Doubles (Trinidadian Curried Chickpeas in Fried Bara)

Instructions

1. Mix the flour, yeast, turmeric, cumin, salt and sugar. Add the warm water gradually and knead for 8 minutes to a soft, slightly sticky dough. Cover and let it rise for 1 hour, until doubled.
2. Meanwhile, make the channa. Heat the oil in a pot over medium heat and cook the onion and garlic for 4 minutes. Stir in the curry powder, cumin, turmeric and hot pepper and cook for 1 minute.
3. Add the chickpeas, water and salt. Simmer for 20 minutes, mashing about a third of the chickpeas against the pot to thicken, until the mixture is thick and saucy. Stir in the culantro.
4. Divide the dough into 12 balls and rest them, covered, for 10 minutes. Pat or roll each ball on a lightly oiled surface into a thin disc about 10 cm (4 inches) across.
5. Heat the frying oil to 180°C (350°F). Fry the bara one or two at a time for 30 to 45 seconds per side, until pale gold, lightly puffed and soft. Drain on paper towels.
6. Lay one bara on a piece of paper or a plate. Top with 3 tablespoons of channa, a spoon of chutney, some cucumber and pepper sauce. Cover with a second bara and fold the paper around it like a packet.

Tips

• Bara should stay soft and pale, not crisp. Fry them quickly at 180°C (350°F) and keep them wrapped in a clean towel so they stay supple.
• Kuchela, a spicy mango relish, is a classic topping in place of tamarind chutney. Both are sold in Caribbean markets, and pepper sauce can go on by the drop.