Trinidadian Doubles with Fluffy Bara and Curried Chickpeas
Trinidadian Doubles with Fluffy Bara and Curried Chickpeas
Ingredients
- For the bara dough: 2 cups all-purpose flour 240 g
- For the bara dough: 1 teaspoon instant yeast 3 g
- For the bara dough: 1 teaspoon granulated sugar 4 g
- For the bara dough: 1 teaspoon ground turmeric 3 g
- For the bara dough: 3/4 teaspoon kosher salt 4 g
- For the bara dough: 3/4 cup warm water plus 1 to 2 tablespoons as needed (180 ml, plus 15 to 30 ml)
- For frying: neutral vegetable oil enough for 1/2 inch depth in the skillet, about 2 cups (480 ml)
- For the curried chickpeas: 1 tablespoon neutral vegetable oil 15 ml
- For the curried chickpeas: 1 small yellow onion finely chopped, about 1 cup (150 g)
- For the curried chickpeas: 2 garlic cloves minced (6 g)
- For the curried chickpeas: 1 tablespoon Caribbean-style curry powder 8 g
- For the curried chickpeas: 1/2 teaspoon ground cumin 1 g
- For the curried chickpeas: 1/4 teaspoon ground turmeric 1 g
- For the curried chickpeas: 2 cans chickpeas drained and rinsed, 15 ounces each (2 cans, 850 g before draining)
- For the curried chickpeas: 3/4 cup water 180 ml
- For the curried chickpeas: 3/4 teaspoon kosher salt plus more to taste (4 g)
- For the curried chickpeas: 1/4 teaspoon freshly ground black pepper 1 g
- For the tamarind sauce: 1/4 cup tamarind chutney or tamarind concentrate 60 ml
- For the tamarind sauce: 2 tablespoons warm water 30 ml
- For serving: 1/2 English cucumber finely diced, about 1 cup (150 g)
- For serving: 1/4 cup cilantro leaves roughly chopped (15 g)
- For serving: hot pepper sauce optional
Instructions
- Make the bara dough: In a medium bowl, whisk together the flour, yeast, sugar, turmeric, and salt. Stir in 3/4 cup (180 ml) warm water until a sticky, soft dough forms. Add 1 to 2 tablespoons (15 to 30 ml) more water only if dry flour remains. Cover the bowl and let the dough rise in a warm spot for 30 to 35 minutes, until puffy.
- Meanwhile, make the curried chickpeas: Heat 1 tablespoon (15 ml) oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic, curry powder, cumin, and turmeric. Stir for 30 seconds, until fragrant.
- Add the chickpeas, water, salt, and black pepper. Bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally and lightly crushing some chickpeas against the side of the pan. The filling should be thick and spoonable, not soupy. Taste and add more salt if needed. Keep warm on low heat.
- In a small bowl, stir the tamarind chutney or concentrate with 2 tablespoons (30 ml) warm water to make a drizzleable sauce. If using concentrate, add a small pinch of sugar to taste if it is very tart.
- Heat 1/2 inch (1.25 cm) of oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Line a plate with paper towels. Oil your hands lightly, then gently divide the risen dough into 8 portions. Stretch each portion into a thin, uneven round about 4 inches (10 cm) wide; do not worry if the shapes are imperfect.
- Fry 2 or 3 dough rounds at a time for 45 to 60 seconds per side, until puffed, lightly golden, and cooked through. Adjust the heat as needed so the bara sizzles steadily without browning too quickly. Transfer to the lined plate and repeat with the remaining dough.
- To assemble, place 2 warm bara together for each serving. Spoon curried chickpeas over one bara, drizzle with tamarind sauce, and add cucumber, cilantro, and hot pepper sauce if desired. Fold the second bara over the filling and serve right away.
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The Lunch Atlas – Collection I: 22 International Lunch Recipes
Explore lunchtime around the world with 22 approachable international recipes from 15 countries. The Lunch Atlas – Collection I brings together soups, wraps, salads, breads, rice…
View ProductThis easy trinidadian doubles recipe brings one of Trinidad and Tobago’s most beloved street foods to a home lunch table with ingredients that are easy to find in U.S. supermarkets. Doubles are named for their two soft, turmeric-tinted fried breads, called bara, which hold a warmly spiced chickpea filling. A drizzle of tamarind sauce, cool cucumber, and optional pepper sauce create the sweet, tangy, savory, and spicy contrast that makes this Caribbean street food so memorable.
