Doubles and singles are two beloved Trinidadian street foods built on the same soft, fried barara (flatbread) but stacked and sauced differently. A double is two barara halves cradling curried chickpeas (channa) and topped with mango chutney, pepper sauce, and cucumber—a hearty, messy snack. A single is one barara folded around the same filling, a lighter, less filling grab-and-go option. This guide breaks down the differences and gives you a complete recipe for both, so you can make either version at home.
Ingredients
- For the barara (flatbread):
- 2 cups (250 g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground geera (cumin)
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- For the channa (curried chickpeas):
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) curry powder (preferably Trinidadian or Madras)
- 1 tsp ground geera (cumin)
- 1/2 tsp ground turmeric
- 1/4 tsp amchar masala (or 1/2 tsp garam masala)
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 1 cup (240 ml) water
- Salt to taste
- For serving:
- Mango chutney (store-bought or homemade)
- Pepper sauce (or your favorite hot sauce)
- Thinly sliced cucumber (optional)
Instructions
- Make the barara dough: In a large bowl, whisk together flour, yeast, sugar, salt, turmeric, and geera. Add warm water and 2 tbsp (30 ml) oil. Mix until a soft, slightly sticky dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Start the channa: While the dough rises, heat 2 tbsp (30 ml) oil in a medium pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Stir in curry powder, geera, turmeric, and amchar masala. Cook, stirring constantly, for 1 minute until fragrant. Add chickpeas and water. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt. Keep warm.
- Shape and fry the barara: After the dough has risen, punch it down. Divide into 8 equal balls. On a lightly oiled surface, flatten each ball into a thin circle about 5–6 inches (13–15 cm) wide. Heat about 1/2 inch (1 cm) of oil in a heavy skillet over medium-high heat until shimmering (350°F / 175°C). Fry each barara for 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble doubles: For each double, take two barara halves. Place one on a plate, spoon a generous amount of channa (about 1/4 cup / 60 ml) onto the center. Top with the second barara, pressing down gently. Add mango chutney, pepper sauce, and cucumber if using.
- Assemble singles: For each single, take one barara. Spoon channa (about 1/4 cup / 60 ml) onto the center, then fold the barara in half over the filling. Add toppings as desired.
Tips
- Dough consistency: The barara dough should be soft and slightly sticky—add a little extra flour only if it’s unmanageable. Over-flouring makes the bread tough.
- Frying temperature: If the oil is too hot, the barara will brown quickly but stay raw inside. If it’s too cool, they’ll absorb oil. Test with a scrap piece of dough—it should sizzle immediately and float.
- Channa thickness: The chickpea filling should be thick enough to stay on the bread, not soupy. If it’s too thin, simmer longer; if too thick, add a splash of water.
- Make ahead: You can prepare the channa up to 2 days ahead and reheat gently. The barara are best fresh, but you can freeze cooked ones and reheat in a dry skillet.
Serving Suggestions
Serve doubles or singles immediately while the barara are warm and crisp. They’re classic street food, so eat them with your hands—no utensils needed. Pair with a cold drink like mauby or ginger beer. For a fuller meal, add a side of fried plantains or a simple green salad.
Variations
- Spicy: Add 1–2 finely chopped scotch bonnet peppers to the channa while cooking, or increase the pepper sauce at serving.
- Vegetarian/vegan: This recipe is already vegan. For extra protein, add 1/2 cup (85 g) cooked, diced potato to the channa.
- Alternative fillings: Some people add tamarind sauce, roasted pumpkin, or even a slice of cheese. Feel free to experiment.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different, but it works.
Storage and Reheating
Store leftover channa in an airtight container in the refrigerator for up to 4 days. Barara are best eaten fresh, but you can store them in a sealed bag at room temperature for up to 24 hours. To reheat, place barara in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster oven at 350°F (175°C) for 3–4 minutes. Reheat channa in a saucepan over medium-low heat, adding a splash of water if needed. Assembled doubles/singles don’t store well—the bread gets soggy. If you have leftovers, keep the components separate.
Frequently Asked Questions
What’s the difference between doubles and singles? The main difference is the number of barara: doubles use two flatbreads with filling in between, while singles use one folded over. Doubles are the classic, more substantial snack; singles are a lighter, quicker version.
Can I use canned chickpeas or dried? Canned is fine and fast. If using dried, soak 1 cup (200 g) overnight, then cook until tender before adding the spices—this adds about 1 hour to the cooking time.
Why is my barara dough not rising? Yeast needs warmth and time. Make sure your water is warm (not hot) and the room isn’t drafty. If your yeast is old, it may be inactive—check the expiration date.
Can I make the channa ahead of time? Yes, channa tastes even better the next day as flavors meld. Store refrigerated for up to 4 days and reheat gently.
What is amchar masala? It’s a Trinidadian spice blend made from roasted green mango, cumin, and other spices. If you can’t find it, substitute garam masala or a pinch of mango powder (amchur) plus extra cumin.
Are doubles spicy? The channa itself is mildly spiced; the heat comes from the pepper sauce added at serving. You can control the spice level by how much you add.
Related
- Liquid Aloo Paratha: Easy No-Knead Recipe
- Masala Khichdi Recipe (One-Pot Comfort Food)
- Matar Pakora Recipe (Crispy Pea Fritters)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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