Doubles | How to make Bara and Channa

Doubles is a famous Trinidad Street Snack or sandwich. It is made of spicy deep fried flatbread sandwiched with a chickpea curry, topped with different chutneys. These doubles have become known as the epitome of Trinidad’s Street Food culture.

I had this bookmarked for the Caribean cuisine we were supposed to do last month. Though I have the list all ready, actually cooking is always the problem. I make poori chana alternate Sundays for breakfast and had I planned it properly, I could have done this long back. Somehow, this weekend was this, though it was turn for Appams. I made it a point to have this done. So I had to skip making the channa their method. The source I had checked out, had all nutmeg added to the spicy chickpea since rest of the recipe seemed same, I just made the baras and used the same chana, topped with chutneys and onions.

The yeast makes the bara quite different and I can imagine this being so popular from the streets of Trinidad! I have way too many Chana Masala to link up, this is just one such version if you want to try.

Doubles | Bara and Channa

Ingredients Needed:

3 cups All Purpose Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
2 tsp Active Dry Yeast
1/2 tsp Salt
1/2 tsp Pepper powder
1.5 Water make it warm
1 tbsp Sugar

Bara / Spicy Flatbread)

In a wide bowl combine all-purpose, yeast, salt, sugar, cumin, turmeric, and yeast. Combine everything well.
Slowly add warm water and knead till you get a soft pliable dough.
Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size. This takes about an hour or so. I always keep the dough for proofing in a preheated oven.
Once the dough doubles up, punch down and knead again. Divide into equal pieces of about 18 or so.
Dust well and using a rolling board, roll out into thick 6 inch discs.
Heat a Kadai with oil, gently drop into the hot oil and cook on both sides. The bara should puff up.
Once done, drain on a kitchen towel.

Assembling / Serving the Bara

Once the baras are cooked, place two serving of spicy chickpea gravy on top, then top it with green chutney/coconut chutney / Tamarind chutney, top with onions.

Recipe

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Doubles | Bara and Channa

Doubles is a famous Trinidad Street Snack or sandwich. It is made of spicy deep fried flatbread sandwiched with a chickpea curry, topped with different chutneys. These doubles have become known as the epitome of Trinidad’s Street Food culture.

Course Breakfast, Dinner

Cuisine Trinidad and Tobago

By Cook Method Deep Fried

Occasion Evening Snack

By Diet Kid Friendly, Vegan

Dish Type Street Food

Total Time 1 minute minute

Servings 18 numbers

Author Srivalli

Ingredients

• 3 cups All Purpose Flour
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 2 tsp Active Dry Yeast
• 1/2 tsp Salt
• 1/2 tsp Pepper Powder
• 1.5 Water make it warm
• 1 tbsp Sugar

Instructions

Bara / Spicy Flatbread)

• In a wide bowl combine all-purpose, yeast, salt, sugar, cumin, turmeric, and yeast. Combine everything well.
• Slowly add warm water and knead till you get a soft pliable dough.
• Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size. This takes about an hour or so. I always keep the dough for proofing in a preheated oven.
• Once the dough doubles up, punch down and knead again. Divide into equal pieces of about 18 or so.
• Dust well and using a rolling board, roll out into thick 6 inch discs.
• Heat a Kadai with oil, gently drop into the hot oil and cook on both sides. The bara should puff up.
• Once done, drain on a kitchen towel.

Assembling / Serving the Bara

• Once the baras are cooked, place two serving of spicy chickpea gravy on top, then top it with green chutney/coconut chutney / Tamarind chutney, top with onions.

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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