Trinidadian Doubles
Trinidad's iconic street breakfast: two pieces of soft fried turmeric flatbread (bara) sandwiching curried chickpeas (channa). Eat with tamarind sauce and pepper sauce.
Ingredients
- Bara: 2 cups flour, 1 tsp turmeric, 1 tsp cumin, 1 tsp instant yeast, 1/2 tsp salt, 1 cup warm water
- Channa: 2 cans chickpeas, 1 onion (diced), 4 cloves garlic, 1 tbsp curry powder, 1 tsp cumin, 1 scotch bonnet, 2 tbsp oil, salt
- Tamarind sauce: 1/4 cup tamarind paste, 2 tbsp brown sugar, 1/2 cup water
Instructions
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1
Bara: Mix flour, turmeric, cumin, yeast, and salt. Add water to form a sticky dough. Let rise 1 hour.
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2
Channa: Sauté onion and garlic. Add curry powder and cumin, cook 1 minute. Add chickpeas (with liquid), scotch bonnet, and salt. Simmer 30 minutes, mashing some chickpeas.
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3
Tamarind sauce: Whisk all ingredients in a small pot, simmer until syrupy.
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4
Heat oil for frying. Wet hands and pat small balls of dough into thin discs. Fry each for 30 seconds per side until puffed and golden.
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5
Place a spoonful of channa on one bara, top with tamarind sauce, cover with a second bara. Eat immediately.
