Vintage Doubles LLC is a beloved Trinidadian street food staple: two soft, fluffy fried baras (flatbreads) sandwiching a curried chickpea filling, topped with tangy chutneys and a hint of heat. This recipe recreates the authentic experience at home, balancing the earthy curry with the bright, spicy condiments. It’s a satisfying, vegetarian-friendly meal that’s perfect for breakfast, lunch, or a hearty snack.
Ingredients
- For the Baras (bread):
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1 tbsp vegetable oil, plus more for frying
- For the Channa (curried chickpeas):
- 2 cups (400 g) dried chickpeas, soaked overnight (or 2 cans, 15 oz / 425 g each, drained)
- 3 tbsp vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp curry powder (preferably Trinidadian or Madras)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground geera (cumin seeds, optional)
- 1 scotch bonnet pepper, whole (or 1/2, seeded for less heat)
- 1 cup (240 ml) water or vegetable broth
- Salt to taste
- For the Toppings:
- 1/2 cup (120 ml) mango chutney (store-bought or homemade)
- 1/2 cup (120 ml) cucumber chutney (see variation below)
- 1/4 cup (60 ml) pepper sauce or hot sauce (optional)
Instructions
- Soak the chickpeas (if using dried): Rinse the chickpeas, place in a large bowl, cover with 2 inches of water, and soak overnight (8–12 hours). Drain and rinse before cooking.
- Make the channa: In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, curry powder, cumin, turmeric, coriander, and geera (if using). Stir constantly for 1 minute until fragrant.
- Add the soaked chickpeas (or canned, drained), the whole scotch bonnet pepper, and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours (or 30 minutes for canned) until the chickpeas are tender. Stir occasionally, adding more water if needed to keep a thick, gravy-like consistency. Season with salt to taste. Remove the scotch bonnet pepper before serving.
- Make the bara dough: In a large bowl, mix the flour, yeast, sugar, turmeric, cumin, and salt. Add the warm water and 1 tablespoon oil, and stir until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 30–45 minutes, until doubled in size.
- Shape and fry the baras: 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. Cover with a damp cloth to prevent drying.
- Heat about 1/2 inch (1 cm) of vegetable oil in a deep skillet or Dutch oven over medium-high heat (350°F / 175°C). Fry the baras in batches (2–3 at a time) for 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble: Place one bara on a plate, spoon a generous amount of channa onto the center, and top with another bara, pressing down slightly. Add mango chutney, cucumber chutney, and pepper sauce as desired. Serve immediately.
Tips
- Chickpea shortcut: Use canned chickpeas to save time; just reduce the simmering time to 20–30 minutes. The curry will be slightly less thick, so simmer uncovered for the last 10 minutes to reduce.
- Scotch bonnet handling: Wear gloves when handling scotch bonnet peppers, and never touch your eyes. For a milder curry, slit the pepper but keep it whole; for more heat, chop it and add half.
- Bara texture: The dough should be soft and slightly sticky. If it’s too dry, add a little warm water; if too wet, add a bit of flour. The fried baras should be soft, not crispy – don’t fry too long.
- Make ahead: The channa can be made up to 3 days ahead and reheated. The bara dough can be made the night before, refrigerated, and brought to room temperature before frying.
Serving Suggestions
Serve doubles hot, as a street-food snack or a casual meal. They’re traditionally eaten with your hands, so have napkins ready. Pair with a cold ginger beer or a fresh fruit juice. For a heartier meal, add a side of fried plantains or a simple green salad.
Variations
- Cucumber Chutney: Grate 1/2 cucumber, squeeze out excess water, and mix with 1/4 cup plain yogurt, 1 tbsp chopped cilantro, 1/2 tsp salt, and a pinch of sugar.
- Spicy Mango Chutney: Blend 1 ripe mango, 1/4 cup vinegar, 2 tbsp sugar, 1 tsp chili flakes, and 1/2 tsp salt in a food processor until smooth.
- Add protein: For a non-vegetarian version, add 1 cup of shredded cooked chicken or ground beef to the channa during the last 10 minutes of cooking.
- Bake instead of fry: For a lighter option, bake the baras at 400°F (200°C) for 8–10 minutes, but note they will be less soft and won’t puff as much.
Storage and Reheating
The channa can be refrigerated in an airtight container for up to 4 days. The baras 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 baras in a damp paper towel and microwave for 20–30 seconds, or reheat in a dry skillet over medium heat for 1 minute per side. Reheat the channa in a saucepan over medium heat, adding a splash of water if needed, until hot (165°F / 74°C). Assemble fresh after reheating.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour works well. Bread flour gives a slightly chewier texture, but all-purpose is traditional and yields a soft bara.
What if I don’t have scotch bonnet pepper? Use habanero pepper as a substitute, or 1/2 teaspoon of red pepper flakes for less heat. Remember, the pepper adds flavor as much as heat, so don’t omit it entirely.
Why do my baras come out hard? Over-kneading or frying at too high a temperature can make them hard. Knead just until smooth, and keep the oil at 350°F (175°C). Also, don’t fry more than 2–3 at a time to avoid dropping the oil temperature.
Can I make this gluten-free? Yes, substitute a 1:1 gluten-free flour blend, but the texture will be slightly different. You may need to add a bit more water to get a soft dough.
Is doubles very spicy? The curry itself is mildly spicy, but the heat comes from the pepper sauce. Adjust the amount of scotch bonnet and pepper sauce to your tolerance. The chutneys add sweetness and tang, balancing the heat.
Can I freeze the channa? Yes, the channa freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The baras do not freeze well.
Related
- Kadhi Pakoda Recipe: Classic Punjabi Yogurt Curry
- Kadhi Pakora Recipe Pakistani (Step-by-Step)
- Kadhi Pakora Recipe: Classic Indian Yogurt Curry
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).