Austin Chang Kitchen

‘Trini’ Doubles


Doubles Bara

2 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon instant yeast

1/4 tsp turmeric powder 

2 teaspoons sugar

1 cup lukewarm water lukewarm, MINUS about 3 tbs

1 tablespoon vegetable oil

2 cups Island Pride Soybean Oil, for frying

Doubles Channa Recipe

1 can Island Pride Chickpeas

1 teaspoon baking soda divided

1-2 tablespoons shado beni, finely chopped

3 garlic cloves, minced

1/2 teaspoon turmeric

1/2 teaspoon amchar massala

12 teaspoons salt, to taste


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Step 1

For the Bara: In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar. Add lukewarm water gradually and mix to form a very soft, slightly sticky dough. Do not over mix.

Step 2

Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled (max 6 hrs or overnight). Divide the dough into 16 balls. Cover and allow it to raise another hour or until doubled.

Step 3

Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round. Make to your desired thickness and width; keeping in mind that it puffs up as it cooks

Step 4

Meanwhile heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until golden brown. Drain on the side of the pot, using the spoon. Place the fried dough in paper towel, stacking them on each other as they are done frying

Step 5

For the Channa: Add chickpeas, minced shado beni, garlic and turmeric to a pot. You can also add minced hot pepper. Cook for 15-20 minutes on med-high heat. With a wooden spoon, stir until the channa begins to thicken. To finish, mix in shado beni, and amchar massala.

Step 6

Serve hot and assemble with two pieces of bara!

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