An iconic street food from Trinidad and Tobago featuring seasoned chickpeas and curry sandwiched between two pieces of fried flatbread, served with tamarind sauce and other condiments.
Low-carbLow-cal
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Adapted from a video by caribbeanpot
Making Doubles (Trinidad & Tobago ) With Chef Ling
Fresh scallionsRemove roots and brown parts, roughly chop~2-3 stalksest.
Scotch bonnet pepperRemove seeds and white membrane to reduce heat, roughly chop1
WaterFor making green seasoning½ cup
White vinegarFor green seasoning, preservative1 tbsp
Dried chickpeasSoaked for 24 hours before cooking~2 cupsest.
Baking sodaAdded when pressure cooking to help tenderize chickpeas1 tsp
Vegetable oilFor cooking curry and frying bread~2-3 cupsest.
Curry powderFor cooking the chickpea curry2½ tbsp
Cumin (jeera)Dry toasted version for earthy and smoky flavor3 tbsp
SaltFor seasoning curry and doughto taste
Black pepperFor seasoning the curryto taste
HoneyFor blooming yeast, can use sugar instead1 tbsp
Active dry yeastFor leavening the dough2 tbsp
Warm waterFor blooming yeast, must be warm not hot~¼ cupsest.
All-purpose flourFor making bara flatbread4 cups
Turmeric powderFor yellow color and flavor1 tbsp
Tamarind sauceOptional condiment for serving~1/2-3/4 cupsest.
Steps
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1
Prepare green seasoning by roughly chopping fresh cilantro, thyme, and scallions, removing woody stems and brown parts.
2
Prepare Scotch bonnet pepper by wearing gloves, removing seeds and white membrane, then roughly chop.
3
Combine all chopped green seasoning ingredients in a food processor or blender with half cup water and one tablespoon white vinegar, blend until smooth.
4
Soak dried chickpeas in cold water for 24 hours in the refrigerator until they double in size.
5
Transfer soaked chickpeas to pressure cooker with one teaspoon baking soda and pressure cook for 38 minutes until very tender.
6
Bloom yeast by combining two tablespoons active dry yeast, one tablespoon honey, and warm water in a small jar, let sit 10-15 minutes until foamy.
7
Make bara dough by mixing four cups all-purpose flour, two and one-half tablespoons curry powder, three tablespoons cumin, and one tablespoon turmeric.
8
Add bloomed yeast mixture to dry ingredients and mix until very wet, sticky, and loose consistency forms.
9
Drizzle vegetable oil on top of dough to prevent crust formation and let proof in a warm place for 2-3 hours.
10
Heat vegetable oil in a pot over medium-high heat, add two tablespoons curry powder and three tablespoons cumin, toast until fragrant.
11
Add a little water to bloom the spices, then stir in prepared green seasoning and salt to combine.
12
Add cooked chickpeas to curry sauce and simmer for about 20 minutes until well flavored and color deepens.
13
Place fried bara flatbread in a warming container lined with paper towels to let it sweat and become pliable.
14
Oil your hands or put on oiled gloves, take a golf ball-sized piece of dough, place on oiled surface, and gently spread with fingers until very thin and nearly transparent.
15
Fry stretched dough in 350°F vegetable oil until golden brown on both sides.
16
Place fried bread in warming container with paper towels to allow it to sweat until soft and pliable.
17
Gently mash chickpeas in curry sauce with the back of a spoon, season with salt and black pepper to taste.
18
Place one piece of softened bara on a plate or paper, scoop curried chickpea mixture onto it, then top with a second piece of bara to form the doubles.
19
Serve with tamarind sauce or other condiments of choice.
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