Bara (doubles) and channa is a popular street food from Trinidad with Indian influences. It’s loved in the Caribbean and by all whom taste, well definitely me.
Essentially two flatbreads with a curried chickpea topping. The name apparently began when customers would ask to "double-up" on the Bara hence the name "doubles" evolved. They can be eaten as-is or customised with condiments, usually Trinidadian pepper sauce or Kuchela a green mango pickle spiced with amchar massala. Check your local Caribbean or Indian grocer/market or online to get these condiments, even ask a friend!
Prep Time: 1 hour 45 minutes
Cook Time: 45 minutes
Skill level: 1 of 3
Heat level: Medium
Ingredients
For the bara (doubles):
260g all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 tsp curry powder or ground turmeric
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp yeast
1/3 cup warm water
1/4 tsp sugar
Enough oil for shallow frying
260g all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 tsp curry powder or ground turmeric
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp yeast
1/3 cup warm water
1/4 tsp sugar
Enough oil for shallow frying
Curried chickpea (channa) filling:
1 tablespoon oil
1 tablespoon oil
3 cloves garlic, diced
1 large shallot or medium onion, diced
1 tsp channa mix or curry powder
2 cans organic black chickpeas in water
2 teaspoons ground cumin
1 tsp salt
1 tsp ground black pepper
Garnish:
Sliced Spring onion
Chopped Coriander
Condiments
Method
For the Bara:
1. In a small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
2. In a separate large bowl, combine the flour, curry powder or turmeric, cumin, salt and pepper.
2. In a separate large bowl, combine the flour, curry powder or turmeric, cumin, salt and pepper.
3. Add the yeast mixture to the spiced flour mix and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until it (no pun intended) doubles in volume, about 60 minutes.
Meanwhile, prepare the chickpea filling (recipe follows)
4: When the dough has risen, punch down and allow to rest for 10 minutes. Then lightly grease hands with oil and divide into 4 relatively equally sized pieces of dough and roll into 4 1/2 inch rounds.
5: Heat oil in a deep enough frying pan over medium high heat (should be about 3 inches deep). When oil is ready, roughly flatten out fry the baras until puffed and golden, about 25 to 30 seconds on each side remove and drain on paper towels or a wire rack.
5: Heat oil in a deep enough frying pan over medium high heat (should be about 3 inches deep). When oil is ready, roughly flatten out fry the baras until puffed and golden, about 25 to 30 seconds on each side remove and drain on paper towels or a wire rack.
For the curried chickpea (channa) filling
6: Warm oil in a pan.
7: Add garlic and onion sauté a little and then add channa mix and cook for a few minutes.
7: Add garlic and onion sauté a little and then add channa mix and cook for a few minutes.
8: Add the chickpeas and stir to coat with the spice mixture and cook for another five minutes.
9: Add cumin, salt, pepper, stir, lower heat and simmer for 30 minutes covered with lid, until the 10: chickpeas are soft. There should still be sauce, if not add a little water to form a medium-thick sauce.
9: Add cumin, salt, pepper, stir, lower heat and simmer for 30 minutes covered with lid, until the 10: chickpeas are soft. There should still be sauce, if not add a little water to form a medium-thick sauce.
10: Serve as you like or assemble your doubles by placing one bara on a plate, spooning on the channa top with garnish and additional condiments if desired, I mixed some green scotch bonnet sauce with crème fraîche, eat immediately!
Rum pairing: A rhum agricole or a demerara style should balance the acidity.
