Doubles is a famous Trinidad Street Snack or sandwich. It is made of spicy deep fried flatbread sandwiched with a chickpea curry, topped with different chutneys. These doubles have become known as the epitome of Trinidad’s Street Food culture.
I had this bookmarked for the Caribean cuisine we were supposed to do last month. Though I have the list all ready, actually cooking is always the problem. I make poori chana alternate Sundays for breakfast and had I planned it properly, I could have done this long back. Somehow, this weekend was this, though it was turn for Appams. I made it a point to have this done. So I had to skip making the channa their method. The source I had checked out, had all nutmeg added to the spicy chickpea since rest of the recipe seemed same, I just made the baras and used the same chana, topped with chutneys and onions.
The yeast makes the bara quite different and I can imagine this being so popular from the streets of Trinidad! I have way too many Chana Masala to link up, this is just one such version if you want to try.
Doubles | Bara and Channa
3 cups All Purpose Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
2 tsp Active Dry Yeast
1/2 tsp Salt
1/2 tsp Pepper powder
1.5 Water make it warm
1 tbsp Sugar
Bara / Spicy Flatbread)
In a wide bowl combine all-purpose, yeast, salt, sugar, cumin, turmeric, and yeast. Combine everything well.
Slowly add warm water and knead till you get a soft pliable dough.
Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size. This takes about an hour or so. I always keep the dough for proofing in a preheated oven.
Once the dough doubles up, punch down and knead again. Divide into equal pieces of about 18 or so.
Dust well and using a rolling board, roll out into thick 6 inch discs.
Heat a Kadai with oil, gently drop into the hot oil and cook on both sides. The bara should puff up.
Once done, drain on a kitchen towel.
Assembling / Serving the Bara
Once the baras are cooked, place two serving of spicy chickpea gravy on top, then top it with green chutney/coconut chutney / Tamarind chutney, top with onions.