RCI-VG.004.0018.001
Doubles
Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Serves 8
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (450g) flour2 cups
- salt1/2 tsp
- turmeric powder1 tsp
- ground cumin1/2 tsp
- sugar1/2 tsp
- instant yeast1 tsp
- (225g) chickpeas (channa)1/2 lbsoaked 8 hours
- vegetable oil1 tbsp
- minced garlic3 cloves
- sliced onion1 unit
- curry powder2 tbsp
- (300ml) water1 1/4 cups
- of cumin powder1 pinch
- salt1 tsp
- oil for frying1 cup
- hot pepper to taste1 unit
Method
1
In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
2
Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
3
Boil soaked chickpeas in salted water until tender. Drain well.
4
Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; sauté for a few minutes
5
Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
6
Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
7
Punch down dough and allow to relax for 15 minutes.
8
To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.
9
Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
10
Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras.
11
Add pepper sauce and mango chutney to taste.