Ingredients
-
-
1/3
-
1/4
-
1
-
2
-
1/2
-
1
-
1/2
-
1/2
-
-
1
-
1
-
1
-
3
-
4 1/2
Directions
Discover the Authentic Trini Doubles Recipe! Enjoy Caribbean fried dough and chickpea sandwiches, a beloved street food from Trinidad and Tobago. Perfect for a flavorful and unique culinary experience. Transport your taste buds to the vibrant streets of Trinidad and Tobago with our Authentic Trini Doubles Recipe. These delicious Caribbean fried dough and chickpea sandwiches are a beloved street food staple, combining the perfect blend of savory, spicy, and tangy flavors. Adapted with permission from Ramin Ganeshram’s “Sweet Hands: Island Cooking from Trinidad and Tobago,” this recipe delivers an authentic taste of the islands right in your kitchen.
### Why You’ll Love This Recipe:
1. **Authentic Caribbean Flavor:** This recipe brings the true essence of Trinidadian cuisine, with fluffy fried dough (bara) and flavorful chickpea filling (channa).
2. **Perfect Texture:** Achieve perfectly puffed dough rounds using instant yeast for delightful, pita-like puffs that are easy to fill.
3. **Versatile Dish:** Trini Doubles make for a fantastic snack, appetizer, or even a main course. They’re great for parties or as a unique meal option.
4. **Easy to Make:** With clear step-by-step instructions, even first-time cooks can recreate this iconic dish with confidence.
### Tips for Success:
– **Use Instant Yeast:** Ensure your dough puffs up perfectly by using 1 teaspoon of instant yeast.
– **Temperature Control:** Maintain the right temperature while frying to achieve evenly puffed and golden bara.
– **Prepare Fresh:** Doubles are best enjoyed fresh, so assemble them just before serving to retain their texture.
Pin this Authentic Trini Doubles Recipe for a delightful culinary journey to Trinidad and Tobago. Perfect for any occasion, these chickpea-filled fried dough delights are sure to impress. Happy cooking and enjoy the exotic flavors of the Caribbean!
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Steps
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1
Done
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To Make the Dough: |
|
2
Done
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Place the Warm Water, Sugar, and Yeast in a Separate Small Bowl. Set Aside Until the Mixture Bubbles. |
|
3
Done
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in a Large Bowl Combine the Flour, Salt, Turmeric, Cumin, and Black Pepper. Stir the Yeast Mixture Into the Flour Mixture and Add Additional Lukewarm Water as Neededabout 1/2 Cupuntil the Mixture Comes Together Into Slightly Firm Dough. Knead Until Smooth and Elastic and Cover With a Damp Cloth. Set Aside in a Warm Place to Rise Until Doubled in Size, About an Hour. |
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4
Done
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to Make the Filling:. |
|
5
Done
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If Using Dried Chickpeas, Drain, Place in a Pot With 6 Cups of Fresh Water. Simmer For About 1 Hour, or Until Tender. Drain and Set Aside. |
|
6
Done
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If Using Canned Chickpeas, Drain in a Colander and Rinse Well With Cold Water. Set Aside. |
|
7
Done
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Heat the Oil in a Heavy Skillet and Add the Onion. Cook Until Translucent. Add the Garlic and Stir Well, Frying For 1 Minute More. Add the Curry Powder and Mix Well. Cook For 30 Seconds and Add 1/4 Cup of Water. Stir in the Chickpeas, Cover and Simmer For 5 Minutes. Remove the Lid and Add 1 More Cup of Water. Stir in the Cumin, and Salt and Pepper, and Lower the Heat. Simmer Until the Chickpeas Are Very Tender. Set Aside. |
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8
Done
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to Complete the Doubles: Punch Down the Dough and Allow It to Sit For 10 Minutes. Pinch Off Walnut-Size Pieces of Dough and Flatten Each Into a Circle About 4 1/2 Inches in Diameter. Dampen Your Hands With Water If the Dough Is Sticky. |
|
9
Done
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Heat About 1 Cup of Canola Oil, at Least 3 Inches Deep in a Frying Pan or Medium Saucepan. Test the Oil by Sprinkling a Bit of Flour Into It. If the Flour Bubbles and Sizzles the Oil Is Ready. Add the Dough Circles and Fry, Turning Once, Until Lightly Browned on Both Sides, About 40 Seconds. Place 2 Tablespoons of Chickpeas on Each Piece of Fried Dough Add the Pepper Sauce, Kuchela, and Cucumber, If Desired. Top With Another Piece of Fried Dough. Serve. |
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10
Done
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* Kuchela Is a Spicy Condiment Made from Green Mangoes and Scotch Bonnet Peppers. Check West Indian Markets. |
