Trini Indian Things

DOUBLES

Ok, so I know you might be wondering what the keep back in posting this was but I was just waiting for the right time. DOUBLES!!!! Do I need to explain more? For those of you who have never heard of or never had a doubles- YOU’RE MISSING OUT BIG TIME. Doubles is the ultimate Trini Street food and it is a must have. It doesn’t get any better than this: it’s relatively cheap, tasty, wholesome, filling, fresh, piping hot and fits nicely in the palm of your hand. Eating it comes to be a ritual: bend forward slightly to avoid the filling getting on your clothes; hold doubles opened in one hand while the other picks up the bara filled with the channa and some good pepper. I’M FEELING FOR ONE NOW!!! If you’re not living in Trinidad and Tobago and would like a taste of our National Dish, feel free to follow the recipe below and let me know your thoughts. 

INGREDIENTS

BARA:

1 lb flour

1 tsp saffron powder (tumeric)

1 tbsp. baking powder

1 tsp yeast

¼ tsp. brown sugar

1 tsp. salt

2 cups water

1 tbsp. oil

Oil for frying

CHANNA:

2 cups channa, soaked overnight

10 cups water, for boiling

2 tsp. baking soda

2 tbsp. oil

1 tsp. curry

1 tsp. saffron (tumeric)

1 tsp. geera (cumin)

1 tsp. masala

2 cloves garlic, chopped finely

½ onion, chopped finely

5 leaves chadon beni ( bandhania), chopped finely

Salt and pepper to taste (optional)

INSTRUCTIONS

1. Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough.

2. Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you're using and make little balls about 2 inches in diameter.

3. Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.

4. Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame.

5. Mix the curry, geera, and masala in ¼ cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes.

6. Pour enough water to cover the channa. When it’s nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.