Doubles

80Min

4Servings

485Cal

MediumLevel

VegetarianKid friendlyvegetarian

#vegetarian#street food#Trinidad#vegan

Equipment

Mixing bowl

Mixing spoon

Frying pan

Spatula

Box grater

Tongs

Serving plate

Ingredients

all-purpose flour

300 g

baking powder

5 g

turmeric powder

2 g

salt

5 g

water

180 ml

canned chickpeas (drained)

400 g

onion (finely chopped)

1 piece

garlic (minced)

3 clove

ground cumin

3 g

curry powder

5 g

tomato (chopped)

1 piece

green chili (finely chopped)

1 piece

cucumber (grated)

1 piece

plain yogurt

150 g

fresh mint (chopped)

10 g

lime juice

15 ml

salt

2 g

tamarind sauce

60 ml

hot sauce

15 ml

Instructions

Prepare the dough

Mix dry ingredients and form soft dough for the bara.

10 min

The dough should be soft but not sticky

Rest the dough

Allow dough to rest so it becomes easier to roll out.

30 min

Prepare the chickpea filling

Sauté onions, garlic and spices, then add chickpeas and tomatoes.

15 minMedium heattimer 15 min

Mash some chickpeas for a creamier texture

Make the cucumber sauce

Combine grated cucumber with yogurt, mint, lime and salt.

5 min

Grate cucumber and let it drain briefly to avoid watery sauce

Shape and fry the bara

Roll dough into thin rounds and fry until puffed and golden.

15 minMedium-high heattimer 1 min

Fry in small batches to maintain oil temperature

Assemble the doubles

Place filling on one bara, top with cucumber sauce and sauces, then cover with second bara.

5 min

Original recipe

InstagramRecipe by @joshuagreenee

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 1-2 minutes or pan-fry 2 minutes

Store bara and filling separately. Assemble just before serving.

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