Doubles Club NYC is a beloved Trinidadian street food consisting of two soft, fried flatbreads (bara) sandwiched around a curried chickpea filling (channa), topped with tangy tamarind sauce, fiery pepper sauce, and cooling cucumber or mango chutney. This recipe recreates the iconic New York City cart version at home, balancing the earthy curry, the pillowy bara, and the bright, spicy condiments. It works because the components are simple to make ahead, and the assembly is quick, making it perfect for a satisfying lunch or dinner.
Ingredients
- For the Channa (Curried Chickpeas):
- 2 cups (400 g) dried chickpeas, soaked overnight (or 4 cups / 680 g canned, rinsed)
- 3 tablespoons (45 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon (6 g) grated fresh ginger
- 2 tablespoons (14 g) curry powder (preferably Trinidadian or Madras)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 Scotch bonnet or habanero pepper, left whole (or minced for extra heat)
- 1 cup (240 ml) water (plus more as needed)
- Salt to taste
- For the Bara (Fried Bread):
- 2 cups (280 g) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric (for color)
- 1/2 teaspoon ground cumin (optional)
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- Vegetable oil, for frying
- For the Toppings:
- Tamarind sauce (store-bought or homemade, see Tips)
- Pepper sauce (habanero or Scotch bonnet-based)
- Mango chutney or sliced cucumber
Instructions
- Prepare the channa: If using dried chickpeas, drain and rinse them after soaking. In a large pot, cover with fresh water and simmer until tender, about 1 hour. Drain. If using canned, rinse well and set aside.
- Make the curry: In a large skillet or pot, heat the oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the curry powder, cumin, turmeric, and coriander; cook, stirring, for 1 minute until fragrant.
- Add chickpeas: Stir in the cooked chickpeas and the whole Scotch bonnet pepper (if using whole, it will infuse flavor without making it too spicy). Add 1 cup (240 ml) water and bring to a simmer. Reduce heat and let it gently simmer, uncovered, for 15–20 minutes, mashing a few chickpeas with the back of a spoon to thicken the sauce. Season with salt to taste. Remove the whole pepper before serving. Keep warm.
- Make the bara dough: In a large bowl, mix the flour, yeast, sugar, salt, turmeric, and cumin. Add the warm water and stir until a soft dough forms. Knead on a floured surface for 5–7 minutes, until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- Shape the bara: Punch down the dough. Divide into 12 equal pieces. Roll each into a ball, then flatten into a 4-inch (10 cm) oval, about 1/4-inch (6 mm) thick. Keep them covered with a damp cloth while you work.
- Fry the bara: Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet to 350°F (175°C). Fry the bara in batches, turning once, until golden brown on both sides, about 2–3 minutes total. Drain on paper towels.
- Assemble: Place two bara on a plate. Spoon a generous amount of channa onto one bara, then top with the other bara. Drizzle with tamarind sauce and pepper sauce to taste, and add a spoonful of mango chutney or a few cucumber slices if desired. Serve immediately.
Tips
- Make ahead: The channa can be made up to 3 days ahead and refrigerated. The bara dough can be made and refrigerated after the first rise; punch down, cover, and refrigerate for up to 24 hours. Bring to room temperature before shaping and frying.
- Substitutions: If you can’t find Scotch bonnet, use habanero. For a milder curry, use a seeded jalapeño. For the bara, you can use whole wheat flour for a nuttier flavor, but the texture will be denser.
- Common mistake: Overcrowding the pan when frying bara will lower the oil temperature and make them greasy. Fry in small batches, and don’t press down on the bara while they cook—they should puff up naturally.
- Tamarind sauce: To make your own, simmer 1/2 cup (120 ml) tamarind paste with 1/4 cup (60 ml) water, 2 tablespoons (40 g) brown sugar, and a pinch of salt for 5 minutes. Cool before using.
Serving Suggestions
Serve doubles hot, immediately after assembling. They are a complete meal on their own, but you can pair them with a side of fresh fruit or a simple green salad to balance the richness. For a traditional Trinidadian spread, serve with a glass of cold mauby or sorrel drink.
Variations
- Add protein: Some vendors add a spoonful of curried potatoes or pumpkin to the channa. You can also add shredded chicken or tofu for a heartier version.
- Different sauces: Swap the tamarind for a sweet chutney, or add a spoonful of coconut chutney for a creamy twist.
- Spice level: Control the heat by using less pepper sauce or by removing the seeds from the hot pepper before adding to the curry.
Storage and Reheating
Store leftover channa and bara separately in airtight containers in the refrigerator for up to 3 days. The bara will soften, so reheat them in a toaster oven or dry skillet for a few minutes to crisp them up. Reheat the channa on the stovetop or microwave until piping hot. Assemble fresh when ready to eat. You can also freeze the cooked bara for up to 2 months; thaw and reheat as above.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, canned chickpeas work well and save time. Rinse them thoroughly and skip the soaking and boiling step. Just add them to the curry and simmer for 10–15 minutes.
What is the best flour for bara? All-purpose flour is standard, but you can use bread flour for a chewier texture. Whole wheat flour is a healthier option but will make the bara less fluffy.
Why is my bara hard? Hard bara usually comes from over-kneading or frying at too low a temperature. Knead just until smooth, and make sure the oil is at 350°F (175°C) before frying. Also, don’t roll the bara too thin.
How do I make it less spicy? Skip the whole hot pepper in the channa, or use a mild pepper like a bell pepper for flavor. Serve the pepper sauce on the side so everyone can add their own.
Can I bake the bara instead of frying? You can, but the texture will be more like a flatbread than a fried bara. Bake at 400°F (200°C) for 5–7 minutes per side, but note that they won’t be as soft and pillowy.
What if I don’t have tamarind sauce? You can substitute with a mix of 2 parts ketchup and 1 part lime juice, or use a store-bought sweet and sour sauce. The flavor will be different but still delicious.
Related
- Khichdi Recipe: Healthy One-Pot Comfort Food
- Kadi Pakora Recipe: Punjabi Yogurt Curry
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
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