How long can I store leftovers?

Store bara and channa separately in the fridge for up to 3 days. Reheat before serving.

Can I substitute mango chutney with something else?

Yes, you can use tamarind sauce or a simple pickle relish.

Is there a gluten-free option for bara?

You can use gluten-free flour, but the texture might vary.

Can I make this ahead?

Yes, prepare the channa and chutney ahead of time. Fry the bara fresh for best results.

What else can I serve with Doubles?

They pair well with a refreshing cucumber yogurt salad or spicy coleslaw.

Trinidad Doubles with Tangy Mango Chutney

Name: Trinidad Doubles with Tangy Mango Chutney
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Snack
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground turmeric; 1 teaspoon instant yeast; 1 teaspoon sugar; 1/2 teaspoon salt; 3/4 cup warm water; Oil; 2 cups canned chickpeas, drained and rinsed; 2 tablespoons vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon curry powder; Salt and pepper; Water; 2 ripe mangoes, peeled, pitted, and chopped; 1/2 cup sugar; 1/4 cup white vinegar; 1/2 teaspoon chili flakes; 1/4 teaspoon salt; Hot pepper sauce; Chopped cilantro

A Caribbean delight with spicy chickpeas and sweet mango

Trinidad Doubles are a popular Caribbean street food featuring spiced chickpeas (channa) sandwiched between two pieces of soft bara, paired with a tangy mango chutney.

1 h 45 min
6
Intermediate

Ingredients

For the Bara

2 cups all-purpose flour

1 teaspoon ground turmeric

1 teaspoon instant yeast

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup warm water

Oil

for frying

For the Channa (Chickpeas)

2 cups canned chickpeas, drained and rinsed

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon curry powder

Salt and pepper

to taste

Water

as needed

For the Mango Chutney

2 ripe mangoes, peeled, pitted, and chopped

1/2 cup sugar

1/4 cup white vinegar

1/2 teaspoon chili flakes

1/4 teaspoon salt

Additional Components

Hot pepper sauce

to taste

Chopped cilantro

for garnish

Preparation

Preparing the Bara Dough

Mix Dry Ingredients

In a large bowl, mix flour, turmeric, yeast, sugar, and salt.

Form Dough

Gradually add warm water, stirring until a sticky dough forms.

Knead and Rise

Knead for 5 minutes until smooth, cover, and let rise for 1 hour.

Cooking the Channa

Sauté Aromatics

Heat oil in a pan over medium heat. Add onion and garlic, sauté until golden.

Add Spices and Chickpeas

Stir in chickpeas, cumin, curry powder, salt, and pepper. Cook for 10 minutes.

Adjust Consistency

Add water as needed for desired consistency.

Cooking Process

Frying the Bara

Flatten portions of dough and fry in hot oil until golden brown.

Making the Chutney

Simmer mangoes with sugar, vinegar, chili flakes, and salt over low heat until thickened.

Assembling the Doubles

Place channa between two pieces of bara and drizzle with mango chutney.

Plating & Serving