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doubles
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5 from 1 vote

Doubles (Trinidadian Flatbread with Curried Chickpeas)

Doubles are a delicious Trinidadian street food consisting of curried chickpeas sandwiched between spiced fried flatbread. Doubles can be eaten as an appetizer or on their own for breakfast, lunch or as a snack.
Prep Time15 minutes
Cook Time20 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Appetizer
Cuisine: Caribbean
Servings: 5 doubles
Calories: 521kcal
Author: Meals by Mavis

Ingredients

For the Bara

  • 2 cups all-purpose-flour
  • 1 tsp active dry yeast
  • 2 tsp sugar
  • ½ tsp salt
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tbsp curry powder
  • 1 cup warm water
  • 3 cups canola oil (or enough to immerse and fry each bara)

For the Channa Filling

  • 16 ounces canned chickpeas (drained)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 2 tbsp curry powder
  • 1 tsp black pepper
  • Salt (to taste)
  • 1 cup water or vegetable stock (if using vegetable stock with sodium then consider omitting the salt)
  • 1 tbsp canola oil

For the Cucumber Chutney

  • ½ English cucumber
  • 1 tsp garlic (minced)
  • 1 tbsp cilantro (diced)
  • 1 tsp scotch bonnet pepper (diced; seed for a less spicy chutney)
  • 2 tsp lime juice

Instructions

For the Bara

  • Combine the active dry yeast with the sugar and warm water in a bowl. Set the mixture aside for 10 minutes or until bubbles form at the top.
  • In a separate bowl, combine the all-purpose flour, curry powder, turmeric, ground cumin, and salt.
  • Add the flour mixture to the yeast mixture and form into a dough (add more flour if the mixture is too wet). Lightly flour a surface and kneed the dough for 2 minutes.
  • Form the dough into a ball and place in an oiled bowl. Cover the bowl with a wet dish towel. Place the bowl in a warm place for 90 minutes or until the dough doubles in size.
  • Punch down the dough and then split the dough into 10-14 small balls. Take one of the balls and form it into a flat pancake. Oil both sides of the dough if it sticks to your hand as you’re flattening it. Repeat this step with remaining balls.
  • Heat the canola oil in a deep-frying pan to 350° F (175° C). Fry the bara one at a time for about 40 seconds on each side or they’re until puffed and golden. Line a plate with paper towel and place the bara on the plate once they’re done frying.

For the Channa Filling

  • Heat the canola oil in a saucepan over low-medium heat.
  • Add the onion and garlic to the oil and cook for 2 minutes.
  • Add the cumin, nutmeg and curry powder to the mixture and cook for 1 minute.
  • Pour the chickpeas into the pot and add water or vegetable stock, black pepper, salt (if using), and scotch bonnet pepper.
  • Use the back of a large spoon to lightly mash the chickpeas so they don't roll off the flatbread when eating the doubles. Cover the pot with a lid and cook the channa until the liquid is completely reduced, about 15 minutes.

For the Cucumber Chutney

  • Grate the cucumber using a coarse blade grater. Pour the grated cucumber into a small sieve strainer and strain the water from the cucumber completely. Use the back of a spoon to press the water out of the cucumber.
  • Pour the cucumber into a small bowl, add the garlic, cilantro, scotch bonnet pepper, lime juice and mix everything together.

Nutrition

Calories: 521kcal | Carbohydrates: 73g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 485mg | Fiber: 11g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 8.8mg | Calcium: 87mg | Iron: 6.9mg