Doubles
Doubles is classic Trini street food. This vegan sandwich features curried channa stuffed between two lightly fried baras.
Ingredients
Bara
- 2 cups AP flour
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1 tsp brown sugar
- 1 tsp turmeric
- 1/2 tsp curry powder
- salt
- 1/2 cup warm water (plus more if needed)
- 1 tbsp oil + more for frying
Channa
- 15.5 oz can chickpeas, drained
- 1/4 small onion, diced
- 3-4 cloves garlic
- 1 tbsp curry powder
- 2 tsp turmeric
- 1/2 tsp ground coriander
- 2 tbsp chopped cilantro/culantro
- 1 tbsp olive oil
- water
- salt
Instructions
- In a large mixing bowl, whisk together flour, instant yeast, baking powder, brown sugar, salt, turmeric, and curry powder. Slowly pour in warm water. Use hands to gently work dough into a ball. Pour oil over the dough and knead until the dough forms a sticky ball. Cover dough with a paper towel and let it sit for 30 minutes, until it doubles in size.
- Fill a 5 qt dutch oven with about 4 cups of oil and heat on medium low heat. Uncover dough and pull off a small piece (I got about 10 baras). Use your hands to flatten and shape the baras, and then place on a small saucer to stretch. Working with one bara at a time, fry dough in the oil for about 5 seconds, then flip and fry for another 5 seconds. If the baras do not fry up immediately, the oil is not hot enough. Use tongs to remove bara from hot oil and place on a plate lined with paper towels. Repeat for the rest of the bara. Place in oven to keep warm while you prepare the channa.
- To prepare the channa, heat oil in a medium saute pan. Add garlic and onions. Saute until the onions become translucent, about 3 minutes. Add spices and cook for another minute. Add chickpeas and water, then cook uncovered for another 15 minutes. Stir in diced cilantro/culantro and coriander, and use a fork to crush up a few of the chickpeas. Let channa simmer for another 5 minutes.
- To serve, spoon a generous amount of channa onto one of the baras, then top with another bara. Garnish with hot sauce, cilantro sauce, and fresh cilantro. You can also serve an open faced sandwish using one bara. Serve immediately.
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