Trinidadian Doubles with Curried Channa and Tamarind Chutney

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

   Soak the dried chickpeas in plenty of water overnight if using dried chickpeas (skip this step if using canned).

   Soak 8–12 hours; they will plump and soften. You can use canned chickpeas to save time.

   480 min
2. 2

   Drain soaked chickpeas, place them in a large pot, cover with fresh water by 2 inches and bring to a boil.

3. 3

   Lower heat and simmer the chickpeas until tender (test a few; 35–60 minutes depending on age), then drain and set aside.

   If using canned chickpeas, drain, rinse, and skip to the channa curry step.

   45 min
4. 4

   Whisk together the flour, baking powder, turmeric, salt and sugar in a large bowl for the bara dough.

5. 5

   Stir in 3 tablespoons oil and most of the warm water and mix to form a soft, slightly sticky dough, adding the remaining water if needed.

6. 6

   Turn the dough onto a lightly floured surface and knead 3–4 minutes until smooth.

7. 7

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel and let it rest for 45 minutes to 1 hour.

   Resting lets the gluten relax so the bara puff when fried.

   45 min
8. 8

   Heat 2 tablespoons oil in a medium saucepan over medium heat for the channa curry.

9. 9

   Add the chopped onion and sauté until translucent, about 5 minutes.

10. 10

    Add the garlic, curry powder and cumin and cook, stirring, for 1 minute until fragrant.

11. 11

    Add the cooked or canned chickpeas, thyme, optional minced scotch bonnet, 1 cup water (or broth), salt and brown sugar and bring to a simmer.

12. 12

    Simmer the channa gently, stirring occasionally, until the sauce has reduced and the flavors concentrate, 25–35 minutes.

    Mash a few chickpeas against the side of the pan for a slightly saucy texture that holds in the doubles.

    30 min
13. 13

    While the channa simmers, make the tamarind chutney: whisk tamarind paste with 1 cup water, brown sugar and a pinch of salt in a small saucepan and simmer gently until slightly thickened, about 10–12 minutes.

    12 min
14. 14

    Blend the pepper sauce by pulsing the cilantro, lime juice, scotch bonnet or jalapeño, 2 tablespoons oil and a pinch of salt in a blender or food processor until a loose sauce forms; taste and adjust lime or salt.

    5 min
15. 15

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

    If you don't have a thermometer, test with a small dough ball—if it rises quickly and browns in ~1 minute, the oil is ready.

16. 16

    Divide the rested dough into 12 equal balls (about golf-ball size) and keep them covered so they don't dry out.

17. 17

    On a lightly floured surface, flatten each ball into a 3½–4 inch disc with your fingers or a lightly floured rolling pin; do not make them paper-thin.

18. 18

    Fry discs in batches, 1–3 at a time depending on pot size, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side (total 2–4 minutes per disc).

    Maintain oil at ~350°F; if oil is too hot the outside burns before the inside cooks and they won’t puff properly.

    30 min
19. 19

    Drain fried bara on paper towels and keep warm in a low oven while finishing remaining batches.

20. 20

    Assemble each doubles by placing a spoonful of warm channa on one bara, topping with another bara, then spooning tamarind chutney and pepper sauce over the channa and garnish with cucumber slices and chopped cilantro if using.