper sauce)
- Salt and pepper to taste
Method
Sauté onion, garlic and some of the hot pepper in oil. Add the curry powder and a splash of water (so it doesn’t burn) and combine. Add the chickpeas with enough water to cover. Turn down the heat and simmer on low until the chickpeas are soft and the sauce is thick. Season to taste.
Assembly
Grab one Bara, add a dollop of curry chana, and top with a second bara. For that authentic taste, before adding the second bara, add a teaspoon of tamarind sauce, your favourite chutney, some fresh coriander, and hot pepper sauce to taste.