Trinidadian Doubles

Soak the chickpeas and split peas overnight in water. Drain and rinse.

Place the drained chickpeas and split peas in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes to 1 hour. Skim off any foam that rises to the surface.

While the chickpeas are boiling, heat 1 tbsp of vegetable oil in a separate pot or deep pan over medium heat. Add chopped onion, scotch bonnet pepper, and minced garlic. Sauté until softened and fragrant, about 5 minutes.

Stir in the curry powder and curry seed. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the boiled chickpeas and split peas to the pot with the sautéed aromatics and spices. Add 2 cups of water and salt to taste. Stir well to combine. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, or until the sauce has thickened and the chickpeas are very tender. Mash some of the chickpeas against the side of the pot with the back of your spoon to help thicken the sauce.

Stir in the green seasoning and cook for another 5 minutes. The chana should be thick and flavorful.

In a large bowl, whisk together the all-purpose flour, baking powder, yeast, and turmeric.

Add 1 tbsp of vegetable oil and about 3/4 cup of warm water to the dry ingredients. Mix with your hands until a soft, pliable dough forms. Add more water, a tablespoon at a time, if needed, until the dough is no longer sticky but not too stiff.

Turn the dough out onto a lightly oiled surface and knead for about 5-7 minutes until smooth and elastic. Drizzle a little oil onto the dough and knead it in to prevent sticking.

Cover the dough with a damp tea towel or plastic wrap and let it rest for at least 10 minutes.

Heat about 4 cups of vegetable oil in a deep fryer or large, deep pan over medium-high heat until it reaches 350°F (175°C).

Lightly oil your countertop. Take a small portion of the dough (about 1-1.5 inches in diameter), roll it into a ball, and flatten it into a thin disc on the oiled surface. Fry each bara in the hot oil for about 1-2 minutes per side, until golden brown and puffed up. Do not overcook, or they will become tough.

Remove the fried bara from the oil and place on paper towels to drain excess oil.

Place two fried bara flatbreads on parchment paper, side-by-side.

Spoon a generous amount of the chana (curried chickpeas) onto one of the bara.

Top the chana with shredded cucumber, a drizzle of tamarind sauce, scotch bonnet sauce (to taste), and chopped cilantro.

Place the second bara on top of the filling to create the doubles sandwich. Serve immediately.