Doubles
671kcal24.7g protein20.2g fat99.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten · sometimes contains dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Sometimes contains — check the labeldairy (tamarind chutney) · egg (tamarind chutney) · peanut (tamarind chutney) · tree nut (tamarind chutney) · sesame (tamarind chutney) · soy (tamarind chutney) · shellfish (tamarind chutney) · fish (tamarind chutney)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 400 g | flour |
| 1 ½ tsp | instant yeast |
| 1 tsp | turmeric |
| 300 ml | water |
| 4 cup | cooked chickpeas |
| 2 tbsp | curry powder |
| 3 clove | garlic |
| 1 tsp | cumin |
| 1 l | neutral oil |
| ½ cup | tamarind chutney |
Steps
- mix8 minvery soft tacky doughMix flour, yeast, turmeric and salt with enough water to make a very soft tacky dough. Resist adding enough flour to make it stiff; bara should fry into pliable bread, not a dense roll.
- rest45 mincovered until visibly risenCover and let the dough rise until expanded and airy. The fermentation provides the internal softness that lets each fried bara bend around the chickpea filling.
- simmer25 minchickpeas soft with thick spoonable gravyCook curry powder, garlic and cumin briefly, add the chickpeas and enough water to simmer, then cook until very tender and lightly broken down. The channa should be saucy enough to soak the bread slightly without running off the sandwich.
- fry12 min175 C / 350 F oil, bara puffed but still softOil your hands, flatten small dough portions into thin rounds and fry quickly on both sides. Pull them while golden and pliable; prolonged frying turns the bara crisp, which works against the soft folded doubles texture.
- top5 minassemble immediately before eatingOverlap two warm bara, spoon curried channa into the center and finish with tamarind chutney and desired chile sauce. Serve immediately and expect the filling to be loose: doubles is designed as hands-on street food, not a tidy sealed sandwich.