Traditional doubles are often enjoyed as an early-morning snack or grab-and-go meal in Trinidad and Tobago, but they make a particularly satisfying meatless lunch. This approachable version uses canned chickpeas to keep the filling quick while preserving the dish’s essential character: tender bara, fragrant curry, and plenty of lively condiments. The dough needs a short rise, but the chickpeas can simmer while it rests, so the meal still comes together comfortably on a weekday.
Why You’ll Love This Easy Trinidadian Doubles Recipe
For beginner cooks, doubles are a fun introduction to frying dough without the pressure of making perfectly shaped breads. The bara should look rustic: thin, puffy in spots, and lightly golden. Its soft texture is more important than a neat circle. A small skillet also keeps the amount of oil manageable and lets you fry only a few pieces at a time.
The curried chickpeas are equally forgiving. Canned chickpeas provide an accessible shortcut, while onion, garlic, curry powder, cumin, and turmeric develop a rich, savory base. Lightly crushing a few chickpeas as they simmer thickens the filling naturally, helping it stay tucked inside the bread rather than dripping onto the plate. It is a flavorful curried chickpea sandwich experience, though the soft bara makes it distinctly its own thing.
This meal is also easy to tailor at the table. Keep the pepper sauce separate for young eaters or anyone sensitive to heat. Adults who enjoy spice can add a few drops at a time. The tamarind drizzle is important because its sweet-tart flavor cuts through the earthy chickpeas, but it does not need to be complicated: prepared tamarind chutney from an international grocery store is a convenient choice.
Helpful Tips for Tender Bara and Rich Chickpeas
Use warm, not hot, water for the yeast dough. Water that feels pleasantly warm on your wrist is a good guide; very hot water can damage the yeast. The dough will be stickier than standard bread dough, so resist adding lots of flour. Instead, lightly oil your hands and work surface when dividing and stretching the dough. That small detail helps create the tender, slightly chewy bara associated with vegetarian doubles.
Heat the oil before shaping the first piece of dough. When the oil is around 350°F, the bara should puff and cook quickly without becoming greasy. If it darkens in seconds, reduce the heat. If it sits quietly and absorbs oil, give the pan another minute to heat. Fry one test piece first if you are unsure, then adjust before continuing.
Caribbean curry powders vary by brand, and that is part of their charm. Choose a mild blend for a family-friendly filling, then add pepper sauce individually. If you cannot find Caribbean curry powder, a standard yellow curry powder is a practical substitute. The result will not be identical, but it will still be delicious and warmly spiced.
Serving Ideas and Easy Variations
Serve doubles with extra cucumber, tomato, shredded cabbage, or a simple green salad for a more substantial lunch. A spoonful of mango chutney is another easy topping if you want a sweeter contrast. For a different Caribbean-inspired meal later in the week, try this Jamaican curry chickpea stew, which uses the same versatile pantry staple in a cozy bowl format.
For a casual lunch spread, pair the doubles with a crisp, lemony salad such as this Lebanese fattoush salad with sumac dressing. The bright vegetables and tangy dressing complement the warm, savory chickpeas without competing with them. If you would like a Caribbean-style sweet finish, this spiced coconut cassava pone makes a fitting make-ahead dessert.
Storage, Reheating, and Food Safety
Doubles are at their best immediately after assembly, when the bara is warm and soft and the cucumber is crisp. If you have leftovers, store the chickpeas, sauce, cucumber, and bara in separate covered containers. The chickpeas keep well for up to three days in the refrigerator and often taste even more developed the next day. Reheat them gently with a splash of water until steaming hot, then add fresh toppings.
Refrigerated bara can be warmed briefly in a dry skillet, but it will not be quite as airy as freshly fried bread. For safe frying, keep water away from the hot oil, use a deep skillet to reduce splatter, and never leave the pan unattended. Refrigerate cooked chickpeas within two hours of serving.
Easy Trinidadian Doubles Recipe FAQ
Can I make doubles without tamarind sauce?
Yes, but the sauce adds a classic sweet-and-tart counterpoint. For a simple alternative, mix lime juice, brown sugar, and a little water until balanced to your taste.
Can I prepare the filling in advance?
Absolutely. Make the chickpeas up to three days ahead, refrigerate them promptly, and reheat until steaming. Fry the bara shortly before lunch for the best texture.
Are doubles supposed to be very spicy?
They can be, especially when topped with Trinidad-style pepper sauce, but heat is customizable. Keep the chickpea filling mild and let each person add hot sauce as desired.
What should I do if my bara does not puff?
Check that the yeast was active, allow enough rising time in a warm place, and make sure the oil is hot enough. Even less-puffy pieces will still be tasty when filled with curried chickpeas.
