Doubles From Trinidad Recipes

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

Steps:

• To make the dough:
• Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
• 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 needed-about 1/2 cup-until 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.
• To make the filling:.
• 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.
• If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
• 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.
• 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.
• 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.
• * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.

Steps:

• Make dough: In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour. Make filling: If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes. Assemble: Punch down risen dough and allow to rest 10 minutes. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet. Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela,and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer. Ramin Ganeshram shares her tips with Epicurious: · The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons. · The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference. · Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely. Review Loved it! I've been trying to make doubles for years, after spending 2 years in Trinidad. I missed them so much! The first time I made them (Monday) I didn't add enough water to the barra, and I think kneading for even two minutes works the gluten in the flour too much. Today I tried it again making a soft dough (as opposed to slightly firm specified in the recipe), and no extra kneading once the water was incorporated. They were FANTASTIC! I also put the warm fried barra into a covered container as I took them out of the oil. This helped keep them soft and pliable.