Doubles
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The Tale of Doubles
Doubles, curried channa sandwiched between two pieces of fried bara bread, was created by Indo-Trinidadian street vendors in the early-to-mid 20th century. It's often credited to a vendor named Emamool Deen in Princes Town during the 1930s or '40s, though the exact originator is debated among food historians.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp baking powder
- 1/2 tsp salt, warm water as needed
- 2 cups dried chickpeas, cooked (channa)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- vegetable oil for frying, tamarind or mango chutney and pepper sauce to serve
Instructions
- 1Mix flour, turmeric, cumin, baking powder and salt in a bowl, then add warm water gradually to form a soft, slightly sticky dough (bara).
- 2Cover and let rest in a warm place for 1-2 hours until slightly puffy.
- 3For the channa filling, sauté onion and garlic in oil, add curry powder and cook until fragrant, then add the cooked chickpeas with a little water and simmer until the curry thickens, mashing some chickpeas for texture.
- 4Pinch off small pieces of the bara dough, flatten into thin rounds with oiled hands.
- 5Fry the bara rounds in hot oil until puffed and golden, about 1 minute per side.
- 6To assemble, place two bara on a piece of paper, top generously with the curried channa, and finish with chutney and pepper sauce.
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