Trinidad Doubles

Trinidad Doubles

Introduction :

A Caribbean Experience!

(Curried Chana and Bara)


Ingredients :


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

Filling (Curried Chana):

114 oz chana (chickpeas), tinned
1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tablespoon vegetable oil
2 tsp ground jeera (cumin)
1 tsp West Indian Pepper sauce
2 tsp salt
1 tsp black pepper


For Baras

1. In a large bowl combine the flour, salt, curry powder and jeera.
In a separate small bowl place the warm water, sugar and yeast and let it sit for 5 minutes.
2. To the flour, add the yeast mixture and enough water to make a firm dough. Mix well, cover with a damp cloth and allow to rise for 2 hours.
3. Punch down the dough and allow to sit for 10 to 15 minutes. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 5 inches in diameter. Use oil to moisten palms of your hands so that the dough won't stick to them.
4. Deep fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.

For the filling

1. Heat the oil in a heavy pot, add onion, jeera, 'garlic and saute, add curry powder mixed with 1/4 cup water. Stir for a few minutes.
2. Add the chana, stir to coat well and cook for 10 minutes. Mash some of the chana to thicken the sauce. When the chana is finished it should be moist and soft.
3. Add pepper sauce and season to taste with salt.