Snack · 90 min · caribbean

Doubles

This is the kind of Caribbean snack you’ll make on repeat — all-purpose flour and active dry yeast, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 2.25 tsp Active dry yeast
• 1 tsp Turmeric
• 1.25 cups Warm water
• 2 cans Chickpeas
• 2 tbsp Curry powder
• 1 tsp Cumin
• 0.5 cup Tamarind chutney
• 1 Cucumber

Steps

1. Make a soft, turmeric-yellow dough with the flour, yeast, turmeric, salt, and warm water. Rise 1 hour until doubled — the bara should be pillowy.
2. Simmer the chickpeas with curry powder, cumin, garlic, and onion until soft and saucy, about 20 minutes. The channa should be spoonable, not dry.
3. Divide the dough into 12 balls, flatten into 5-inch discs, and fry at 350°F for 30 seconds per side — just until puffed and pale gold. Bara cooks in a flash.
4. Sandwich a generous spoon of channa between two bara. That’s the “double.”
5. Top with tamarind chutney, grated cucumber, and pepper sauce to taste. Trinidad’s beloved street food — sweet, tangy, spicy, and eaten with your hands standing up.

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