🇹🇹 Trinbagonian DOUBLES Recipe by Chef Shaun | Foodie Nation

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

coconut chutney

🥗Healthier: avocado spread

💰Cheaper: sour cream

Sour cream is more accessible and adds creaminess.

Sift flour to eliminate lumps and ensure consistency.

Add brown sugar, baking powder, yeast, turmeric powder, and salt to the sifted flour and mix well.

Make a well in the center of the flour mixture and gradually add lukewarm water, mixing in the dry ingredients.

Hydrate the flour mixture a little at a time, pulling the hydrated mixture to one side to avoid over-watering.

Continue mixing until the dough comes together, ensuring it remains rough and not over-mixed.

Coat the dough with about a tablespoon of vegetable oil to prevent drying and sticking, then cover with a damp cloth and let it rest for an hour.

For the chana, heat mustard oil in a small saucepan over medium heat.

Add carpole leaves and hot pepper to the heated oil.

Next, add whole jira seeds, curry powder, and fenugreek seeds, cooking for about 2-3 minutes.

Add garlic, being careful not to burn it, then add soaked chickpeas and split peas, mixing well to coat them in the curry mixture.

Reduce heat to low, cover, and cook for 3 minutes before adding water and bringing to a boil.

Lower the heat and simmer for about 30 minutes to an hour, checking for desired texture.

After 30 minutes, check the chana and allow it to continue cooking until it reaches the desired consistency.

Uncover the dough to see it has doubled in size and prepare to fry the bara.

Add vegetable oil to a pot and heat to 390-395 degrees Fahrenheit.

Grease hands with oil and lightly grease the counter before breaking off 2-ounce pieces of dough.

Spread each piece of dough as thin as possible without creating holes, then add to the hot oil.

Fry each piece for about 2 seconds on each side, flipping quickly.

Check the chana and add shadow Benny, salt, and black pepper to taste, continuing to cook until desired texture is reached.

Stir the chana before assembling the doubles, ensuring it has thickened up nicely.

Prepare condiments for serving, including Tamarind sauce, roasted coconut chutney, Scotch bonnet pepper sauce, cucumber chutney, and mango anchar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens