Doubles - the eating

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.