Trinidadian Doubles

Tap an ingredient or step to check it off.

1. 1Step 1: In a large bowl, combine the flour, yeast, turmeric, sugar, salt, cumin, chili powder and black pepper. Add 3/4 cup warm water and mix with your hands until it forms a soft ball of dough. Knead 1 tablespoon vegetable oil until it is fully combined. Cover with plastic wrap and set aside in a warm place for 2 hours. While the dough is rising, make chickpea filling.
2. 2Step 2: In a medium-sized pot over medium high heat, add oil. Once shimmering, add cumin seeds and cook until they begin to pop and release a strong aroma, about 45 seconds. Add onion, green chili and sauté for 3-4 minutes, or until the edges begin to caramelize. Add garlic and curry powder and stir to combine. Cook for 1-2 minutes, or until fragrant. Add chickpeas and stir to coat with spice mixture and cook for another 2 minutes. Add 2 cups water, salt, pepper, stir until fully combined. Lower the heat and simmer for 30 minutes, covered, until the chickpeas are very soft. If the sauce becomes too dry, add in water, as needed, to form a thick sauce, similar to a gravy. Keep covered and set aside until ready to assemble.
3. 3Step 3: After the dough has doubled, punch it down, then allow it to rest for another 10 minutes.
4. 4Step 4: In a large, deep pot, add 2 inches of oil and heat to 350°F.
5. 5Step 5: While oil is heating, lightly grease hands with oil and pull off tablespoon-sized pieces of dough, about 1 ounce each, to make 16 balls in total. Roll out each ball to about 5 inches in diameter.
6. 6Step 6: Carefully add 1-2 baras to the oil and cook until puffed and golden brown, about 30 seconds per side. Transfer to a cooling rack to drain off the excess oil and season with salt.
7. 7Step 7: Place one bara on a plate, spoon 2-3 tablespoons of chickpea filling into the center, top with cilantro and onion and hot sauce, if desired, and top with another bara. Serve immediately.