Doubles are a beloved street food from Trinidad and Tobago: two soft, fried breads called bara sandwiching a spicy, savory chickpea filling called channa. This kid-friendly version tones down the heat while keeping all the flavor, making it a fun, hands-on meal that’s perfect for little cooks and picky eaters alike. The fluffy bara and creamy channa are naturally vegan and come together with simple pantry staples.
Ingredients
- For the channa filling:
- 1 cup (200 g) dried chickpeas, soaked overnight, or 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 small onion, finely chopped (about ½ cup / 75 g)
- 2 garlic cloves, minced
- 1 tbsp (15 g) mild curry powder (use a kid-friendly blend, not hot)
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 cup (240 ml) water or vegetable broth
- 1 tbsp (15 ml) lime juice
- Salt to taste (optional, about ½ tsp / 3 g)
- For the bara (fried bread):
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) active dry yeast
- 1 tsp (5 g) sugar
- ½ tsp (3 g) salt
- ½ tsp ground turmeric (for color)
- ¾ cup (180 ml) warm water (about 110°F / 43°C)
- 1 tbsp (15 ml) vegetable oil, plus more for frying
- Optional toppings:
- Mango chutney or ketchup for dipping
- Shredded cucumber or carrot
Instructions
- Soak the chickpeas (if using dried): Place the chickpeas in a large bowl, cover with water by 2 inches, and soak overnight (8–12 hours). Drain and rinse before cooking.
- Make the bara dough: In a large bowl, combine the flour, yeast, sugar, salt, and turmeric. Add the warm water and 1 tbsp (15 ml) oil. Mix with a spoon until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 30–45 minutes, until it doubles in size.
- Meanwhile, cook the channa: If using soaked chickpeas, place them in a pot, cover with water, and simmer for 45–60 minutes until tender. Drain. (If using canned, skip this step.)
- Make the channa filling: In a large skillet, heat the 2 tbsp (30 ml) oil over medium heat. Add the onion and cook for 3–4 minutes until soft. Add the garlic, curry powder, cumin, and turmeric, and stir for 1 minute until fragrant. Add the cooked or canned chickpeas and the water or broth. Bring to a simmer and cook, mashing some chickpeas with the back of a spoon, for about 10 minutes, until the mixture is thick and creamy. Stir in the lime juice and salt to taste. Keep warm.
- Shape and fry the bara: After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch (10 cm) disc on a lightly floured surface. Heat about 1 inch (2.5 cm) of oil in a deep skillet to 350°F (175°C). Fry the discs in batches, 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble the doubles: Take one bara, spoon about 2–3 tablespoons of channa onto the center, and top with another bara. Press gently. Serve warm with mango chutney or ketchup for dipping.
Tips
- Use canned chickpeas for speed: Canned chickpeas cut the prep time dramatically and work just as well. Rinse them well to reduce sodium.
- Adjust the spice level: Use a mild curry powder and skip any cayenne or hot pepper. For extra flavor without heat, add a pinch of garam masala or a dash of sweet paprika.
- Let the dough rise properly: A warm, draft-free spot (like an oven with the light on) helps the dough double in 30–45 minutes. If it’s cold, it may take longer.
- Don’t overfill the bara: Too much filling makes the doubles messy and hard for kids to hold. A few tablespoons per bara is just right.
Serving Suggestions
Serve doubles warm as a fun lunch or dinner. For a balanced meal, add a side of fresh fruit or a simple cucumber salad. Kids love dipping them in ketchup or mild mango chutney. You can also serve the channa and bara separately for younger children who prefer to eat with their hands.
Variations
- Baked bara: For a lighter version, skip frying and bake the flattened discs at 400°F (200°C) for 10–12 minutes, flipping once, until puffed and golden.
- Add veggies: Stir in finely grated carrot or zucchini into the channa for extra nutrition.
- Make it a wrap: Wrap the channa in a soft tortilla or pita instead of bara for a quick lunchbox option.
- Spicy version for adults: Add a chopped scotch bonnet or a teaspoon of hot sauce to the channa for heat.
Storage and Reheating
Store leftover channa in an airtight container in the refrigerator for up to 3 days. Bara are best eaten fresh, but you can store them in a sealed bag at room temperature for 1 day. To reheat, place bara in a toaster or oven at 350°F (175°C) for 5 minutes, and reheat the channa in a saucepan over medium heat, adding a splash of water if it’s too thick. Reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After kneading, cover the bowl and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before shaping and frying.
Why is my bara not fluffy?
Your yeast might be expired, or the water was too hot (over 115°F / 46°C) and killed it. Check the water temperature with a thermometer, and make sure your yeast is fresh.
Can I freeze the bara?
Yes, freeze cooked bara in a single layer on a baking sheet, then transfer to a zip-top bag for up to 1 month. Reheat in a toaster or oven directly from frozen.
What can I use instead of curry powder?
If you don’t have curry powder, use a mix of 1 tsp ground coriander, 1 tsp ground cumin, and ½ tsp turmeric. This will give a similar warm flavor without heat.
Is this recipe gluten-free?
No, but you can substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour. The texture will be slightly denser, but it will still work.
Can I make the channa less spicy for toddlers?
Absolutely. Use only turmeric and a pinch of cumin, and skip the curry powder or use a very mild one. The lime juice adds a nice tang without heat.
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