Doubles

Component 1: The Bara (The Flatbread)

This is the foundation. We need a soft, slightly chewy, and pillowy flatbread.

1. Activate the Yeast: In a very large bowl, dissolve the sugar in the warm water and milk. Sprinkle the yeast over the top. Let it sit for 10 minutes until it's frothy.
2. Make the Dough: In a giant mixing bowl, whisk together the flour, turmeric, baking powder, and salt. Make a well in the center and pour in the yeast mixture. Mix with a sturdy spoon (or a dough hook on an industrial mixer) until a soft dough forms.
3. Knead and Rise: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a giant, oiled bowl, turn it to coat, cover with a damp cloth, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
4. Portion and Rest: Punch down the dough. Pinch off golf-ball-sized pieces (about 1.5 oz each). Roll them into smooth balls, place them on oiled sheet pans, cover again, and let them rest for another 30 minutes. This second rest is crucial for soft bara!
5. Roll and Fry: When ready to serve, flatten each ball into a 5-6 inch circle. Don't use too much flour. Heat oil in a large, deep skillet or electric griddle (about 1/2 inch deep) to 350°F (175°C). Fry each bara for about 1-2 minutes per side until puffy and golden brown. Drain on wire racks over sheet pans. Keep warm in a low oven.

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Component 2: The Channa (Curried Chickpeas)

This is the soul of the doubles. We want it flavorful, slightly saucy, and perfectly spiced.

1. Cook Chickpeas: If using dried chickpeas, soak them overnight. The next day, drain and boil them in a very large stockpot with fresh water until very tender. Drain, reserving some of the cooking liquid.
2. Make the Curry Base: In your largest pot or tilting skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft. Add the minced garlic and grated ginger and cook for another 2 minutes until fragrant.
3. "Burn" the Curry: This is the secret! Lower the heat and add the curry powder and cumin to the oil. Stir constantly for 1-2 minutes until the spices are fragrant and "toasted." This step removes the raw taste and brings out the deep flavor. Be careful not to burn it!
4. Combine and Simmer: Immediately add the cooked chickpeas to the pot and stir well to coat them in the curry mixture. Add enough of the reserved chickpea water (or plain water) to create a little gravy. Add the whole Scotch Bonnet peppers. Season generously with salt and black pepper.
5. Simmer: Let the channa simmer gently for at least 30-45 minutes for the flavors to meld. The chickpeas should be tender but not mushy, with a bit of saucy gravy. Keep warm.

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Component 3: The Chutneys & Toppings

This is where the magic happens! The contrast is everything.

1. Kuchela (Green Mango Chutney):

• If you can't find prepared kuchela, a quick large-scale alternative is a finely grated green mango or green papaya relish with lime juice, salt, and a touch of mustard.
• For true scale, it's best to source this pre-made.

2. Quick Tamarind Date Chutney (Sweet & Tangy):

• In a large pot, combine 4 cups tamarind concentrate (or paste), 2 cups pitted dates, 8 cups water, 1 cup brown sugar, 1 tbsp cumin, and 1 tsp chili powder.
• Simmer for 30 minutes until dates are soft. Blend with an immersion blender until smooth. Strain for a silky texture.

3. Pepper Sauce (For the Brave):

• Simply blend a bunch of Scotch Bonnet peppers with a little vinegar and salt. Label this clearly!

4. Optional Garnish:

• A giant bowl of thinly sliced or grated cucumber. This provides a cool, fresh crunch that balances the spice perfectly.

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Assembly Station Setup for a Crowd

Lay it out in this order on a long table:

1. Warm Bara: Keep them covered in a warm holding cabinet or on a griddle set to low.
2. Warm Channa: In a large steam table pan.
3. Cucumber Garnish: In a large chilled bowl.
4. Kuchela (if using)
5. Tamarind Chutney
6. Pepper Sauce (with a warning sign!)

The Technique: For each serving, take TWO bara (it's called "Doubles" for a reason!). Place them slightly overlapping. Spoon a generous amount of channa in the center. Let your guests then add their desired toppings.

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Storage Container

• Store in a container for up to a week.
• Let everything cool down before wrapping in foil or plastic wrap. Hot items promote sogginess

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Can I add other veggies or potatoes with the chickpeas?

No. This is not negotiable. If you add anything more, its your recipe and everyone will judge you.