Doubles (Curry Chickpeas and Spicy Flatbread)

Doubles are the most famous of Trinidad's street snacks or sandwiches. Spicy chickpeas sandwiched between deliciously chewy flatbread epitomize Trinidad and Tobago street food culture. And it's my favorite Caribbean street food – hands down.

Course Bread, Lunch, Snack

Cuisine Caribbean

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 367kcal

Author Imma

Ingredients

Spicy Flatbread (Bara)

3 cups flour
1 teaspoon cumin
½-1 teaspoon turmeric
2 teaspoons yeast (active or dry)
½ teaspoons salt
½ teaspoon white pepper
1¼ cups warm water or more (adjust amount to form soft dough)
1 tablespoon sugar

Curry chickpeas

¼-½ cup canola oil
2-3 tablespoon curry powder
1 large onion, diced
2 teaspoons minced garlic
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1½ teaspoons smoked paprika
2 teaspoons thyme (fresh or dried)
1 teaspoon cumin
1 teaspoon white pepper
2 15-ounce cans chickpeas, drained
½ tablespoon chicken bouillon powder (optional)
2 cups or more broth (or sub with water)
½-1 teaspoon cayenne (optional)
1 scotch bonnet or habanero pepper
2 green onions, chopped
2 tablespoons or more parsley, chopped
salt to taste

Instructions

Bara (Spicy Flatbread)

In a large bowl, combine all-purpose flour, yeast, salt, sugar, cumin, turmeric, and yeast. Mix well.
Then add warm water a little at a time until you get to the desired consistency – it should be a soft ball. If the dough is too sticky, use some oil to prevent it from sticking to your hands. Knead for a minute or two.
Place the dough in an oiled bowl and set it in a warm area. Let it rise until doubled in size (1- 2 hours). Punch it down.
Divide it into 18 or more pieces. Eighteen balls make medium-sized flatbread, but you can make them smaller by dividing the dough into walnut-sized balls.
Place a ball on a work surface or palm of your hand; if the dough is slightly sticky, oil both sides and roll it out flat. Set aside or place directly in the hot oil. Repeat with the remainder of the dough.
In a large saucepan, heat vegetable oil on medium heat until it's about 350℉ (180℃).
Fry for about 30 seconds or less on each side. The bara should puff up.
Take it out of the oil with a large spoon or something similar. I usually place them on paper towels to soak up excess oil.
Serve doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling, and topping desired condiments. You can top it with an additional bara.

Curry Chickpeas

Heat a large saucepan with the oil, add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder, and stir occasionally for 2-3 minutes or until the onion is translucent.
Add stock or water if needed to prevent burning.
Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it may take 20 minutes or more. Throw in some parsley, and adjust for salt, pepper, and stew consistency.

Notes

I used yeast as always because it imparts an additional boost of flavor; for a quicker version, go with baking powder.
Double dough should be soft and slightly sticky. If it's too sticky, let it rest on the counter for about 10 minutes so it absorbs more water and is easier to handle.
The flatbread fries quickly, so keep your eye on it while frying. If you prefer a more golden flatbread, fry it for 1-2 seconds more on each side.
Maintaining a consistent oil temperature to get a beautiful golden-brown color on your flatbread. You may need to lower the heat midway through cooking for the best results.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition