Doubles (Trinidadian Street Food)

Ingredients

• 3 cups All-purpose flour
• 1 tsp Baking powder
• 1 tsp Yeast
• 1 tsp Turmeric powder
• 1.5 cups Water
• 2 cans Chickpeas (canned)
• 2 tbsp Curry powder
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tbsp Amchar Masala
• 4 tbsp Tamarind chutney
• 4 tbsp Cucumber chutney

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 1 tsp of baking powder, 1 tsp of yeast, and 1 tsp of turmeric powder. Gradually add the 1.5 cups of water while mixing until a smooth dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic, then place it back in the bowl, cover, and let it rest in a warm place for 1 hour.
2. 2While the dough rests, prepare the curried chickpeas. Drain and rinse the 2 cans of chickpeas. Finely chop the 1 medium onion and mince the 3 cloves of garlic. Heat a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 2 tbsp of curry powder, 1 tsp of cumin, and 1 tbsp of amchar masala to the skillet. Stir well to combine with the onions and garlic. Add the drained chickpeas to the skillet and stir to coat them with the spices. Cook for 10-15 minutes, stirring occasionally, until the mixture has thickened and the chickpeas are tender. If it becomes too dry, add a tablespoon of water at a time.
4. 4Once the dough has rested, punch it down gently. Divide the dough into 8 equal portions and roll each portion into a ball. On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
5. 5Heat 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully slide one rolled-out dough circle into the hot oil. Fry for 2-3 minutes per side, until golden brown and puffed up. Remove the fried flatbread (bara) with a slotted spoon and drain on paper towels. Repeat with the remaining dough circles.
6. 6To assemble the doubles, place two fried bara on each serving plate. Spoon a generous amount of the curried chickpea mixture onto one of the bara. Top with 4 tbsp of tamarind chutney and 4 tbsp of cucumber chutney, divided between the servings.

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