Trini Doubles Food

DOUBLES

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

TRINI DOUBLES

Steps:

• Additional Ingredients needed: 3 tablespoons West Indian Massala (see.
• Kuchella (see.
• Soak the channa in the water overnight (or gently boil it with a little massala for about 3 hours).
• Mix the massala with 1/2 cup of water. Heat the oil in a large skillet and add the garlic, onion, and the massala mixed with water. Saute for 2 to 3 minutes.
• Drain the channa, add it to the skillet, and stir well. Add 1 1/2 cups water, the Congo pepper, and the cumin, cover, and simmer, stirring occasionally, until the channa is very soft, about 1 hour. Add the remaining 1/2 cup water if the channa begins to dry out. Add salt and pepper to taste.
• To assemble the doubles, take one piece of bara bread and spread the channa mixture over it. Add hot sauce and kucheela to taste, then place the second piece of bara bread over it to make a sandwich.

TRINI DOUBLES: CARIBBEAN FRIED DOUGH AND CHICKPEA SANDWICHES

Steps:

• To make the dough:
• Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
• In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed-about 1/2 cup-until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
• To make the filling:.
• If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
• If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
• Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
• To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
• Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.
• * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.

TRINIDADIAN DOUBLES

Steps:

• Combine 3 cups of flour with cumin, curry powder, turmeric and salt in a bowl. In a separate bowl combine water, sugar and yeast. Set aside until bubbles begin to form on surface of water, about 10 minutes. Add flour mixture to water and work until a soft dough forms. Add more flour if dough is too wet.
• Place a little oil on the palms of hands and begin to knead dough for 2 minutes. Form into a ball and place in an oiled bowl. Cover with a dish towel and place in a warm place until ball doubles in size, about 90 minutes.
• Punch down dough and form into 18-20 golf ball size portions. Take 1 portion and roll out into a flat pancake, about 1/4-inch thick. If dough is sticking, oil both sides and continue. Repeat with remaining portions.
• Pour enough vegetable oil into a frying pan until 1/2 inch deep. Heat over high until oil reaches 350°F then adjust heat to maintain temperature. Fry each flat bread, one at time, until puffed and golden, about 20 seconds per side.
• To make the curry, heat oil in a large pan over medium high. Add in cumin seeds and toast until fragrant, about 15 seconds. Add in onion and garlic, and reduce heat to medium. Continue to cook until onions are translucent, about 2 minutes.
• Add in nutmeg, paprika, curry powder, cayenne pepper and stir. Cook for 1 minute then add in chickpeas and chicken stock.
• Cook until liquid reduces and mixture has thickened, about 15 minutes. Taste and adjust seasoning.
• To make the cucumber chutney, combine all ingredients in a small bowl and let stand for 15 minutes.
• Spoon the chickpea curry over the flat bread. Garnish with fresh cilantro and green onion and top with cucumber chutney. Serve with tamarind chutney.

TRINI DOUBLES RECIPE

Steps:

• Add flour, yeast, sugar, salt and turmeric to a large bowl. Mix to combine.
• Add ground chadon beni and ¾ cup of warm water. Mix.
• Continue adding a little warm water at a time while kneading to form a soft, smooth dough.
• Coat the dough with oil (about 1 tsp of oil). Cover and rest for 1 hour.
• Oil a baking tray and rub your hands with oil.
• After the hour, divide the dough into 12 equal parts. Roll into small dough balls and place on the prepped tray. Cover and set aside.
• Place a large pot on medium to high heat. Leave to heat up. Add enough oil for deep frying (about 2 cups) and allow to get very hot.
• Coat your flat working surface with a teaspoon of oil. Coat your hands too.
• Place one dough ball on the oiled surface. Press down and out to spread out the dough as thin as possible, making sure the edges are thin and uniform (holes are normal).
• Lift the bara and place in very hot oil.
• Flip over when it floats (about 2 seconds after adding it to the oil). Flip again within 2 seconds.
• Remove from oil. Place on paper napkins in an airtight container or cooler. Cover to trap the heat, which will cause it to soften.
• Repeat for all other dough balls.
• Check dried chickpeas and yellow split peas. Remove any bad peas. Wash until the water runs clear.
• Add chickpeas to a large bowl filled with water. Mix in 1/4 tsp baking soda. Cover and set aside to plump up (about 8 hours).
• Add split peas to a small bowl filled with water. Cover and set aside.
• Drain water after the soaking time. Rinse repeatedly until the water runs clear.
• Add rinsed channa and dhal to a pressure cooker with 3 cups water, 3 tsp salt and 1/2 tsp baking soda.
• Cover and place on high heat until steam escapes from the top. Add the weight. Reduce heat to low and pressure cook for 15 minutes.
• Remove from heat, depressurize completely and remove the weight and lid.
• Place the opened pressure cooker back on low heat.
• Mix in chopped chadon beni, garlic, pepper, geera or cumin powder, amchar masala and turmeric.
• Cook for 5 more minutes. Taste test and adjust salt, pepper and spices to your taste.
• Place two bara on wax paper or a plate with one slightly offset from the other.
• Pour a spoonful of channa over the bara.
• Add your favorite toppings.
• Serve hot.

DOUBLES

Steps:

• Make dough:
• In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
• In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
• Make filling:
• If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
• In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
• Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
• Assemble:
• Punch down risen dough and allow to rest 10 minutes.
• Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
• In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
• Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.