Doubles
Doubles
Ingredients
For the Curried Chickpeas
- 1 1/2 cups dried chickpeas, soaked overnight
- 4 cups cold water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, finely chopped
- 1 red chili, finely chopped
- 1 cinnamon stick, 1-inch piece
- 2 cardamom pods, lightly crushed
- 3 cloves
- 2 tablespoons green seasoning, (blend of herbs like cilantro, parsley, thyme, scallions, garlic, and hot pepper)
- 1 tablespoon turmeric curry powder
For the Dough (Doubles)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground turmeric
- 3/4 cup water, warm, plus more as needed
- 1/4 cup vegetable oil, plus more for frying
For Serving (Optional)
- as needed cucumber chutney
- as needed tamarind chutney
- as needed hot sauce
Instructions
- 1
Place the soaked chickpeas in a large pot with 4 cups of cold water. Bring to a rigorous boil over high heat for 10 minutes, continuously skimming off any foam or scum that rises to the top.
⏱️ 10 min
- 2
Reduce the heat to low, cover the pot, and simmer the chickpeas for 45 minutes, or until tender.
⏱️ 45 min
- 3
While the chickpeas are simmering, prepare the dough. In a large bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and ground turmeric. Mix well to combine the dry ingredients.
⏱️ 5 min
- 4
Gradually add the warm water to the dry ingredients, mixing with your hands or a spoon until a shaggy dough forms. Continue adding water, a tablespoon at a time, until the dough comes together and is soft but not sticky.
⏱️ 5 min
- 5
Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes, until smooth and elastic.
⏱️ 10 min
- 6
Shape the kneaded dough into a ball. Drizzle 1 tablespoon of vegetable oil over the dough, ensuring it's lightly coated. Place the dough back into the bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 1 hour.
⏱️ 60 min
- 7
Approximately 10 minutes before the chickpeas are finished simmering (around the 35-minute mark of their cooking time), heat 2 tablespoons of ghee in a large frying pan or skillet over medium heat.
⏱️ 2 min
- 8
Add the cumin seeds and coriander seeds to the hot ghee. Bloom for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 9
Add the minced garlic, grated ginger, green chili, and red chili to the pan. Cook for 1 minute, stirring frequently, until fragrant.
⏱️ 1 min
- 10
Add the cinnamon stick, cardamom pods, and cloves to the pan. Bloom for a further 1 minute, stirring.
⏱️ 1 min
- 11
Stir in the green seasoning and turmeric curry powder. Cook for 2-3 minutes, stirring, until the spices are fragrant and slightly darkened.
⏱️ 3 min
- 12
Carefully transfer the curry base from the frying pan into the pot with the simmering chickpeas. Stir well to combine.
⏱️ 2 min
- 13
Continue to cook the chickpeas and curry base together for another 15-20 minutes, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 20 min
- 14
To further thicken the curry, use a potato masher or the back of a spoon to mash about 1/4 of the chickpeas directly in the pot. Stir well.
⏱️ 2 min
- 15
Once the dough has rested, divide it into 8 equal-sized balls.
⏱️ 3 min
- 16
Arrange the dough balls on a lightly oiled tray, cover them with plastic wrap or a damp cloth, and let them proof for 15 minutes.
⏱️ 15 min
- 17
While the dough balls are proofing, heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 18
On a lightly oiled surface, take one dough ball and use your fingers or a rolling pin to gently spread it into a very thin, flat circle, about 4-6 inches in diameter. The dough should be almost translucent.
⏱️ 5 min
- 19
Carefully slide one flattened dough circle into the hot oil. Fry for 20-30 seconds per side, or until it puffs up slightly and turns a light golden color. Do not overcook, as they should remain soft.
⏱️ 5 min
- 20
Remove the fried doubles from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough balls.
