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Doubles

This delicious street food from Trinidad and Tobago will drip all over you.
Course Main Course, Snack, streetfood
Cuisine carribbean
Prep Time 30 minutes
Cook Time 1 hour
Servings 5 doubles
Author Henrik Persson | veganphysicist.com

Ingredients

Bara

  • 200 mL water
  • 500 mL flour all purpose
  • ¼ tsp sugar
  • ¼ tsp sugar
  • ½ tsp cumin
  • 1 tsp turmeric
  • 1 tsp dry yeast ~25 g fresh yeast

Chana

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder see note
  • 1 tsp cumin
  • 500 mL chickpeas, cooked. Preserve liquid
  • 1 tsp salt
  • ½ habanero
  • 5 leaves chadon beni see note

Chutney

  • 10 leaves chadon beni see note
  • 1 lime
  • ⅓ cucumber

Instructions

Bara - dough

  • Heat water to 37C (body temp).
  • Stir in yeast and let it dissolve.
  • Stir in salt, sugar, cumin and turmeric.
  • Stir in the flour. The dough should be a bit loose, see pic below.
  • Let rest for 1-2 h, until doubled in size.

Chana

  • Make the chana while the dough is rising
  • On medium heat, sweat the onion in some oil in a pot. Should turn translucent and start to brown just slightly.
  • Stir in garlic and let it sweat until translucent.
  • Stir in curry powder, salt and chickpeas.
  • Add the about 200 mL of the chickpea cooking liquid and/or water.
  • Let simmer for 30 or so min.

Chadon beni chutney

  • Make the chutney while the chana is simmering and the bara dough is proofing.
  • Cut cucmber into match sticks or grate it for a more liquidy chutney.
  • Chop chadon beni finely.
  • Mix cucumber and chadon beni. Add some lime juice.

Bara - frying

  • When the bara dough has doubled in size, it is time to prepare them.
  • Punch down the dough to remove a lot of the air.
  • Coat a piece of parchment paper with some oil (e.g. canola).
  • Pinch of a piece of dough, roughly 3 cm in diameter.
  • Loosely shape it into a disc and place it on the parchment paper. Final disc should be 10-12 cm in diameter.
  • Fold the parchment paper over the dough, leaving space on all sides.
  • Roll into a flat disc, ~1 mm thick, using a rolling pin.
  • Fry the bara in a thin coating of oil in a pan on medium heat.
    A few minutes per side.
    It is time for the first flip when you see the top is starting to get dry (similar to American pancakes).
    When done, place on a towel and start frying the next one.
  • Keep rolling out bara while frying.
  • This recipe makes ~10 bara.

Assembly

  • Put two bara on a plate, slightly overlapping.
  • Cover in chana and top with the chadon beni chutney.
  • If you like it hot, top it with some habanero hot sauce.

Notes

Curry powder: The different recipes I've read in researching this post call for using curry powder in the chana without specifying which kind.I guess it is up to the chef. There are Carribean curry powders out there so I figured they ought to be what the different authors had in mind. 
A few weeks ago, I made a Jamaican curry powder based on a recipe I found in Terry Hope Romero's book Vegan Eats World. I used that here.
Chadon beni: Chadon beni is the local name for culantro (not the same as cilantro). Its flavour is very similar to cilantro and I woudn't hesitate to interchange the two.