Learn how to make Doubles at home – Trinidad Recipe Series
One of the most eaten foods in Trinidad and among other follow Caribbeans is doubles.
A lot of doubles making & eating will take place during Trinidad Carnival 2012. You can eat it in the morning, evening, night time, just about anytime I believe.
Especially, if your now coming from a fete like insomonia or girl power, as soon as you see the double man, you know there will be a line.
Today, I wanted to share with you a recipe I learn how to make during my Trinidad Carnival 2011 holiday.
Why not learn how to make one of the one most celebration Trinidadian foods. I saw a post by TrinidadCarnivals.com on facebook fanpage talking about how to eat double but why not learn how to make them so you can eat them anytime.
Doubles (Bara and Curried Channa)
Wikipedia defines Doubles as a common street food in Trinidad and Tobago. It is a sandwich made with two flat fried “breads”, called “bara” filled with curried chick peas or garbanzo beans, commonly called channa (from Urdu/Hindi/Bhojpuri “chanaa”).
Topped with a variety of spicy chutneys (mango, cucumber, coconut, tamarind) and extra pepper sauce (ranging from a dash “slight” to much more), this delicacy is undoubtedly the most popular fast food in Trinidad and Tobago.
It is usually eaten for breakfast, and sometimes lunch, but can be a late night snack as well.
Among the many popular doubles “hot spots” are the pioneer – Sleepy’s Doubles at St Helena Junction, Deen’s Doubles in San Juan, Ali’s Doubles in San Fernando, “Sauce Doubles” in Curepe, “Johnny’s Doubles” in La Romaine and Golconda.
Also you will read below how much hard work and preparation goes into making this delicious street food that we all love. If you decide to make this let us know and send us a picture as you can see mines pictures below:
Doubles (Bara and Curried Channa) – Trinidad Recipe
Listed below is what ingredients you will need to make you own doubles at home
2 Cups Flour
1/2 tsp Salt
1 tsp saffron powder
1/2 tsp ground geera
1 tsp yeast
1/2 cup warm water
1/4 tsp sugar
Oil for frying
1/2 ib channa (soaked overnight or canned)
1 1/2 tbsp curry powder
3 cloves garlic (minced)
1 onion (sliced)
Salt and hot pepper
Pinch of ground geera
- In a large bowl combine flour, salt, saffron, geera
- In a small bowl place warm water, sugar and yeast, allow to rest for about 5 mins until dissolved
- Add yeast mixture to flour and enough water to make a slightly firm dough. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
- Boil soaked channa with salt and /2 tbsp curry until tender. Drain channa.
- Heat oil in a heavy skillet or iron pot, add garlic, onion, and 1 tbsp curry powder mixed with 1/4 cup water, saute for a few minutes.
- Add channa, stir to coat well and cook for 5 mins. Add 1 cup water, geera, salt, pepper, cover, lower heat and simmer until peas are very soft. Add more water if mixture burns, but when channa is finished, it should be soft and moist. Season to tast with salt, if necessary.
- Dough should be punched down an allowed to relax for 10 -15 mins.
- To shape bara, take about 1 tbsp of dough, pat with both hands to flatten to a circle 4″ to 5″ in diameter. Use water or little oil to moisten palms of hands as dough might stick to hands.
- Fry in hot oil, turn once and drain on kitchen paper.
- When all are cooked, filled with channa by placing 2 tbsp cooked channa on a bara and cover with another bara. Pepper sauce or mango chutney goes well with it.
- Take a picture and send it to me to post
- Eat and enjoy
Dont forget to like my facebook fanpage below