Trinidadian
Doubles
Trinidadian doubles with soft turmeric bara, saucy curried channa, and a bright cumin-tamarind finish.
10 servings · 60 minutes prep · 35 minutes cook
Ingredients
Channa
- 1 lb dried chickpeas
- 1 tsp baking soda
- 2 tbsp avocado oil
- 8 oz yellow onion, finely chopped
- 5 garlic cloves, finely grated
- 2 tbsp Trinidad curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 Scotch bonnet chile, left whole
- 2 tsp Diamond Crystal kosher salt
- 1/2 cup chopped chadon beni or cilantro
Bara
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 1 tbsp granulated sugar
- 1 tsp ground turmeric
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 3/4 cups warm water, 100°F to 105°F
- 6 cups avocado oil, for frying
Tamarind Sauce
- 1/3 cup seedless tamarind pulp or unsweetened tamarind paste
- 1 cup water
- 1/3 cup dark brown sugar
- 1 tsp roasted ground cumin
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp cayenne pepper
Directions
Cook the Channa
- In a heavy pot, cover the chickpeas with 3 inches cold water, stir in the baking soda, and soak 12 hours. Drain and rinse thoroughly.
- Cover the chickpeas with fresh water and simmer until completely tender but intact, 45 to 60 minutes. Drain, reserving 2 cups cooking liquid.
- Heat 2 tbsp avocado oil over medium heat. Cook the onion until soft, 6 minutes. Add the garlic, curry powder, cumin, and turmeric and fry 1 minute. Add the chickpeas, whole Scotch bonnet, salt, and 1 1/2 cups reserved liquid. Simmer, crushing some chickpeas, until saucy and spoonable, 15 to 20 minutes. Remove the chile and fold in chadon beni.
Mix and Proof the Bara
- For the bara, mix the flour, yeast, sugar, turmeric, and salt in a large bowl. Add the warm water and knead until very soft, smooth, and tacky, 6 to 8 minutes. Cover and rise until doubled, 60 to 75 minutes.
Make the Tamarind Sauce
- Combine all tamarind sauce ingredients in a small saucepan and simmer until glossy and lightly thickened, 8 to 10 minutes. Cool; it should remain pourable.
Shape and Fry the Bara
- Oil your hands and divide the risen dough into 20 equal balls. Rest covered 15 minutes. Heat 2 inches avocado oil in a deep-fry pot to 355°F, maintaining 350°F to 360°F as you fry.
- On an oiled surface, pat each ball into a very thin 5-inch round. Fry one at a time until inflated in places, set at the center, and still soft and yellow, 20 to 30 seconds per side. Do not let the edges brown or become crisp. Allow the oil to return to 355°F between pieces, then drain the bara in a covered towel-lined container so they stay pliable.
Assemble and Serve
- For each doubles, overlap two warm bara, add about 1/3 cup channa, and spoon tamarind sauce over the top. Fold loosely and eat immediately.
