West African Spice Infused Doubles
Traditional doubles with a smoky depth using West African grains of selim in the chickpea broth.
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Ingredients
- 2 cups all-purpose flour
- 1 cup dried chickpeas (soaked overnight)
- 2 pods grains of selim (crushed)
- 1 teaspoon turmeric powder
- 1/2 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 tablespoon curry powder
- 3 pieces garlic cloves (minced)
- 1/2 pepper scotch bonnet pepper (finely chopped)
- 1 teaspoon ground cumin
- 2 cups vegetable oil for frying
- 1 1/2 teaspoons salt
Instructions
- 1
In a large bowl, mix flour, yeast, sugar, 0.5 tsp turmeric, and 0.5 tsp salt with 0.75 cups warm water to form a soft, sticky dough; let rise for 2 hours.
- 2
Boil the soaked chickpeas in 4 cups of water with the grains of selim, remaining turmeric, and salt until tender but not mushy (about 45-60 minutes).
- 3
Heat 1 tablespoon of oil in a skillet and sauté the garlic, cumin, curry powder, and scotch bonnet for 2 minutes until fragrant.
- 4
Add the sautéed spice mixture to the chickpeas and simmer for another 15 minutes until the liquid thickens into a gravy; remove the grains of selim pods.
- 5
Punch down the risen dough and, with oiled hands, form into small balls roughly the size of a golf ball.
- 6
Flatten each ball into a thin 4-inch circle and deep fry in hot oil for 30 seconds per side until puffed and golden.
- 7
Drain the fried dough (bara) on paper towels and keep warm in a covered container to maintain softness.
- 8
To serve, place two pieces of bara on a plate, top generously with the spiced chickpea filling, and add a dash of mango chutney if desired.
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