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Trini Doubles (Trinidad and Tobago)

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Ingredients Method

Ingredients
  

Channa
  • 2 cans chickpeas
  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1/2 tsp ginger powder
  • 1 1/2 tbsp green seasoning
  • 1 tbsp coriander
  • tsp salt and pepper
  • 1/4 tsp turmeric
  • 2 c water
Bara
  • 250 g flour
  • 1 tsp salt
  • 1 tsp yeast
  • 1/2 tsp baking powder
  • 1/2 tsp turmeric
  • 2 1/4 tsp sugar
  • 200 ml warm water
  • 2 Tsp vegetable or canola oil to coat dough
  • vegetable or canola oil to fry
Cilantro Chutney
  • 2 bunches of cilantro
  • 6 garlic cloves
  • 1/2-1 jalapeno
  • 2 tsp cumin
  • 1 tsp Salt
  • 1 tbsp lime juice
  • 1 tsp sugar garlic onion powder.
Green Seasoning
  • 4 green onions
  • 1 bunch cilantro
  • 2 tsp salt and pepper
  • 8 thyme
  • 8 garlic
  • 3 TBSP chopped parsley
  • 1/2 habenero
  • 1 red pepper
Mango Chutney
  • 1 Green, Unripe Mango
  • 1/3 C water
  • 1 tsp cumin
  • 2 tbsp lime juice
  • 1 tbsp hot sauce
  • 1 tbsp honey
  • 1 tbsp Sugar
Cucumber Chutney
  • 2 grated cucumbers
  • 1/2 tsp salt
  • 2 cloves garlic minced
  • 2 tbsp cilantro
  • 1/2 Habenero
  • green seasoning

Method
 

Bara
  1. Combine yeast and water, cover and sit for 10 minites, then add the remaining ingredients until a soft, sticky ish ball, roll the dough in vegetable or canola oil and place in a bowl, allow to rise for 1 hour, then with slightly oiled hands, separate the dough into 12 balls, cover with a kitchen towel and allow rise again for 20-30 miniutes.
  2. Heat 1 inch of vegetable or canola oil in a small skillet.
  3. Oil a small plate with olive oil and spread one of the balls of dough with oiled fingers until you have a thin circle
  4. Place into the oil and fry on each side for 15 seconds, then place on a paper towel to absorb the oil and repeat with the remaining balls of dough.
Green Seasoning
  1. Blend all ingredients in a blender until chunky, salsa like sauce. Set aside
Cilantro Chutney
  1. Blend all ingredients in a food processor (or mortar and pestle). Set aside.
Cucumber Chutney
  1. Grate cucumbers in a bowl and add salt. sit 10min then drain the liquid and squeeze liquid out of it.
    Blend the rest of the ingredients in a food processor or mortar and pestle and add it to the cucumbers and mix. Set aside.
Mango Chutney
  1. Dice the mango into small pieces, add all ingredients to a sauce pan and come to a simmer, allow to simmer until the mango has become super soft, mushy and the sauce has thickened into a jam like consistency. This can take 20-30 minutes. Set Aside.
Channa
  1. In a medium size sauce pan, add all ingredients and bring to boil, then lower the heat to medium- medium/low and simmer for about 45 minutes, or until the water has evaporated some, still leaving it thick runny. if the chickpeas aren't mushy yet, add 1/4C or more of water and keep simmering until they are cooked and slightly mushy.
To Assemble
  1. Place 2 Baras next to each other, one half way over one, fill with Channa then top with all 3 chutneys. Enjoy!