Street Food
Comments 15

Bara and Channa (Doubles)

Yes Bara and Channa: the original street food of Trinidad. I soon learnt on my first trip to Trini, not to buy Bara and Channa from just anyone!

My Dad and I still laugh about it to this day how we would drive 45 minutes away from my Uncle’s home, in the south, to buy fresh bara (bread) and channa (chick-pea) from a middle aged lady who made it straight from her isolated hut, passing many other vendors along the way. This lady’s bara was made right before our dry eyes and watering lips rather than fried beforehand and left to steam in a hot pan waiting for the first customer. The best bara is slightly crispy on the outside and fluffy in the middle with a mild curry flavour.

This wouldn’t be a true hot sandwich without the condiments: the Anchar (pickled mango chutney), the tamarind sauces and the cool cucumber salad. If you follow this recipe correctly, you will also have the most lightest fluffiest bara you could ever want: easy to slice into a pocket or sandwich two bara’s together with a serving of curried channa, hence the name ‘doubles’.

It’s a messy sandwich to eat at times, but that’s all accepted as no compromise is made on taste! It’s quick, tasty and your sure to have another (doubles!) Ok here endeth the puns!

Bara and Channa (Doubles)

  • Servings: 8
  • Difficulty: easy
  • Print

INGREDIENTS

Bara

2 cups strong white bread flour

1/2 tsp Salt

1/2 tsp Turmeric

1 tsp instant yeast

1/3 Cup warm water

1/4 tsp Sugar

Oil for frying

 

Curry Channa

1 tin of Chick Peas (keep the salted water for later)

3 cloves Garlic crushed

1/2 medium Onion – grated

2 Spring onions – finely chopped

1 tbsp of Sweet red pepper (finely chopped)

1-2 tbsp of Patak’s Madras Curry paste (or Chief Curry Powder)

1/2 tsp of Cumin powder (Geera)

1 tbsp Olive oil

 

Cucumber Chutney 1 Cucumber – finely sliced

2-3 Garlic cloves

Juice of 1 Lime

1/2 tsp of Scotch bonnet pepper

1/2 tsp Brown sugar 1-2 tbsp of freshly chopped Coriander.

 

‘Tambran’ Tamarind Sauce see recipe here

 

METHOD

Bara

In a large bowl combine the flour, salt, turmeric.

  1. In a separate small bowl place the warm water, sugar and yeast, stir and leave to foam for 5 minutes.
  2. Add the yeast mixture to the flour to make a slightly firm dough.
  3. Knead it for 3 minutes and then place in an oiled bowl, covered with a damp cloth and allow to rise for 1 1/2 hours (in a warm place preferably, not in direct heat).
  4. When the dough has risen, take the dough and punch the air out of it on a floured surface.
  5. Divide the dough into 8-10 pieces and then shape each piece into a tight ball. Again place the dough balls under damp cloth and let it rest for 15 minutes.
  6. Then with a bowl of warm water, moisten your fingers take a dough ball and flatten it to a round base, 4 or 5 inches in diameter.
  7. The dough should still be moist at this time. You should be able to fit only 3 in the frying pan to give you an idea of their size. Take a frying pan and fill it with 2″ of oil. Heat the oil to a medium – high heat. place 3 of the bara’s in the oil, it should take no more than 30 seconds to cook each side, the bara. Place the bara in a warm oven will you fry the rest.

 

Curry Channa

  1. Take the onions, garlic and red pepper with the oil and fry gently in a saucepan. The onion may take a while to fry, as you have grated it and so some of the water would have to dry out. This should take 2 minutes.
  2. Then add the curry paste or powder, cumin, lower the heat and fry with the onions for 1-2 minutes.
  3. Then add the drained chick peas to the curry mixture and stir the peas in so that the curry coats the peas completely. Allow it to cook for 2-3 minutes.
  4. Then slowly add the chick pea water, you may not need all of it, just enough to get the right consistency, I used about 3/4 of the water. Season to taste. Allow it to simmer slowly for another 5-8 minutes.

 

  1. Cucumber Chutney Take all the ingredients, grated, crushed and juiced, stir them lovingly into a bowl. Season to taste if necessary.

 

Copyright 2015 – all rights reserved.

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15 Comments

  1. Crystal says

    I saw the recipe in today’s Guardian newspaper and I will definitely try it. I am a born Trini and I love doubles.

    Liked by 1 person

  2. Pingback: The Guardian News: You Are Awesome! | Love Loretta's Kitchen

  3. I need to try this.. I have a question, I’ve tried multiple recipes online and some have yielded hard crunchy bar as and some are softer but I have yet to find a recipe that taste like the original one I’ve tried which is extremely soft and pillowy, somewhat greasy and a little elastic… do you have any tips to achieve this? Much appreciated

    Like

    • Hi Anna

      Sorry for the delay in responding. I know what you mean by light and soft bara…this recipe should do the trick…I fried them in 1-2 inch of oil on a medium heat. About 1 minute per side. Use damp fingers, once you have rolled them out to the desired size, just to manipulate it a bit (press fingers into dough spreading it out a bit).

      Let me know how it goes!

      Like

  4. Pingback: Doubles from Trinidad, a Sandwich with a Story | Sandwich Tribunal

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