Doubles (Trinidadian Bread with Curried Chickpeas)
Total Time
2 hours
Servings
8
Dough
Flour 2 cups 250 g 100%
Salt ½ tsp 3 g 1.2%
Turmeric powder 1 tsp 3 g 1.2%
Ground cumin ½ tsp 1.1 g 0.44%
Sugar ½ tsp 2.1 g 0.84%
Instant yeast[note 2] 1 tsp 4 g 1.6%
Water [note 3] 175 g 70%
Total 438 g 175%
Chickpeas
Chickpeas (channa), soaked 8 hours 226.8 g (½ lb) n/a
Vegetable oil 1 tbsp 13.6 g n/a
Minced garlic 3 cloves 9 g n/a
Onion, sliced 1 ea. 110 g n/a
Curry powder 2 tbsp 12.6 g n/a
Water 1 ¼ cups 296.25 g n/a
Cumin powder 1 pinch 0.14 g n/a
Salt 1 tsp 6 g n/a
Pepper
Other
Oil for frying 1 cup 218 g n/a
Hot pepper to taste
Mango chutney to taste
In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
2 hours
Boil soaked chickpeas in salted water until tender. Drain well.
Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup (60 ml) water; sauté for a few minutes.
Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
5 minutes
Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
Punch down dough and allow to relax for 15 minutes.
15 minutes
To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4–5 inches in diameter; use water to moisten palms of hands.
Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.
Add pepper sauce and mango chutney to taste.