Friday, December 3, 2010

Trinidadian "Doubles"

My husband had the opportunity to work as a missionary for our church on the islands of Trinidad and Tobago several years ago. There, he fell in love with a street vendor dish titled "Doubles". A couple of years ago we went back to visit and he introduced me to this awesome dish. I woke up this morning craving them, and thanks to the mighty internet, was able to find a great recipe for them, which I slightly modified according to my taste.  Thanks to for this great recipe.

These are called "doubles" because they are eaten almost like a hamburger or sandwich, with two slices on the outside. They are filled with channa - a chick pea/garbanzo bean reduction, and topped off with a chutney.

Barra (the bread) Recipe
4 c. flour
2 t. saffron powder
1 t. ground cumin (roasted is better)
1 T. yeast
1/2 t. sugar
1.5 t. salt

Oil for frying

Place 1 c. lukewarm water in a small bowl, and add sugar and yeast. Allow to proof until twice it's size.

Combine remaining ingredients in mixing bowl.
Add yeast mixture and 1 1/4 c. water to flour mixture. Mix into a slightly firm dough. Try to handle the dough as little as possible. Cover and let rise until doubled in size.

Form dough into 36 small balls, and let rise for another 10-15 minutes.

Pat a ball of the barra dough into a flattened 4 inch circle with both hands. (If dough sticks to hands, moisten hands with water)

Fry immediately after shaping in hot oil, turning once. Drain on paper towels and allow to cool to room temperature.

Channa (Chick Peas or Garbanzo Beans) Recipe
1 (16 oz) can chick peas or garbanzo beans. Drained and thoroughly rinsed.
1 t. ground coriander
1 T. ground cumin - roasted
2 T. oil
1 small onion - diced
4 garlic cloves - diced
2 T. chives - diced
1/2 t. turmeric powder
1/2 t. salt (to taste)
1/2 t. pepper (to taste)

Heat oil in large pan, add onions and saute over medium heat until the onion begins to carmelize.

Add all remaining ingredients and mix thoroughly.

Add enough water to cover beans by 1 1/2 inches, then boil until very soft. Water may need to be added during this process. Some liquid must be left in pot when beans have finished cooking.

Mango - Cucumber Chutney Recipe
1 ripe mango - peeled and diced
1 large cucumber - peeled, and 3/4ths of it diced
1 T. cilantro - diced
1 T. chives - diced
1 habanero pepper (optional)
4 garlic cloves - diced
2 T. fresh key lime juice
1/2 t. salt - to taste
1/2 t. pepper - to taste
1/2 - 1 t. cumin - to taste
2 t. brown sugar

Mix mango and cucumbers together. Shred the remaining 1/4 cucumber and add to the mixture to add moisture to the chutney.
Add garlic, cilantro and chives, and habanero - adjusting the quantity of the habanero according to taste.

Add lime juice, salt and pepper, and cumin.

Allow to sit 15-20 minutes prior to serving so that the juices begin to run and combine.

To assemble, place a small amount of channa on top of a barra and then add any type of chutney desired.  Top with an additional barra.
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