Doubles (Street Food)

Ingredients

• 2 cups (240 grams) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 2 tablespoons (30 grams) vegetable shortening or butter
• 3/4 cup (175 milliliters) water, approximately
• Oil for deep frying (about 2 quarts/2 liters)
• 3 tablespoons (45 milliliters) vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon (15 grams) fresh ginger, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon curry powder (Caribbean-style)
• 1/4 teaspoon cayenne pepper
• 2 cans (15 ounces/425 grams each) chickpeas, drained and rinsed
• 1/2 cup (120 milliliters) water
• Salt and pepper to taste
• Tamarind chutney
• Mango chutney
• Hot sauce or pepper sauce
• Fresh cilantro, chopped

Instructions

1. Make the bara dough by combining flour, salt, baking powder, turmeric, and cumin in a large mixing bowl and stirring to distribute spices evenly throughout.
2. Cut the vegetable shortening into small pieces and work it into the flour mixture using your fingertips until the texture resembles coarse breadcrumbs with no large clumps remaining.
3. Gradually add water while mixing with a fork, adding just enough to form a soft but not sticky dough that comes together in a ball, then knead lightly for 1-2 minutes until smooth.
4. Divide the dough into 16 equal portions and roll each into a smooth ball, then let rest on a floured surface while you prepare the filling.
5. Heat oil in a large pot to 350°F (175°C), measured with a cooking thermometer, and flatten each dough ball into a thin disc about 1/8 inch (3 millimeters) thick before frying.
6. Carefully place one flattened disc into the hot oil and fry for approximately 2-3 minutes until golden brown and puffed, then flip and fry the other side for another 1-2 minutes until evenly colored, removing with a slotted spoon to drain on paper towels.
7. Prepare the chickpea curry by heating oil in a heavy-bottomed pot over medium heat and sautéing the onion for 3-4 minutes until softened and translucent.
8. Add minced garlic and ginger to the pot and cook for 1 minute, stirring constantly until fragrant, then add cumin seeds and toast for 30 seconds before stirring in turmeric, curry powder, and cayenne pepper.
9. Add the drained chickpeas and water to the pot, stir well to coat evenly with the spiced oil, then reduce heat to low and simmer for 8-10 minutes, stirring occasionally until the mixture becomes thick and the flavors have melded together, adjusting seasoning with salt and pepper as needed.
10. To assemble a doubles, place 2-3 tablespoons (30-45 milliliters) of the curried chickpea mixture between two warm baras, drizzle generously with tamarind chutney and mango chutney, sprinkle with fresh cilantro, and serve immediately while the bread is still warm and soft.