Doubles Recipe

Make dough

In a large bowl whisk together 2 cups flour, 1 tsp instant yeast, 1/2 tsp baking powder, 1/2 tsp sugar and 1/2 tsp salt. Add 2 tbsp vegetable oil. Gradually add 3/4 cup warm water while mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Divide and rest

Punch dough down and divide into 12 equal pieces (about 1.25 oz / 35 g each). Roll each into a smooth ball, cover and let rest 15 minutes. Keep covered to prevent drying.

Flatten for frying

On a lightly floured surface, gently press each ball into a thin disc about 3–4 inches (7–10 cm) across, roughly 1/8 inch thick. Do not overwork the discs; they should be thin and slightly tacky.

Fry the bara

Heat 1–2 inches of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry discs in batches, one or two at a time (they will puff), flipping once, until golden brown and blistered, about 45–60 seconds per side. Remove to paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing the rest.

Soak and cook chickpeas

Rinse 1 cup dried chickpeas and soak in plenty of water overnight (8–12 hours). Drain and transfer to a pot with about 3–4 cups fresh water. Bring to a boil, then simmer 60–90 minutes until chickpeas are tender (or pressure cook 20–25 minutes). Reserve about 1 cup cooking liquid and drain remaining water.

Sauté aromatics

In a saucepan heat 2 tbsp oil over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, 3–4 minutes. Add 2 minced garlic cloves and 1 tsp grated ginger; cook 30–45 seconds until fragrant.

Spice and tomato

Add 1.5 tbsp curry powder, 1/2 tsp turmeric and 1/2 tsp ground cumin. Cook, stirring, 1 minute to bloom the spices. Add 1 medium chopped tomato (or 2 tbsp tomato paste) and cook 2–3 minutes until softened and incorporated.

Simmer channa

Add cooked chickpeas and about 1/2 cup reserved cooking liquid (add more to reach desired sauciness). Stir in 1/2 tsp salt and 1/2 tsp brown sugar. Simmer gently 8–10 minutes so flavors meld. Finish with 2 tbsp chopped cilantro and 1 tsp lime juice. Adjust salt to taste.

In a small saucepan combine 2 tbsp tamarind paste, 1/4 cup water and 1 tbsp brown sugar. Bring to a gentle simmer, stirring to dissolve sugar and thicken slightly, 3–4 minutes. Add 1/4 tsp red chili flakes (or minced scotch bonnet to taste) and a pinch of salt. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool to room temperature.

Combine 1 cup packed cilantro, 1/4 cup diced cucumber, 1 clove garlic, 1/2 green hot pepper (seeded if desired), 1 tsp lime juice, 2 tbsp water and 1/4 tsp salt in a blender or food processor. Purée until smooth, adding more water by teaspoonfuls if needed to reach a thick, pourable consistency. Taste and adjust salt or lime.

Build the doubles

Place one fried bara on your palm or plate. Spoon 2–3 tablespoons of warm channa onto the bara. Drizzle 1–2 teaspoons tamarind sauce and 1 teaspoon cucumber/cilantro chutney over the channa. Add a few leaves of fresh cilantro and hot pepper sauce if desired. Place a second bara on top or fold the bottom bara over like a sandwich (traditional doubles uses two baras).

Serve

Serve immediately while the bara are still slightly warm and crisp. Makes 10–12 doubles. Provide extra chutneys and hot sauce on the side.