Trinidadian Doubles

Method

1. 1

   Mix the dough

   In a bowl, mix the flour, yeast, turmeric, cumin, salt and sugar. Add warm water and 2 tbsp oil, then knead for 5 minutes until soft and smooth.

2. 2

   Rest the dough

   Cover and leave at room temperature for 45 minutes, until puffy.

3. 3

   Soften the onion

   Warm 2 tbsp oil in a saucepan over medium heat for 1 minute, until shimmering. Add the onion and cook for 5 minutes, stirring, until softened.

4. 4

   Cook the spices

   Add the garlic, cumin, coriander, turmeric and chilli powder; cook for 30 seconds, until fragrant, stirring constantly.

5. 5

   Simmer the chickpeas

   Add the chickpeas, water and soy sauce. Bring to a simmer over medium-high heat for about 3 minutes, then lower to medium-low and cook for 15 minutes, stirring occasionally, until the chickpeas are very soft and the gravy is thick.

6. 6

   Thicken the gravy

   Mash a few chickpeas into the sauce.

7. 7

   Shape the bara

   Divide the dough into 12 equal pieces and roll each into a ball. On a lightly oiled surface, pat each ball into a thin round about 10 cm wide, keeping the rounds covered as you work.

8. 8

   Heat the oil

   Pour oil into a deep frying pan to a depth of about 2 cm and heat over medium to 180°C.

9. 9

   Fry the bara

   Fry one round at a time for about 30 seconds per side, turning once, until puffed and lightly golden. Drain on a rack or kitchen paper.

10. 10

    Fill and serve

    Spoon warm chickpeas onto one bara and top with another, or fold a single bara around the filling. Serve hot with lime wedges.

Tips

• Keep the dough soft; add extra flour only if it is too sticky to handle.
• Stir constantly while cooking the ground spices, as they burn quickly.
• If the bara colours too quickly, lower the heat so the dough cooks through.
• Keep shaped rounds covered so they do not dry out and become difficult to stretch.

Swaps

• Use ground coriander in place of the ground cumin in the dough, keeping the quantity the same.
• Use lemon wedges instead of lime wedges.

Storing

Store the chickpeas and bara separately in airtight containers in the fridge for up to 3 days. Reheat the chickpeas gently with a splash of water and warm the bara briefly in a dry pan.