Cassava Doubles Recipe by Chef Shaun 🇹🇹 Foodie Nation

Doubles is a popular handheld-style dish comprised of two fried flatbreads or Baras with curried chickpeas in the middle. It’s usually served with various chutneys & kuchelas made from the many fruits we have here in Trinidad and Tobago. It’s commonly served and consumed as a breakfast meal, but people also eat it as a snack, lunch, dinner, or late-night meal.

Yield - 15 Servings.

Bara Ingredients:

Cassava & Wheat Flour - 3 cups (sifted)

Brown Sugar - 1 tsp

Salt – ½ tsp

Turmeric Powder – ¼ tsp

Instant Yeast - 1 tsp

Baking Powder - 1 tsp

Lukewarm Water - 12 fl. Oz.

Vegetable Oil - 1 tbsp + 4 cups (for frying)

Channa Ingredients:

Mustard Oil – ¼ cup

Caripoule Leaves - 2

Hot Pepper - 1 tsp or to taste

Curry Powder – ½ tbsp

Whole Geera (Cumin) Seeds – ½ tsp

Methi (Fenugreek) Seeds – ½ tsp

Whole Garlic Cloves - 4 (crushed & minced)

Canned Garbanzo Beans (Channa) - 16oz

Soaked Split Peas – ½ cup

Water - 3 to 4 cups

Chadon Beni – 12 leaves / ¼ cup (finely chopped)

Salt – ½ tbsp or to taste

Black Pepper - 1 tsp

Method:

In a bowl, mix your flour, sugar, salt, turmeric, yeast & baking powder until all are fully & evenly incorporated.

Make a well in the middle and add 1/3 to half of your water.

Using your fingers, mix in the water until a dough begins to form.

Set your hydrated dough to one side of the bowl and add the remaining water to combine the remaining dry ingredients.

You want to mix this for no more than 2 to 3 minutes ensuring not to overmix the dough which will give you a tough, over-worked bara.

Drizzle 1 tbsp of oil over the dough and use your hand to massage and evenly coat the dough with the oil to prevent any dry scabs from forming.

Cover with a warm, damp cloth or clingwrap and allow to rest for 1 hour.

While your dough is resting, place a medium-sized pot over medium to high heat.

Add mustard oil and allow it to heat up.

Once heated, add your caripoule leaves, hot pepper, curry powder, geera & methi seeds.

Stir, cover and allow to cook for 2 to 3 minutes.

Stir in garlic and allow to cook until they start to turn brown.

Once browned, add your Channa & split peas.

Stir until all are evenly coated in the curry mixture.

Reduce heat to low, cover and allow to cook for 2 to 3 minutes.

Stir in water, cover and bring mixture to a boil.

Once boiling, reduce to a simmer and allow Channa to cook for 30 minutes to 1 hour.

Once your Channa mixture has reached your desired consistency, add your chadon beni, salt and black pepper to taste.

Remove from heat and set aside.

Once your dough is finished resting, preheat your oil for frying to 390 to 395F.

Liberally oil your hands.

Lightly grease your countertop to ensure the dough doesn’t stick to it.

Break off a golf-sized ball from your Bara dough.

Using both hands, spread the ball into a thin Bara, as illustrated in the video, ensuring to thin out the edges.

Once your oil is up to temperature, place your Bara in the oil and fry for 2 to 3 seconds on either side.

Remove from oil and place on a wire rack or paper towels to allow excess oil to drain off.

Continue this process until all your Bara is fried.

Now comes the best part.

Place two Baras on a piece of grease-proof paper, napkin, or a plate.

Add a spoon of your Channa along with your accompaniments and enjoy!