Trini Doubles Recipe - Step by Step - Episode 723

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.

Soak chickpeas and split peas overnight.

Boil the soaked chickpeas and split peas, skimming off impurities as they float to the top.

Add baking soda to the boiling mixture and cook until tender.

In a pot, heat 1 tablespoon of oil over medium heat and add chopped onions, pimento peppers, and minced garlic, cooking until tender.

Stir in mild curry powder and a small amount of Dokken good curry powder, cooking for about a minute.

Add water to the curry mixture and cook until it thickens.

Incorporate the cooked chickpeas and split peas into the curry, cooking until everything is tender and the sauce thickens.

Use the back of a spoon to mash some of the greens to thicken the mixture.

In a bowl, combine flour, baking powder, yeast, and turmeric, then add warm water to form a soft dough.

Knead the dough until smooth and supple, adding a little oil if necessary.

Cover the dough with a damp towel and let it rest for 5 minutes.

Divide the dough into balls, adjusting the size based on how big you want the doubles to be.

Flatten the dough balls on a greased countertop and fry in piping hot oil, flipping until cooked on both sides.

Drain the fried dough on paper towels.

Assemble the doubles by placing two pieces of fried dough on parchment paper, adding the chickpea mixture, cucumber chutney, and any additional condiments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens