Doubles Recipe

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4–5 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant.

Stir in turmeric, ground cumin and the curry powder. Toast the spices for 30 seconds to bloom their flavor.

Add the drained chickpeas, tomato paste, brown sugar, and 1/2 cup water. Stir to combine and bring to a gentle simmer.

Reduce heat to low, cover, and simmer 8–10 minutes so flavors meld and sauce thickens slightly. If mixture looks dry, add small amounts of water to reach a saucy consistency typical for doubles channa.

Season with salt and black pepper. Mash about one-quarter of the chickpeas lightly with the back of a spoon to thicken the sauce and provide texture.

Stir in chopped cilantro and lime juice. Keep warm while preparing bara.

In a large mixing bowl, whisk together the flour, instant yeast, baking powder, sugar and salt.

Make a well in the center and add 3/4 cup warm water, 1/4 cup milk and 2 tablespoons vegetable oil. Mix to form a soft, slightly sticky dough. If too dry, add water 1 tablespoon at a time; if too wet, add flour 1 tablespoon at a time.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm place for 45–60 minutes, or until doubled in size.

Punch down the dough and divide into 12 equal portions (for about 12 doubles). Shape each portion into a smooth ball and cover with a towel to prevent drying.

Working with one ball at a time, flatten each ball with your palm and roll gently into a circle about 4–5 inches (10–12 cm) in diameter and roughly 1/8 inch thick. Keep rolled rounds covered while you heat oil.

Pour neutral frying oil into a deep skillet or pot to a depth of about 1 inch and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly.

Fry each rolled bara one at a time: carefully slide a round into the hot oil. Fry about 30–45 seconds on the first side until it puffs and shows light golden spots, then flip and fry another 20–30 seconds. The bara should be soft, slightly puffy and lightly golden, not hard and crisp.

Remove to a plate lined with paper towels to drain. Repeat with remaining rounds. Keep bara warm by covering with a clean towel.

In a small saucepan combine tamarind pulp and 1/2 cup water. Bring to a gentle simmer, stirring to dissolve the tamarind. If using concentrate, use less water and adjust to taste.

Add brown sugar, cumin, salt and chili flakes. Simmer 5–7 minutes until slightly thickened. Adjust sweetness, acidity and heat to taste. Cool to room temperature before serving.

Combine thinly sliced cucumber (or green mango), chopped onion, cilantro, lime juice, salt and minced hot pepper (if using) in a bowl. Toss to combine and let sit at least 10 minutes for flavors to meld. Keep chilled until serving.

In a blender or mortar and pestle combine the hot pepper, garlic, vinegar, water and salt. Blend until smooth. Taste and adjust salt or vinegar as needed. For a milder sauce, remove seeds or use half the pepper.

Transfer to a small jar and refrigerate. The sauce will keep several weeks and develops flavor over time.

Warm a bara and place it flat on a plate. Spoon about 1/4 to 1/3 cup of hot channa onto one half of the bara (doubles are served as two bara stacked with channa between; you can fold or stack two).

If making traditional doubles, place a second bara on top and press gently so the channa spreads between them. Alternatively fold one bara over the channa like a sandwich.

Top with a drizzle of tamarind chutney (if using), a spoonful of cucumber relish, and a splash of hot pepper sauce to taste.

Serve immediately while bara are warm and channa is hot. Repeat to assemble remaining doubles.