Trini Doubles recipe || MUST TRY ||Trini food || Vegetarian meals ||

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.

Mix 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 teaspoons of brown sugar, and 1.5 teaspoons of yeast until well incorporated.

Gradually add lukewarm water until there's no more dry flour left, forming a sticky dough.

Knead the dough for a few minutes until smooth, avoiding additional dry flour.

Coat the dough with 1 teaspoon of vegetable oil and knead it in.

Cover the dough with a damp paper towel and let it rest for 30 minutes.

Prepare the chana by boiling 1/2 cup of split peas with pimento peppers and garlic cloves for about 45 minutes until soft, then puree.

Rinse 1 cup of pre-soaked chana to reduce saltiness.

In a pot, add 1 cup of water, garlic, and the rinsed chana, cover and cook for 5 minutes.

Add 1 teaspoon of baking soda and the split pea puree to the chana, cover and cook for an additional 5 minutes.

Thicken the chana sauce by gently pressing down on some of the chana greens, taste for salt and adjust accordingly.

Pinch off small pieces of the rested dough, cover with a damp paper towel to prevent drying out.

Flatten each dough piece on an oiled surface, aiming for a thin, circular shape.

Fry each barra in hot oil for about 6 seconds total, flipping halfway through, then remove and store in an airtight container lined with paper towel.

Assemble the doubles by laying down two barras, topping with chana, mango sweet sauce, and optional pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens