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Trinidad Doubles
By Ros Singh · wetrinifood.com
Makes 10 doubles
8 hrs 45 min (mostly soaking)
Fried flatbread sandwiches filled with spiced chickpea and split pea curry, a Trinidadian street food.
| prepOil a baking tray | |||||||||
| 3 cups / 360 g flour | Mix flour, yeast, sugar, chadon beni, turmeric & salt | Add warm water, knead to soft dough | Divide dough into 12 balls, cover & set aside | Heat oil for deep frying until very hot | Press & stretch dough ball thin | Fry bara, flip after 2 sec, flip again after 2 sec | Remove bara, drain on paper, cover to soften | Repeat frying for all 12 dough balls | Assemble: layer bara, spoon channa, add toppings & serve hot |
| 1 tsp yeast | |||||||||
| 1 tsp sugar | |||||||||
| 1 tsp ground chadon beni | |||||||||
| ½ tsp turmeric powder | |||||||||
| ½ tsp salt | |||||||||
| 1½ cups / 360 ml warm water | |||||||||
| oil for coating and rolling dough | Coat dough with oil, cover & rest 1 hr | ||||||||
| 1 cup / 200 g dried channa (chickpeas) | Wash chickpeas, remove bad ones | Soak chickpeas with baking soda 8 hrs | Drain & rinse chickpeas and dhal until water runs clear | Pressure cook channa, dhal, baking soda, salt & water 15 min | Depressurize, remove weight & lid | Stir in chadon beni, garlic, pepper, cumin, turmeric & amchar masala | Simmer 5 min, taste & adjust seasoning | ||
| ¼ tsp baking soda (for soaking) | |||||||||
| water for soaking chickpeas | |||||||||
| ¼ cup / 50 g dhal (yellow split peas) | Wash dhal, remove bad ones | Soak dhal in water | |||||||
| water for soaking dhal | |||||||||
| ½ tsp baking soda (for cooking) | |||||||||
| 3 tsp salt | |||||||||
| 10 chadon beni leaves, finely chopped | |||||||||
| 2 cloves garlic, finely chopped | |||||||||
| 1 tsp pepper (fresh or powdered) | |||||||||
| ½ tsp cumin or geera powder | |||||||||
| ½ tsp turmeric powder | |||||||||
| ¼ tsp amchar masala powder | |||||||||
| 3 cups / 720 ml water (for cooking channa) | |||||||||
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