-
Prep Time60 Mins
-
Cook Time30 Mins
-
Serving4
These Trinidadian Doubles are soft, spiced and tangy. Fluffy turmeric bara wraps a warm, curried chickpea channa, finished with cilantro and tamarind chutneys, for a beloved Caribbean street food that is hard to resist.
They are fun to make at home, easy to share, and best served warm while the bara is still soft and fluffy.
Why You’ll Love This Recipe
- Soft turmeric bara
- Spiced chickpea channa
- Tangy cilantro and tamarind chutneys
- A classic Caribbean street food
Instructions
- Make the bara dough. Mix flour, yeast, turmeric, sugar, salt and warm water, then rest the dough until risen.
- Fry the bara. Divide the dough into thin rounds and fry until golden and fluffy.
- Start the channa. Sauté onion, garlic, curry powder and cumin.
- Finish the channa. Add chickpeas and water, then simmer until thick, mashing a few chickpeas.
- Assemble and serve. Place channa between two bara and finish with chutneys.
Tips & Variations
- Rest the dough until well risen so the bara fries up soft and fluffy.
- Fry the bara rounds thin so they puff and turn golden without getting heavy.
- Mash a few chickpeas while simmering so the channa thickens and holds together.
Recipe Summary
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Servings: 4
Ingredients
Directions
Make the bara dough. Mix flour, yeast, turmeric, sugar, salt and warm water, then rest the dough until risen.
Fry the bara. Divide the dough into thin rounds and fry until golden and fluffy.
Start the channa. Sauté onion, garlic, curry powder and cumin.
Finish the channa. Add chickpeas and water, then simmer until thick, mashing a few chickpeas.
Assemble and serve. Place channa between two bara and finish with chutneys.
Conclusion
Serve warm, with extra chutneys on the side. Store leftover bara and channa separately covered in the fridge for up to 2 days and assemble fresh doubles when serving again.
Leave a Review