Doubles

Ingredients

• For the bara
• 500 g plain flour
• 7 g instant dried yeast
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp salt
• 300 ml warm water, approximately, to form a soft dough
• 1 litre neutral oil, for deep-frying, maintained at 175–180 °C
• For the curried channa
• 400 g dried chickpeas, soaked overnight and drained, or 2 × 400 g tins, drained
• 2 tbsp neutral oil
• 2 tsp ground cumin
• 2 tbsp Trinidadian curry powder
• 8 g shadow beni (Eryngium foetidum), finely chopped; do not substitute cilantro
• 1 tsp salt, to taste
• 250 ml water, added during cooking; reduce until almost dry
• To serve (applied at service)
• 1 cucumber chutney, prepared separately
• 1 tamarind sauce, prepared separately
• 1 scotch bonnet pepper sauce, prepared separately
• 1 coconut chutney, prepared separately; applied according to preference

Method

1. 1
   Combine the flour, yeast, turmeric, cumin, and salt in a large bowl. Add warm water gradually, mixing until a soft, slightly tacky dough forms. Knead until smooth. Cover with a damp cloth and leave to prove at room temperature for 45 minutes. The dough is ready when it has visibly risen and feels light and extensible under the hand — pressing a floured finger into the surface should leave an impression that springs back slowly.
2. 2
   Divide the proved dough into portions of approximately 40 g each. Using oiled hands, flatten each portion by hand into a round approximately 10–12 cm in diameter and as thin as practicable without tearing. Arrange on a lightly oiled surface, cover, and rest a further 45 minutes. This final proof brings the dough to peak extensibility and yeast activity — the surface should appear slightly domed and the rounds should feel airy rather than dense to a light press.
3. 3
   Heat the frying oil in a deep, heavy pan to 175–180 °C. Lower a bara gently into the oil. This is where the dish lives or dies: a correctly proofed bara at the correct temperature will inflate within seconds, steam visibly lifting the top surface into a hollow, pillow-soft round; too cool and the bara lies flat and absorbs oil; under-proofed and it will not inflate at all. Fry for approximately 30–40 seconds per side until golden. Remove with a slotted spoon and drain. The cooked bara must be pliable — it should fold without splitting.
4. 4
   For the channa: heat oil in a heavy pot over medium heat. Add the cumin and curry powder and cook briefly until fragrant. Add the drained chickpeas and shadow beni, stir to coat, then add water. Cook, stirring periodically, until the chickpeas are fully soft and most of the liquid has evaporated. The filling is ready when the curry clings to the chickpeas and the pot shows no pooling liquid — a wet filling will soak through the bara within seconds of assembly.
5. 5
   Assemble immediately before serving. Place one bara flat, spoon a portion of channa across its centre, apply cucumber chutney, tamarind sauce, pepper sauce, and coconut chutney according to preference, then place a second bara on top. Doubles must be assembled and eaten at once — they do not hold.