Trinidadian Doubles with Fluffy Bara and Curried Chickpeas
A beginner-friendly Trinidadian-inspired doubles recipe featuring tender fried turmeric bara filled with warmly spiced chickpeas, tangy tamarind sauce, and crunchy cucumber.
Servings 4
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.