⏱️ 5 min
- 21
To serve, place two warm fried doubles on a plate. Spoon a generous amount of the curried chickpeas over one or both doubles. Garnish with optional cucumber chutney, tamarind chutney, and hot sauce as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Doubles
For the Curried Chickpeas
- 1 1/2 cups dried chickpeas, soaked overnight
- 4 cups cold water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, finely chopped
- 1 red chili, finely chopped
- 1 cinnamon stick, 1-inch piece
- 2 cardamom pods, lightly crushed
- 3 cloves
- 2 tablespoons green seasoning, (blend of herbs like cilantro, parsley, thyme, scallions, garlic, and hot pepper)
- 1 tablespoon turmeric curry powder
For the Dough (Doubles)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground turmeric
- 3/4 cup water, warm, plus more as needed
- 1/4 cup vegetable oil, plus more for frying
For Serving (Optional)
- as needed cucumber chutney
- as needed tamarind chutney
- as needed hot sauce
Instructions
- 1
Place the soaked chickpeas in a large pot with 4 cups of cold water. Bring to a rigorous boil over high heat for 10 minutes, continuously skimming off any foam or scum that rises to the top.
⏱️ 10 min - 2
Reduce the heat to low, cover the pot, and simmer the chickpeas for 45 minutes, or until tender.
⏱️ 45 min - 3
While the chickpeas are simmering, prepare the dough. In a large bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, and ground turmeric. Mix well to combine the dry ingredients.
⏱️ 5 min - 4
Gradually add the warm water to the dry ingredients, mixing with your hands or a spoon until a shaggy dough forms. Continue adding water, a tablespoon at a time, until the dough comes together and is soft but not sticky.
⏱️ 5 min - 5
Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes, until smooth and elastic.
⏱️ 10 min - 6
Shape the kneaded dough into a ball. Drizzle 1 tablespoon of vegetable oil over the dough, ensuring it's lightly coated. Place the dough back into the bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 1 hour.
⏱️ 60 min - 7
Approximately 10 minutes before the chickpeas are finished simmering (around the 35-minute mark of their cooking time), heat 2 tablespoons of ghee in a large frying pan or skillet over medium heat.
⏱️ 2 min - 8
Add the cumin seeds and coriander seeds to the hot ghee. Bloom for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 9
Add the minced garlic, grated ginger, green chili, and red chili to the pan. Cook for 1 minute, stirring frequently, until fragrant.
⏱️ 1 min - 10
Add the cinnamon stick, cardamom pods, and cloves to the pan. Bloom for a further 1 minute, stirring.
⏱️ 1 min - 11
Stir in the green seasoning and turmeric curry powder. Cook for 2-3 minutes, stirring, until the spices are fragrant and slightly darkened.
⏱️ 3 min - 12
Carefully transfer the curry base from the frying pan into the pot with the simmering chickpeas. Stir well to combine.
⏱️ 2 min - 13
Continue to cook the chickpeas and curry base together for another 15-20 minutes, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 20 min - 14
To further thicken the curry, use a potato masher or the back of a spoon to mash about 1/4 of the chickpeas directly in the pot. Stir well.
⏱️ 2 min - 15
Once the dough has rested, divide it into 8 equal-sized balls.
⏱️ 3 min - 16
Arrange the dough balls on a lightly oiled tray, cover them with plastic wrap or a damp cloth, and let them proof for 15 minutes.
⏱️ 15 min - 17
While the dough balls are proofing, heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 18
On a lightly oiled surface, take one dough ball and use your fingers or a rolling pin to gently spread it into a very thin, flat circle, about 4-6 inches in diameter. The dough should be almost translucent.
⏱️ 5 min - 19
Carefully slide one flattened dough circle into the hot oil. Fry for 20-30 seconds per side, or until it puffs up slightly and turns a light golden color. Do not overcook, as they should remain soft.
⏱️ 5 min - 20
Remove the fried doubles from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough balls.
⏱️ 5 min - 21
To serve, place two warm fried doubles on a plate. Spoon a generous amount of the curried chickpeas over one or both doubles. Garnish with optional cucumber chutney, tamarind chutney, and hot sauce as desired.
⏱️ 5 min