Doubles (Trinidadian Bread with Curried Chickpeas)
Source and licence
"Doubles (Trinidadian Bread with Curried Chickpeas)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Doubles_(Trinidadian_Bread_with_Curried_Chickpeas), revision 4658443), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Doubles_(Trinidadian_Bread_with_Curried_Chickpeas)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658443
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Trinidad and Tobago. Associated with Trinidad and Tobago by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- colspan="5" style="text-align: center; background: #f5f5f5;;" |Dough
- 2 cups / 250 g Flour
- ½ tsp / 3 g Salt
- 1 tsp / 3 g Turmeric powder
- ½ tsp / 1.1 g Ground cumin
- ½ tsp / 2.1 g Sugar
- 1 tsp / 4 g Instant yeast
- 175 g Water
- colspan="5" style="text-align: center; background: #f5f5f5;" |Chickpeas
- 226.8 g (½ lb) / n/a Chickpeas (channa), soaked 8 hours
- 1 tbsp / 13.6 g Vegetable oil
- 3 cloves / 9 g Minced garlic
- 1 ea. / 110 g Onion, sliced
- 2 tbsp / 12.6 g Curry powder
- 1 ¼ cups / 296.25 g Water
- 1 pinch / 0.14 g Cumin powder
- 1 tsp / 6 g Salt
- Pepper
- colspan="5" style="text-align: center; background: #f5f5f5;;" |Other
- 1 cup / 218 g Oil for frying
- Hot pepper to taste
- Mango chutney to taste
Method
- 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.
- 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.
- 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.
- 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.