Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Trinidad Doubles
Soft fried flatbreads filled with spiced chickpea curry — Trinidad's favourite street breakfast.
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1 hr 30 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- For bara: 250g flour, 1 tsp yeast, 1 tsp turmeric, 1/2 tsp cumin, 1 tsp sugar, 150ml warm water, oil for frying
- For channa: 2 cans chickpeas, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, salt
Instructions
- Mix the bara dough and rest 1 hour.
- For the channa, soften the onion and garlic, add the spices, then the chickpeas and a little water; simmer 20 minutes and mash slightly.
- Shape small dough rounds and fry in hot oil until puffed and golden.
- Sandwich a spoon of channa between two bara.
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Tara’s tips
- Fry the bara hot so it puffs.
- The channa should be soft and a little saucy.
Serving suggestions
- Add pepper sauce and tamarind for the full experience.
Storage & reheating
Channa keeps 3 days; fry bara fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What does "doubles" mean?
Two bara are used per serving — hence the name.
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