Doubles 🇹🇹 (Trinidad & Tobago Street Food)

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.

Soak 2 cups of dried channa and 1/2 cup of yellow split peas in water overnight with 2 teaspoons of baking soda.

Wash and drain the soaked chickpeas and split peas, then add more water and boil until tender.

In a bowl, combine 2-3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of instant yeast, 2 teaspoons of sugar, and 1/4 teaspoon of turmeric powder.

Gradually add 1/2 to 1 cup of lukewarm water to the flour mixture, mixing until a soft dough forms.

Let the dough rest in a warm place.

Heat 2 tablespoons of oil in a deep pan for frying.

Divide the dough into small balls, flatten each ball into a disc, and fry until golden brown.

In a separate pan, add the boiled chickpeas and split peas, along with 1 teaspoon of baking soda, 1 teaspoon of grounded geera, 1 teaspoon of amchar massala, 1/2 teaspoon of turmeric powder, 3 tablespoons of green seasoning, and 1 teaspoon of salt. Cook until heated through and flavors meld.

Assemble by placing the chickpea mixture between two fried bara.

Cooking Techniques

Spice Level:

Allergens