Trinidadian Doubles

Ingredients

• 250g Chickpeas, dried
• 1 EL Curry powder
• 1 TL Cumin, ground
• 1/2 TL Turmeric, ground
• 1 Onion, small, chopped
• 2 Zehen Garlic, minced
• 1 Scotch Bonnet pepper, deseeded and minced (optional)
• 400g All-purpose flour
• 1 TL Baking powder
• 1/2 TL Turmeric, ground (for bara)
• 1 TL Salt
• 2 EL Vegetable oil (for bara)
• ca. 200ml Water
• 500ml Vegetable oil (for frying)

Instructions

1. Soak dried chickpeas overnight or boil for 1 hour until tender. Drain and set aside.
2. For the Channa: Heat oil in a pot. Sauté onion, garlic, and Scotch Bonnet (if using) until fragrant. Add curry powder, cumin, and turmeric, and toast for 1-2 minutes.
3. Add the cooked chickpeas and about 250ml water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sauce thickens. Stir occasionally.
4. For the Bara: In a large bowl, mix flour, baking powder, turmeric, and salt. Add oil and gradually add water to form a soft, sticky dough.
5. Divide the dough into about 12-15 small balls. On a lightly floured surface, roll each ball into a thin, round flatbread (about 10-12 cm diameter).
6. Heat vegetable oil in a deep pan or wok over medium heat. Fry the bara individually until golden brown and puffed (about 30-60 seconds per side). Drain on paper towels.
7. To serve: Place two bara on a plate, generously spoon channa over them, and garnish with cilantro or hot sauce as desired.

Nutrition