Doubles are a beloved street food from Trinidad and Tobago: two soft, fried breads called bara sandwiching a spicy chickpea filling called channa. This kid-friendly version tones down the heat and simplifies the steps, so little hands can help measure, mash, and assemble. The result is a warm, savory, and satisfying snack that’s fun to make and even more fun to eat.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) active dry yeast
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (3 g) salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1/2 tsp (2.5 ml) ground turmeric (optional, for color)
- 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, plus more for frying
- 1 small onion, finely chopped (about 1/2 cup / 80 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric (if not in dough)
- 1/2 tsp (1 g) chili powder (optional, for a little kick)
- 1 cup (240 ml) water (if using dried chickpeas) or 1/2 cup (120 ml) if using canned
- Salt to taste
- 1/2 cup (120 g) plain yogurt or tamarind sauce, for serving (optional)
Instructions
- Make the bara dough: In a large bowl, combine the flour, yeast, sugar, salt, and turmeric (if using). Add the warm water and mix with a spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the channa: If using dried chickpeas, drain the soaked chickpeas and place in a pot with 1 cup (240 ml) water. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until tender. If using canned chickpeas, skip this step. Drain and set aside.
- Cook the channa filling: In a large skillet, heat 2 tbsp (30 ml) oil over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Add the garlic and cook for 1 minute more. Stir in the cumin, coriander, turmeric, and chili powder (if using) and cook for 30 seconds until fragrant.
- Add the cooked chickpeas and 1/2 cup (120 ml) water (or 1/4 cup / 60 ml if using canned). Use a potato masher or the back of a spoon to lightly mash some of the chickpeas, leaving some whole. Simmer for 10–15 minutes, stirring occasionally, until the mixture thickens. Season with salt to taste. Keep warm.
- Shape and fry the bara: After the dough has risen, punch it down and divide into 12 equal balls. On a floured surface, roll each ball into a 4-inch (10 cm) circle, about 1/4 inch (6 mm) thick.
- Heat about 1 inch (2.5 cm) of oil in a deep skillet or pot to 350°F (175°C). Carefully slide a bara into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining dough.
- Assemble: Place two bara on a plate. Spoon a generous amount of channa onto one bara, then top with the second bara. Serve immediately with yogurt or tamarind sauce, if desired.
Tips
- Kid-friendly heat: Omit the chili powder entirely for a mild version, or serve hot sauce on the side so everyone can add their own.
- Dough too sticky? Add a little extra flour, a tablespoon at a time, until the dough pulls away from the bowl. If too dry, add a teaspoon of water.
- Make it ahead: The channa can be made up to 2 days in advance and refrigerated. Reheat gently on the stove with a splash of water.
- Common mistake: Don’t roll the bara too thin or they will become crispy like chips; they should be soft and slightly puffy.
Serving Suggestions
Serve doubles warm as a snack or light lunch. They are traditionally eaten with your hands, so provide napkins! For a complete meal, pair with a simple side salad or fresh fruit. A cool cucumber raita or mango chutney also complements the spices nicely.
Variations
- Whole wheat bara: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Add veggies: Stir in a handful of fresh spinach or grated carrot to the channa during the last 5 minutes of cooking.
- Different beans: Use black-eyed peas or white beans instead of chickpeas for a different flavor.
- Sweet version: For a dessert twist, fill the bara with sweetened coconut and a drizzle of condensed milk (this is not traditional, but kids love it).
Storage and Reheating
Store leftover channa in an airtight container in the refrigerator for up to 4 days. Bara are best eaten fresh, but you can store them in a sealed bag at room temperature for up to 1 day. To reheat, warm the channa in a saucepan over medium heat, adding a splash of water if needed. Reheat bara in a dry skillet over medium heat for about 1 minute per side, or in a toaster oven. Do not microwave bara—they become tough.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose and yeast? Yes, you can substitute 2 cups (250 g) of self-rising flour and omit the yeast and salt. The bara will be slightly less airy but still tasty.
How do I make the dough rise faster? Place the dough in a warm, draft-free spot, like an oven with the light on (but turned off). You can also place the bowl in a larger bowl of warm water.
Can I bake the bara instead of frying? Yes, for a lower-fat version, bake at 400°F (200°C) for 8–10 minutes, flipping halfway. They will be less puffy and more like flatbread.
My channa is too watery. How do I thicken it? Simmer uncovered for a few more minutes, stirring frequently, until the liquid reduces. You can also mash a few more chickpeas to release their starch.
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 directly from frozen in a dry skillet over medium heat for 2–3 minutes per side.
Is this recipe safe for kids to help with? Absolutely! Kids can measure ingredients, mash chickpeas, and shape the dough. Frying should always be done by an adult, and children should stay away from hot oil.
Related
- Chole Bhature Recipe: Delhi’s Famous Street Food
- Murphy’s Pakora Bar Glasgow-Style Pakora Recipe
- Mung Khichdi Recipe (Easy One-Pot Dal Rice)
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).