Trinidadian Doubles

Ingredients

• •2 cups all-purpose flour
• •1 tsp instant yeast
• •1/2 tsp ground turmeric
• •1/2 tsp ground cumin (for bara)
• •1/2 tsp salt (for bara)
• •3/4 cup warm water
• •2 cups vegetable oil for frying
• •2 cans (540 ml each) canned chickpeas, drained and rinsed
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •2 tbsp Caribbean curry powder or Madras curry powder
• •1 tsp ground cumin (for filling)
• •1 tbsp vegetable oil (for filling)
• •1/2 cup water (for filling)
• •2 tbsp tamarind paste or tamarind chutney
• •1/2 cucumber, finely diced
• •to taste salt and pepper (for filling)

Directions

1. 1Mix flour, yeast, turmeric, cumin, and salt; add warm water and knead 2 minutes until a soft dough forms; cover and rest 20 minutes.
2. 2Meanwhile, heat 1 tbsp oil in a saucepan over medium heat; sauté onion and garlic 3 minutes, then add curry powder and cumin and cook 1 minute.
3. 3Add chickpeas and water; mash about a quarter of the chickpeas with the back of a spoon to thicken; simmer 10 minutes until saucy; season with salt and pepper.
4. 4Heat 2 cups oil in a deep skillet to 350°F (175°C).
5. 5Wet hands with oil, pinch off golf-ball-sized pieces of dough, and flatten into thin 4-inch rounds.
6. 6Fry bara 30–45 seconds per side until puffed and pale golden; drain on paper towels.
7. 7To serve, place a bara on a plate, spoon generous channa (curried chickpeas) on top, then add a second bara; drizzle with tamarind paste and top with diced cucumber.

💡 Tamarind paste is stocked in the international or Indian food aisle of most Canadian grocery stores; tamarind chutney from the Indian section works perfectly and adds extra sweetness. For extra heat, add a few drops of pepper sauce to finish.

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