Classic Trinidadian Street Doubles

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoon Active dry yeast
• 1.5 teaspoons Ground turmeric
• 15 ounces Canned or soaked chickpeas (channa)
• 2 tablespoons Curry powder
• 0.25 cup Culantro (shado beni) or cilantro
• 4 pieces Garlic cloves, minced
• 1 teaspoon Ground cumin (geera)
• 2 cups Vegetable oil for frying
• 1 teaspoon Sugar
• 0.5 teaspoon Scotch bonnet pepper, minced(optional)
• 0.75 cup Warm water

Instructions

1. 1

   Prepare the barra dough by mixing flour, yeast, 0.5 tsp turmeric, sugar, and warm water. Knead into a soft, slightly sticky dough and let rise for 1.5 to 2 hours.

2. 2

   For the channa, sauté half the minced garlic and curry powder in a pot with a little oil until fragrant, then add the chickpeas and enough water to cover them.

3. 3

   Simmer the chickpeas until very soft, stirring occasionally to break some down to create a thick gravy; season with salt, cumin, and shado beni.

4. 4

   Once the dough has risen, punch it down and form into small balls about the size of a golf ball using oiled hands.

5. 5

   Flatten each dough ball into a very thin, 4-inch wide circle on an oiled surface.

6. 6

   Heat vegetable oil in a deep skillet and fry each barra for only 5-10 seconds per side until they puff up but remain soft and pale yellow.

7. 7

   Drain the fried barra on paper towels and keep them wrapped in a clean cloth to stay warm and pliable.

8. 8

   To serve, place two barras on a plate or wax paper, top with a generous scoop of the curried channa, and add optional pepper sauce or mango chutney.