Learn to make the Best Trini Doubles with Condiments

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 4 cups of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of salt, 2 teaspoons of instant yeast, a pinch of turmeric, and 4 teaspoons of brown sugar in a bowl.

Gradually add water and mix with fingers until combined, no real kneading required.

Rub the dough with oil, cover, and set aside to rest for at least 1 hour or up to 6 hours.

Soak 1 pound of chickpeas overnight with 1 teaspoon of baking soda.

Rinse and drain chickpeas, then place in a pot with 12 cups of water and 2 teaspoons of salt, and cook over high heat for about 1 hour until soft.

Prepare condiments: chop 1 pound of mango into small pieces, and prepare 1 cucumber by grating it.

In a separate pot, bring 4 cups of water to a boil, add 1.5 cups of sugar, 1 teaspoon of jeera, and 1 teaspoon of achar masala, then add chopped mango and boil until it thickens.

Roast peppers under the broiler until charred.

After chickpeas are cooked, add 2 tablespoons of minced bandana, 2 tablespoons of minced garlic, and 1 teaspoon of turmeric, and cook for an additional 20 minutes.

Divide the dough into small pieces, rub oil on hands if sticky, and shape into discs.

Heat vegetable oil in a pot for frying, ensuring it is hot enough before frying the discs until golden brown.

Place fried discs on a paper towel-lined tray to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens