Doubles are a delicious and popular Caribbean street food. They’re made up of two soft, puffy fried breads (or baras), hence the name doubles, stuffed with a filling of tasty chickpeas and eaten with chutney (cucumber, in this case)
oubles are a delicious and popular Caribbean street food. They’re made up of two soft, puffy fried breads , hence the name doubles, stuffed with a filling of tasty chickpeas and eaten with chutney . Unless you’ve tried them, however, it’s hard to do them justice – it’s a bit like telling someone who has never heard of Elton John that he’s a great pop star. So may I make a suggestion? Please stop by one of the UK’s many roti shops and order one , then pop back here at a later date to make these.
Grate the cucumber, put it in a sieve with a half-teaspoon of salt, toss with your hands and leave to steep for 10 minutes. Drain without pressing the cucumber, then put it in a bowl with the garlic, hot sauce and chopped coriander leaves. Mix to combine, then put to one side. To cook the baras, oil a plate and divide the dough into eight equal balls. Working with one ball at a time, press each piece of dough into the plate, work it with your fingertips into a 10cm-12cm disc and put on a large tray. Repeat with the remaining dough.
Pour enough oil into a large frying pan so it’s about ¾cm deep, then put on a medium heat. Once the oil is hot, drop in a very small pinch of dough– if it bubbles up immediately, the oil is hot enough. Cook the first two breads on one side for 35-45 seconds, then turn with a spatula and repeat on the other side, until golden. Transfer to a plate lined with kitchen paper, to drain, and repeat with the remaining baras.
To serve, put a bara on each plate. Ladle a quarter of the chickpea mix on top of each one, spoon over some chutney and top with a second bara. Serve with more hot sauce, if you like, if you like.
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