-
1
Mix the Bara Dough
10 Mins
Warm water at about 40°C (104°F)
Stir the sugar into the warm water, sprinkle the yeast over the top and leave it for 5 minutes until it turns frothy. Whisk the flour, salt, turmeric and cumin in a large bowl, then pour in the yeasty water and mix with your hand until a soft, slightly sticky dough forms. Knead for 3 to 4 minutes until smooth, then shape into a ball and rub a little oil over the top.
If the yeast does not froth, it is dead: start again with a fresh packet, or the bara will come out flat and dense.
Done when: The dough is smooth, soft and slightly tacky, and the yeast water on top was frothy before mixing.
-
2
Rest the Dough Until Doubled
45 Mins
Warm spot at about 24°C (75°F)
Cover the bowl with a clean cloth or cling film and leave it in a warm spot for 45 minutes. The dough should double in size and feel puffy and full of air. While it rises, finish the chickpeas if they are still boiling, and chop the onion, garlic, scotch bonnet and chadon beni.
On a cool day, set the bowl in an oven with just the light on, or on top of the fridge where it is warm.
Done when: The dough has doubled in size and a finger pressed into it leaves a dent that fills in slowly.
-
3
Cook the Curried Channa
20 Mins
Simmer at about 95°C (203°F)
Heat the 15 g of oil in a wide pot over medium heat, add the onion and cook for 3 minutes until soft, then stir in the garlic and scotch bonnet and cook for 1 minute more. Add the curry powder, turmeric and cumin and stir for 30 seconds until fragrant, then add the boiled chickpeas and the 250 ml of water. Simmer gently for 15 minutes, stirring now and then and mashing a spoonful of chickpeas against the side of the pot to thicken the sauce, until the chickpeas are soft and coated in a thick, golden gravy. Stir in the salt and the chadon beni, taste, and keep warm.
The channa should be saucy, not dry and not soupy: if it looks dry, add water a splash at a time; if it is thin, simmer 5 minutes longer uncovered.
Done when: The chickpeas are soft enough to crush easily, the sauce is thick and clings to them, and the pot smells of curry and garlic.
-
4
Shape & Fry the Bara
15 Mins
Oil at 175°C (350°F)
Pour the oil into a deep, heavy pot to a depth of about 8 cm and heat it to 175°C (350°F). Oil your hands, pull off pieces of dough about the size of a golf ball, and flatten each one into a thin disc about 10 cm across. Slide 3 to 4 discs into the hot oil at a time and fry for about 1 minute per side, until puffed and golden yellow, then lift out with a slotted spoon and drain on a wire rack or paper towels, letting the oil come back to 175°C (350°F) between batches. You should get 16 bara.
Do not crowd the pot: too many bara at once drops the oil temperature and they soak up grease instead of puffing. Keep the discs thin — thick bara stay doughy inside.
Done when: Each bara is puffed, golden yellow all over, and a skewer pushed into the thickest part comes out hot and clean.
-
5
Assemble & Serve Hot
5 Mins
Serve hot, above 63°C (145°F)
Lay one bara flat, spoon about 2 tablespoons of hot channa over it, add a spoonful of tamarind chutney, a pinch of diced cucumber and a few drops of hot pepper sauce, then top with a second bara. Serve at once, wrapped in paper the way Trinidad vendors serve them, and eat with your hands while the bread is still warm and soft.
Doubles wait for no one: assemble them only when everyone is ready to eat, or the bara soaks up the sauce and goes soggy.
Done when: The channa is steaming, the chutneys are bright on top, and the bara is still warm, soft and slightly crisp at the edges.
auto_awesome Finishing Touches & Plating
Serve the doubles piled on a plate or wrapped in paper, still hot, with the chutneys and pepper sauce on the table so everyone can season their own.
Trinidad and Tobago
1h
Vietnam
France