Doubles are a beloved Trinidadian street food made of two soft, fluffy fried breads (baras) filled with curried chickpeas (channa) and topped with tangy chutneys. This “rap kids” version is a playful, kid-friendly take on the classic, with a milder curry and a sweet mango chutney that makes it a hit with younger eaters. It’s a hands-on, messy, and utterly delicious snack that’s surprisingly easy to make at home.
Ingredients
- For the Channa (Curried Chickpeas):
- 2 cups (400 g) dried chickpeas, soaked overnight, or 3 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) curry powder (preferably Trinidadian or Madras)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) water or vegetable broth
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (60 g) chopped fresh cilantro (optional)
- For the Bara (Fried Bread):
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) instant yeast
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1/2 tsp (2.5 g) ground turmeric (for color, optional)
- Vegetable oil, for deep frying
- For the Toppings:
- 1 cup (240 ml) mango chutney (store-bought or homemade)
- 1/2 cup (120 ml) tamarind chutney or hot pepper sauce (optional, for heat)
- 1/2 cup (120 g) cucumber, finely diced (optional)
Instructions
- Prepare the chickpeas (if using dried): Soak the chickpeas in plenty of water overnight (8–12 hours). Drain and rinse. Place in a pot, cover with fresh water, and boil for 45–60 minutes until tender. Drain and set aside. If using canned, skip this step.
- 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 and ginger, cook for 1 minute more. Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for 30 seconds until fragrant.
- Add the cooked chickpeas (or canned) and the water or broth. Bring to a simmer, then reduce heat to low. Cover and let it gently simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Mash a few chickpeas with the back of a spoon to thicken it further. Stir in the lemon juice and cilantro (if using). Keep warm.
- Make the bara dough: In a large bowl, whisk together the flour, yeast, sugar, salt, and turmeric (if using). Add the warm water and stir until a soft dough forms. Knead on a lightly 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 bara: Punch down the dough. Divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch (10 cm) oval, about 1/4-inch (6 mm) thick. Cover with a damp cloth to prevent drying.
- Heat about 1 inch (2.5 cm) of oil in a deep skillet or pot to 350°F (175°C). Fry the ovals in batches, 2–3 at a time, for 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble the doubles: Take one bara, spoon a generous portion of channa (about 1/3 cup / 80 g) onto the center. Top with mango chutney and, if desired, tamarind sauce and cucumber. Fold the bara over like a taco. Serve immediately.
Tips
- Substitutions: If you can’t find Trinidadian curry powder, use a good Madras curry powder. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the bara will be less soft.
- Make ahead: The channa can be made up to 3 days ahead and refrigerated. Reheat gently on the stove. The bara dough can be made the night before and kept in the fridge; let it come to room temperature before shaping.
- Common mistake: Overcrowding the pan when frying bara lowers the oil temperature, making them greasy. Fry in small batches and let the oil come back to temperature between batches.
- Adjusting heat: For a milder version, skip the hot pepper sauce. For more heat, add a finely chopped Scotch bonnet pepper to the channa while cooking (remove before serving if you prefer less heat).
Serving Suggestions
Serve doubles immediately after assembling, as they are best when the bara is warm and soft. They make a great lunch, after-school snack, or party appetizer. Pair with a cold glass of fresh lime juice or a tropical fruit punch for a truly Caribbean experience.
Variations
- Add protein: For a heartier version, add 1 cup (150 g) of cooked, shredded chicken or ground beef to the channa during the last 5 minutes of simmering.
- Vegan and vegetarian: This recipe is naturally vegan and vegetarian as written. For a richer flavor, use coconut milk instead of water in the channa.
- Different chutneys: Try pineapple chutney, cucumber chutney, or a simple chopped tomato and onion salsa for a fresh twist.
Storage and Reheating
Store leftover channa in an airtight container in the refrigerator for up to 4 days. The bara are best eaten fresh, but you can store them in a sealed bag at room temperature for up to 2 days. To reheat, wrap bara 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-low heat, adding a splash of water if it’s too thick. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? Yes, absolutely. Canned chickpeas are a great time-saver. Just drain and rinse them, and add them directly to the skillet in step 3. Reduce the simmering time to 10–15 minutes, as they are already cooked.
Why is my bara dough not rising? The yeast might be old or the water too hot (which kills the yeast). Always check the expiration date on your yeast, and use warm water (around 110°F / 43°C) – it should feel like a warm bath, not hot. Also, make sure the bowl is in a warm, draft-free spot.
Can I make the bara without yeast? Yes, you can substitute 1 teaspoon of baking powder for the yeast and skip the rising time. The texture will be slightly denser, but still delicious.
How do I make the channa less spicy for kids? Use a mild curry powder and omit the hot pepper sauce. You can also add a spoonful of coconut milk or plain yogurt to the channa to mellow the heat.
Can I freeze the bara? Yes, cooked bara freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a dry skillet over medium heat for 2–3 minutes per side.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can handle the high heat without burning.
Related
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- National Pakora Mix: Easy Homemade Recipe
- Chole Bhature Recipe: Delhi’s Famous Street Food
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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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