Doubles are a beloved Trinidadian street food: two soft, fried flatbreads called bara sandwiching a spicy, tangy chickpea curry (channa), topped with a punchy pepper sauce and cooling cucumber chutney. This recipe breaks the process into manageable steps so you can recreate that iconic flavor at home—the bara are pillowy and slightly crisp, the channa is deeply spiced, and the whole thing comes together in about two hours, most of which is hands-off rising time.
Ingredients
- For the channa (chickpea filling):
- 2 cups (400 g) dried chickpeas, soaked overnight (or two 15-oz/425 g cans, drained and rinsed)
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) curry powder (preferably Trinidadian or Madras)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (2 g) ground geera (cumin seeds, toasted and ground)
- 1 Scotch bonnet pepper, left whole (or 1 teaspoon / 5 g minced, for extra heat)
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 cup (120 ml) water, plus more as needed
- For the bara (fried bread):
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) active dry yeast
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/2 teaspoon (1 g) ground turmeric (for color)
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) vegetable oil, plus more for frying
- For serving:
- 1 cup (240 ml) cucumber chutney (see Variations)
- 2 tablespoons (30 ml) pepper sauce (or to taste)
Instructions
- Soak the chickpeas (if using dried): place them in a large bowl, cover with 2 inches of water, and let soak overnight, 8–12 hours. Drain and rinse.
- Cook the chickpeas: in a large pot, cover the soaked chickpeas with fresh water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, about 1 hour. Drain, reserving 1 cup (240 ml) of the cooking liquid. If using canned chickpeas, skip this step and reserve 1/2 cup (120 ml) of water.
- Make the channa: heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, curry powder, cumin, turmeric, and geera; stir constantly for 1 minute until fragrant.
- Add the cooked chickpeas, the whole Scotch bonnet pepper, lime juice, salt, and the reserved water. Bring to a simmer, then reduce heat to low and cook uncovered for 15–20 minutes, mashing some chickpeas with the back of a spoon to thicken. The mixture should be saucy but not watery. Remove the whole pepper before serving. Taste and adjust salt.
- Make the bara dough: in a large bowl, whisk together the flour, yeast, sugar, salt, and turmeric. Add the warm water and 1 tablespoon oil; stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Shape the bara: punch down the dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch (10 cm) round, about 1/4 inch (6 mm) thick. Keep covered with a damp cloth.
- Fry the bara: pour 1 inch (2.5 cm) of oil into a deep skillet or pot and heat to 350°F (175°C). Working in batches, fry the bara for 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble: place two bara on a plate. Spoon a generous amount of channa over the bottom bara, then top with the second bara. Add cucumber chutney and pepper sauce to taste. Serve immediately.
Tips
- Substitutions: If you can’t find Trinidadian curry powder, use Madras curry powder and add a pinch of extra cumin and turmeric. For a milder heat, remove the seeds from the Scotch bonnet or use a habanero with seeds removed.
- Consistency: The channa should be thick enough to hold its shape on the bara but still moist. If it gets too dry, add a splash of water.
- Frying temperature: Keep the oil at 350°F (175°C). If it’s too hot, the bara will brown too quickly and remain doughy inside; if too cool, they’ll absorb oil and become greasy.
- Make ahead: The channa can be made up to 3 days ahead and refrigerated. The bara dough can be made the night before and refrigerated after the first rise; bring to room temperature before shaping and frying.
Serving Suggestions
Doubles are traditionally eaten as a breakfast or snack, but they make a satisfying lunch or light dinner. Serve them hot, with extra pepper sauce on the side for those who want more heat. A cold glass of fresh mango juice or a ginger beer pairs beautifully. For a heartier meal, add a side of roasted sweet potatoes or a simple green salad.
Variations
- Cucumber chutney: Grate 1 cucumber, squeeze out excess water, and mix with 1/2 cup (120 g) plain yogurt, 1 tablespoon (15 ml) lime juice, 1 minced garlic clove, and salt to taste.
- Mango chutney: For a sweeter twist, use ripe mango instead of cucumber: dice 1 cup (175 g) mango and mix with 1 tablespoon (15 ml) lime juice and a pinch of cayenne.
- Add protein: Some vendors add a spoonful of stewed chicken or curried potatoes to the filling. To keep it vegetarian, add diced boiled potatoes to the channa.
- Bake instead of fry: For a lighter version, bake the bara at 400°F (200°C) for 8–10 minutes, but note they will be less puffy and more bread-like.
Storage and Reheating
Store leftover channa in an airtight container in the refrigerator for up to 4 days. Bara are best eaten fresh, but you can store them in a zip-top bag at room temperature for up to 24 hours. To reheat, wrap bara in a damp paper towel and microwave for 20–30 seconds, or warm them in a dry skillet over medium heat for 1 minute per side. Reheat the channa in a saucepan over medium-low heat, adding a splash of water if needed. Do not freeze assembled doubles; the bara become soggy.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, canned chickpeas work well and save time. Just drain and rinse them, then skip the soaking and simmering step. Reduce the added water to 1/2 cup (120 ml) and simmer for 10 minutes instead of 20.
Why is my bara dough not rising? Yeast needs warmth and food. Make sure your water is not too hot (over 120°F/49°C kills yeast) and that you added the sugar. If your kitchen is cold, place the dough in a slightly warm oven (turned off) with the light on.
Can I make the dough in a bread machine? Yes, add all dough ingredients to the machine in the order recommended by the manufacturer and use the “dough� cycle. Then proceed with shaping and frying.
How do I make it less spicy? The heat comes from the Scotch bonnet and pepper sauce. Use a whole pepper without cutting it, and remove it before serving. Serve the pepper sauce on the side so each person can add their own.
Is this dish vegan? Yes, as written, this recipe is completely vegan. The cucumber chutney in the Variations uses yogurt, but you can substitute a plant-based yogurt or omit it.
Can I fry the bara in a deep fryer? Absolutely. Preheat the fryer to 350°F (175°C) and fry in small batches to avoid crowding. They will cook slightly faster, so watch carefully.
Related
- Pakora Recipe With Mint Sauce (Crispy & Easy)
- Pakora with Tamarind Dip: Crispy Recipe
- Pakora with Green Chutney: Crispy Fritters Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).