Making Doubles - A Street food

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 in warm water overnight with 1 tablespoon of baking soda and salt to tenderize them.

Strain and wash the soaked chickpeas with warm water the next morning.

Boil chickpeas in a pot of boiling water for about 10 minutes, skimming off any froth.

Add 1 cup of soaked split peas to the boiling chickpeas and continue cooking.

In a large bowl, combine 3 cups of flour, 2 tablespoons of baking powder, 2 tablespoons of dry yeast, 0.5 tablespoons of turmeric powder, and 1 tablespoon of sugar, mixing well.

Gradually add 2 cups of lukewarm water to the flour mixture, kneading until the dough is slightly mushy and softer than roti.

Add cooking oil to the dough to keep it moist and let it rest for about 3 hours.

After resting, add chopped onion, green seasoning, cilantro, celery, green onion, 1.5 tablespoons of curry powder, 0.5 tablespoons of roasted jeera, and salt to taste to the chickpea mixture.

Check the dough; it should be risen and soft. Form golf-sized balls of dough and flatten them on a lightly oiled surface.

Stretch the flattened dough as thin as possible, ignoring any small holes that may form.

Test the frying oil by inserting a wooden spoon; if it bubbles, the oil is hot enough.

Fry the dough pieces one by one in the hot oil, cooking for about 2-3 seconds on each side until golden brown.

Remove the fried dough and let it cool in a container.

Assemble the doubles by placing a generous amount of chickpea filling between two pieces of fried dough.

Top with bandana sauce, tamarind sauce, hot pepper, and grated cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens