🇹🇹 How to make Trini Doubles | Tamarind Sauce | Cucumber | Culantro Sauce

chickpeas

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans maintain protein content while offering a different flavor.

mango chutney

🥗Healthier: apple chutney

💰Cheaper: homemade fruit preserve

Apple chutney is lower in sugar and can be made easily.

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: cumin and turmeric

Homemade blends can be fresher and tailored to taste.

pepper sauce

🥗Healthier: salsa

💰Cheaper: hot sauce

Salsa can provide a fresh flavor with less heat.

In a large bowl place all dry ingredients for bara and mix well.

Add in water slowly while mixing. Knead until dough becomes soft and pliable, but not sticky.

Form into a ball and coat with oil, cover and set aside for 1 hr.

When dough has risen, form into small balls about the size of a golf ball.

Heat oil in a large frying pan on medium high heat.

Flatten the balls into thin large circles and place into oil.

Fry for 2-3 seconds per side, then place on brown paper or paper towels.

For channa, soak dried chickpeas overnight with baking soda, then drain and boil until softened with baking soda and salt.

Add softened channa to a saucepan on medium heat with all ingredients and simmer for 20 mins, adding water as needed.

For tamarind chutney, add all ingredients into a saucepan on medium heat and simmer for 20-25 minutes.

For culantro sauce, mix all ingredients in a small bowl.

For cucumber chutney, mix all ingredients in a small bowl.

To assemble doubles, place two baras on a plate slightly overlapping each other, top with channa and chutneys.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens