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Delicious Trinidadian Doubles Recipe Easy Homemade Bara Flatbread and Curried Channa Guide

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A flavorful Trinidadian street food recipe featuring soft, fried bara flatbread paired with spicy, tender curried chickpeas. Perfect for a quick, satisfying meal or snack.

Ingredients

  • All-purpose flour (2 cups / 250g)
  • Instant yeast (1 tsp)
  • Baking powder (1 tsp)
  • Granulated sugar (1 tbsp)
  • Salt (½ tsp)
  • Warm water (¾ cup / 180 ml)
  • Vegetable oil, for frying (enough to fill your pan about 2 inches deep)
  • Cooked chickpeas (2 cups / 300g)
  • Onion, finely chopped (1 medium)
  • Garlic cloves, minced (2)
  • Fresh ginger, grated (1 tsp)
  • Green chili, finely chopped (optional, 1 small)
  • Curry powder (2 tbsp)
  • Ground turmeric (½ tsp)
  • Cumin seeds (1 tsp)
  • Tomato paste (1 tbsp)
  • Vegetable oil (2 tbsp)
  • Water or vegetable broth (1 cup / 240 ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (a handful)
  • Optional toppings: Fresh cucumber slices or chutney, hot pepper sauce

Instructions

  1. Prepare the Bara Dough (15 minutes active + 45 minutes rising): In a large bowl, whisk together the all-purpose flour, instant yeast, baking powder, sugar, and salt. Slowly add warm water, mixing with a fork or your hand until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Return to the bowl, cover with a clean towel, and let rise in a warm spot for about 45 minutes, or until doubled in size.
  2. Make the Curried Channa (20-25 minutes): While the dough rises, heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook for 30 seconds until fragrant. Toss in the chopped onion, garlic, ginger, and green chili, sautéing until the onion turns translucent (about 5 minutes). Stir in curry powder, turmeric, and tomato paste; cook for another 2 minutes to toast the spices gently.
  3. Add the cooked chickpeas to the skillet, stirring to coat them evenly with the spice mix. Pour in water or vegetable broth, stir, and bring to a simmer. Reduce heat to low and let the mixture cook for 15 minutes, stirring occasionally, until thickened and flavorful. Season with salt and pepper to taste. Remove from heat and sprinkle fresh cilantro on top.
  4. Shape and Fry the Bara (15 minutes): Once the dough has risen, punch it down gently to release air. Divide into 8 equal portions. On a lightly floured surface, roll each piece into a thin circle about 5 inches (12 cm) in diameter. Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully place one piece of dough into the hot oil; it should puff up quickly. Fry for about 1 minute on each side, flipping once, until golden brown but still soft. Use a slotted spoon to transfer the fried bara …
  5. Assemble the Doubles (5 minutes): Place one fried bara on a plate, spoon a generous amount of curried channa in the center, then top with another bara. Add optional toppings like sliced cucumber or hot pepper sauce if you like. Serve immediately while warm and fresh.

Notes

Use warm water to activate yeast, not hot. Maintain oil temperature around 350°F (175°C) for best frying results. Dough should be soft and slightly sticky. Bara is best fresh but can be stored for up to 24 hours and reheated gently. Curried channa flavors deepen when refrigerated overnight. For gluten-free bara, substitute flour with gluten-free blend but expect different texture. Baking bara is an oil-free alternative but won’t puff up the same.

Nutrition

Keywords: Trinidadian doubles, bara flatbread, curried channa, street food, Caribbean recipe, vegetarian, vegan, chickpeas, fried bread

Find it online: https://crispcraving.com/delicious-trinidadian-doubles-recipe-easy-homemade-bara-flatbread-and-curried-channa-guide/