Doubles - the eating

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overlapping bara!!

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Mom made doubles! when she came to visit in Guyana. Yay! Of course we were all a bit skeptical because my mother never made "real" doubles in our life...she turns up her nose at the street bara which are made with ONLY flour and are therefore thin and insubstantial. Her "doubles" used healthier bara made with ground dhal and seasoned up - more like a kachorie - try wrapping something thick and solid around anything. We used to try our best to balance the channa on the round bara and get it into the indentations.

But this, this is real bara - she didn't add anything, just, flour, water, turmeric, salt etc, and yeast. Mix, let rise etc. Stretch out the little rounds (with wet/oily hands, this is sticky wet dough/batter) and deep fry. Stack the baras on brown paper, keep covered to keep them soft.

Cook the channa/chickpeas by boiling channa that has been soaked overnight (changing water). Boil until soft, with turmeric, garlic, chadon beni etc.

Assemble the doubles by laying out 2 baras overlapping each other at the ends (on paper or a plate) and top with a spoon of channa. Top that with your choice of hot pepper sauce, chutneys (here was a grated half-ripe mango chutney) whether chadon beni/bandhania, tamarind, cucumber or coconut. If on paper, wrap it up like this or eat it the way I do, using one bara to scoop up half the filling and repeat.

Visit my Doubles set.
Complete recipe.

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Comments

	Lilandra says: Where's the top bara? Posted 19 months ago. ( permalink )
	Chennette says: they're overlapping - this is how the doublesmen put it on the paper before they wrap it up! See - overlap!! Posted 19 months ago. ( permalink )
	Lilandra says: I see overlap in the thumbnail but I don't think there was any overlap in this picture! Posted 19 months ago. ( permalink )
	Franka-in-London says: Is Mom paying a visit to the UK soon? They look great. We usually get our doubles from Roti Joupa in Clapham North, south London. They look just as fab as your Mom's and taste great too. Posted 19 months ago. ( permalink )
	Chennette says: Passing on the compliments...I still have to master the stretching out of the bara. Don't know if I'll get there since I still can't drop a round pholourie by hand. I'll persevere. Posted 19 months ago. ( permalink )
	leosha2 says: In Trinidad we do chicken doubles or beef or goat.. any kind of meat actually... just cut small or in the case of the chicken, the breast meat is shredded and curried and that is added to the regular doubles and all it's yummy contents. It's a hot seller over here! Posted 10 months ago. ( permalink )
	Chennette says: I hear people mention something bout that - but where in Trinidad they sell chicken doubles???? I never had them. Of course the nature of bara, you could eat it with anything I suppose, but I am a purist :-) for now anyway! Posted 10 months ago. ( permalink )
	martinra1966 says: Yep, I had this years ago somewhere in Maraval......yummy.....and cheap too! Posted 4 months ago. ( permalink )
	trini_naenae says: These are fantastic and delish. May I blog them? Posted 2 months ago. ( permalink )
	Chennette says: thanks! and yes, you may blog :-) Posted 2 months ago. ( permalink )

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Taken with a Nikon E7900.
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Taken on December 26, 2006

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Doubles - the eating

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Lilandra says:

Chennette says:

Lilandra says:

Franka-in-London says:

Chennette says:

leosha2 says:

Chennette says:

martinra1966 says:

trini_naenae says:

Chennette says:

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