Doubles Chickpea And Potato Curry With Urad Bara#EattheWorld

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I,  believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour. 
It’s a messy sandwich to eat, that’s  ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)

2 Cups All Purpose Flour 
½ Cup Split Urad Dal/ Beluga Lentils  
2 - 3 Cloves Garlic - chopped 
1 Green Chilly 
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast 

½ Teaspoon Salt or to taste 
Oil for deep frying
Wash and soak the split urad dal for at least 5 -6 hours.  Wash to remove as many as possible all the loose skins from the lentil.  
Grind with green chilly to a fine paste adding just a little water to make a thick paste.
Mix rest of the dry ingredients together in a bowl.
Add the ground paste and knead until a smooth, loose and stretchy dough is formed.
Add a tablespoon of oil  and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.
Wet your hands take a small ball of batter and  flatten it on your hand into a circle/a  puri.
Heat oil over a medium low flame.
Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.
These are so light and  fluffy bara.  
Chickpea And Potato Curry
Serves 6

2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic -  minced
2 Tablespoons Curry Powder,
½  Teaspoon Cumin powder 

½  Teaspoon Paprika powder
2  Cups Vegetable Broth
½  Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley -  chopped
Salt and Pepper to taste
1  Tablespoon ghee, mixed with 1 Tablespoon of flour

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder  and 
 potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine. 
Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. 

The Curry is ready!!  
To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the
Cucumber Chutney 
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of 
½ Lime
1 Green Chilly - chopped
1/2 Teaspoon  Brown sugar 

2 Tablespoons  Coriander Leaves - chopped
Salt to taste
Take all the ingredients and pulse it once.  Stir it lovingly into a bowl. Season to taste if necessary.  
Enjoy with Doubles!!!
To Assemble the Doubles
Take a bara, 
place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!! 
Hmmm..simply delicious and yum!! 
You can slice into a pocket like a mini pita sandwich, or fold it like I did  or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.
Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables
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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Sneha! This looks amazing. And I have never heard of cucumber chutney, so I'm excited to try it. Thanks for the inspiration.

  2. They may be messy but probably not like the mess I make eating pani puris. I'd probably eat the bread on the side, and dip that in chutney to keep my shirt clean. :D

  3. I love the flavors in the bread and the stew looks amazing. Then add that sauce...I am swooning.

  4. I grew up eating doubles from Caribbean bakeries in Brooklyn. Then I got to taste the real thing when I visited Trinidad. Yours look just as good as the ones I had there!