My Trinidad

Photo by Chennette
Doubles is considered one of Trinidad's favourite street food. It's a sandwich of sorts made with two fried baras and filled with channa (chick peas/garbanzo beans as you can see from the pic above. It's is then topped with your choice of sauces such as chutney or pepper. It is delish and one of my favourites!

Recipe:

INGREDIENTS:

Bara:

2 cups flour
1/2 tsp salt
1 teaspoon curry powder
1 teaspoon gheera (cumin)
1/2 tsp ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

Filling (Curried Channa):

1 14 oz can channa, tinned
1 tablespoon curry powder
3 cloves garlic, min
ced
1 onion, sliced
1 tablespoon vegetable oil
2 tsp ground geera (cumin)
1 tsp Pepper sauce
2 tsp salt
1 tsp black pepper

METHOD:

1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
13. Use oil to moisten palms of your hands so that the dough wont stick to them.
14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper.
15. When all are cooked, fill baras with channa, add your toppings and enjoy.