Trinidadian Doubles with Spicy Chickpeas

Ingredients

• For the bara: For the bara:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) water 1 cup (235ml) water
• Vegetable oil for frying Vegetable oil for frying
• For the channa: For the channa:
• 2 cups (400g) canned chickpeas, drained and rinsed 2 cups (400g) canned chickpeas, drained and rinsed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• 1 cup (235ml) water 1 cup (235ml) water
• For the tamarind chutney: For the tamarind chutney:
• 1/2 cup (120ml) tamarind pulp 1/2 cup (120ml) tamarind pulp
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt to taste Salt to taste
• For serving: For serving:
• Cucumber chutney Cucumber chutney
• Hot pepper sauce Hot pepper sauce

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, turmeric, and salt for the bara. Gradually add water and mix until a smooth batter forms. Let the batter rest for 15 minutes.
2. 2.
   In the meantime, prepare the tamarind chutney by combining tamarind pulp, water, brown sugar, cumin, coriander, chili powder, and salt in a small saucepan. Cook over low heat, stirring occasionally, until the chutney thickens. Remove from heat and set aside.
3. 3.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
4. 4.
   Take a small portion of the bara batter and drop it into the hot oil. Fry until golden brown and puffed up, then flip and fry the other side. Repeat with the remaining batter. Drain the fried baras on a paper towel-lined plate.
5. 5.
   For the channa, heat vegetable oil in a separate pan over medium heat. Add chopped onions and minced garlic, and sauté until golden brown.
6. 6.
   Add ground cumin, coriander, turmeric, chili powder, and salt to the pan. Stir well to coat the onions and garlic with the spices.
7. 7.
   Add the drained chickpeas and water to the pan. Bring to a simmer and cook for 10-15 minutes, until the channa is tender and the flavors are well combined. Adjust salt and spices according to taste.
8. 8.
   To assemble the doubles, take a fried bara and cut it in half. Spoon a generous amount of channa onto one half, then top with the other half. Repeat with the remaining baras and channa.
9. 9.
   Serve the doubles with tamarind chutney, cucumber chutney, and hot pepper sauce on the side.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for about 15 minutes before using. This will soften the pulp and make it easier to extract the juice.

Tips & Tricks

• For a spicier version, add extra chili powder or hot pepper sauce to the channa.
• If you prefer a thinner consistency for the tamarind chutney, add a little more water while cooking.
• You can make the baras in advance and reheat them in the oven before serving to maintain their crispiness.
• Experiment with different condiments and toppings such as shredded lettuce, diced tomatoes, or chopped cilantro to customize your doubles.
• Leftover channa can be used as a filling for wraps or served over rice for a delicious meal.

Serving advice

Serve the doubles hot, allowing the flavors to meld together. Encourage your guests to drizzle tamarind chutney and hot pepper sauce over the doubles for an extra burst of flavor.

Presentation advice

Arrange the doubles on a platter, showcasing their golden color and the vibrant channa filling. Garnish with fresh cilantro leaves for a pop of green.