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Trinidadian Doubles
Street-food chickpea curry sandwiched in two fried bara flatbreads. Resting the bara dough for a full hour before frying makes it stretchy enough to fry up light and puffed instead of dense.
Ingredients
Instructions
Make bara: mix flour, turmeric, yeast and warm water into a soft dough. Rest 1 hour.
Make channa: fry onion and garlic with spices. Add chickpeas and water. Simmer 20 minutes.
Mash some chickpeas to thicken.
Roll bara dough thin, fry in 2cm hot oil until puffed and golden.
Serve chickpea curry between two bara with tamarind chutney and pepper sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
