Trinidadian Doubles (Bara with Curried Channa) — Vegan

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Warm 1/2 cup of the water to about 110°F (43°C), whisk in the yeast and 1 teaspoon sugar, and let sit until foamy.

   7 min
2. 2

   In a large bowl whisk together the flour, baking powder, salt, and 1/2 teaspoon turmeric.

3. 3

   Pour the yeast mixture and 2 tablespoons oil into the dry ingredients, add about 1/2 cup more warm water, and stir to form a sticky dough; add more water a tablespoon at a time if too dry.

4. 4

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes.

5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest and rise until puffed, 45–60 minutes.

   Dough will not double completely—you're aiming for a noticeable puff and relaxed gluten for easy rolling.

   60 min
6. 6

   While the dough proofs, heat 1 tablespoon oil in a medium saucepan over medium heat and sauté the diced onion until softened, about 4–5 minutes.

   5 min
7. 7

   Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds.

8. 8

   Add the curry powder, ground cumin and 1/4 teaspoon turmeric, stir constantly for 20–30 seconds to bloom the spices.

9. 9

   Add the drained chickpeas, 1 cup water (or broth), 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a simmer, and mash about one-third of the chickpeas with a potato masher or back of a spoon to thicken the sauce.

10. 10

    Let the channa simmer, uncovered, until saucy and flavors meld, about 15–20 minutes.

    20 min
11. 11

    Stir in 1 tablespoon chopped cilantro, taste and adjust salt and spices, then remove from heat.

12. 12

    Make the tamarind chutney: combine tamarind paste, 2 tablespoons brown sugar and 1/2 cup water in a small saucepan, bring to a simmer and cook until slightly thickened, about 8–10 minutes; set aside to cool.

    10 min
13. 13

    Make the pepper sauce: in a blender, combine the Scotch bonnet (stem removed), 1 garlic clove, 1/4 cup white vinegar, 1/4 cup water and 1 teaspoon sugar; blend until smooth and, if desired, strain; keep refrigerated until use.

    Wear gloves when handling Scotch bonnet peppers and avoid touching your face.

14. 14

    When the dough has rested, divide it into 12–16 even pieces and roll each into a smooth ball.

15. 15

    On a lightly oiled surface or between oiled plastic, flatten each ball and roll into a 3½–4 inch (9–10 cm) thin disk about 1/8 inch thick.

16. 16

    Heat oil in a deep pot or fryer to 350°F (175°C).

17. 17

    Fry the bara in batches: gently slide 2–4 disks into the hot oil and fry until they puff and both sides are golden brown, about 1–2 minutes per side; remove and drain on paper towels.

    2 min
18. 18

    If using cucumber, dice it and set aside with extra chopped cilantro for garnish.

19. 19

    To assemble doubles: split each bara open (don’t cut through completely), spoon hot curried channa inside, drizzle tamarind chutney and pepper sauce to taste, and top with diced cucumber and cilantro.

20. 20

    Serve the doubles immediately while the bara are warm and slightly crisp.