Doubles with Curried Channa
A Trinidad and Tobago vegan bara flatbread sandwich filled with curried canned chickpeas and common curry spices. Serve it as a light meal or street-food-style sandwich.
- bara
- breakfast
- caribbean
- chickpeas
- comfort food
- cumin
- curried channa
- curry
- dairy-free
- dinner
- doubles
- egg-free
- entertaining
- flatbread sandwich
- light meal
- lunch
- main course
- nut-free
- onion
- plant-based
- sandwich
- shellfish-free
- snack
- soy-free
- street food
- trinidad and tobago
- trinidadian
- vegan
- vegetarian
- Cuisine
- Trinidad and Tobago
Shopping options
Check ingredients to include themPackage used · most used first
canned chickpeas, rinsed and drained · 2 Can
Kroger® Garbanzo Beans
Sale
97%
Details
active dry yeast · 1 Teaspoon
Kroger® Active Dry Yeast
44%
Details
vegetable oil · 1.5 Cup
Kroger® 100% Pure Vegetable Oil
38%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
Details
curry powder · 2 Tablespoon
Kroger® Curry Powder Shaker
26%
Details
yellow onion, finely diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
all-purpose flour · 2 Cup
Kroger® Unbleached Enriched All Purpose Flour
11%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
ground turmeric · 0.5 Teaspoon
Kroger® Ground Turmeric Shaker
2%
Details
fine salt · 1.25 Teaspoon
Kroger® Salt
1%
Details
granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
water · 1.75 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-2 cups
- water-1 3/4 cups
- vegetable oil-1 1/2 cups
- curry powder-2 tablespoons
- fine salt-1 1/4 teaspoons
- active dry yeast-1 teaspoon
- granulated sugar-1 teaspoon
- yellow onion-1 medium
- garlic-3 cloves
- ground cumin-1 teaspoon
- ground turmeric-1/2 teaspoon
- canned chickpeas-2 cans
Finely dice the onion, mince the garlic, and rinse and drain the chickpeas; warm 3/4 cup water to 105°F to 110°F for the dough.
Keep fingertips tucked and the knife blade angled away while dicing onion and mincing garlic.
In a large bowl, stir together the warm water, active dry yeast, and sugar; let stand until foamy, about 5 to 10 minutes.
Add the all-purpose flour, turmeric, 1 teaspoon salt, and 1 tablespoon oil; mix into a soft sticky dough, then knead in the bowl for 3 minutes.
Cover the bowl and let the dough rise in a warm spot until puffy and nearly doubled, about 1 hour.
Heat 2 tablespoons oil in a saucepan over medium heat; cook the yellow onion until softened, about 5 minutes, then stir in the garlic for 30 seconds.
Stir in the curry powder and ground cumin; cook until fragrant, about 30 seconds, then add the chickpeas, remaining 1/4 teaspoon salt, and remaining 1 cup water.
Simmer the channa until thick and saucy, about 12 to 15 minutes, lightly mashing some chickpeas so the filling holds together.
Divide the risen dough into 8 small balls; flatten each on a lightly oiled surface into a thin 4-inch round.
Pour the remaining oil into a 10-inch skillet so it is about 1/4 inch deep, adding a little more oil if needed. Heat to 350°F, or until a small pinch of dough sizzles immediately when added but the oil is not smoking. Shallow-fry each bara until puffed and golden, about 30 to 45 seconds per side, then drain on paper towels.
Lower dough into the hot oil gently to prevent splashing.
Keep the oil near 350°F and cook the flour dough fully before serving.
Assemble each serving with 2 warm bara and a spoonful of curried channa between them; serve immediately while the bara are soft and warm.
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