Doubles
Trinidad’s best-loved street breakfast: two soft, fluffy fried flatbreads (bara) with curried chickpeas, tamarind sauce, cucumber chutney and hot pepper.
Ingredients
- Bara: 400 g flour, 1 teaspoon of dried yeast, 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of sugar, salt and about 250 ml lukewarm water
- 500 g cooked chickpeas
- 1 onion and 3 garlic cloves
- 1 tablespoon of curry powder
- Tamarind sauce and hot pepper sauce to serve
- Oil for frying
How to make it at home
- Mix the flour with the yeast, turmeric, cumin, sugar and salt, add the water and knead to a soft dough; leave to rise for an hour.
- Fry the onion and garlic, add the curry powder and the chickpeas with a glass of water, and cook for 20 minutes until very tender and saucy.
- Shape the dough into small balls and flatten them with oiled hands into thin rounds.
- Fry them in hot oil for a few seconds on each side, until they puff up.
- Lay out two bara, top with a spoonful of chickpeas, tamarind sauce and hot pepper to taste.
The trick: Order them the local way: “slight pepper” if you only want a little heat.