Doubles

One day I went to Brown Sugars in Philly to get a chicken roti and I noticed that everyone was buying doubles. I asked the woman what it was she said "try you like". Wow! It was more than like I fell in love with this sandwich like appetizer. Since then I've paid more attention to popularity of doubles amongst Trinis and everybody loves them. Enough chit chat and let's get cooking...


Ingredients:
Bara
4 cups flour
1 1/2 tblsp of curry powder
1/8 tsp geera
1 tblsp baking powder
1 tsp yeast
1/4 tsp sugar
1 tsp salt
1 3/4 to 2 cups water
1 tblsp oil
oil for frying

Channa
1 lb chickpeas soaked overnight
8 cups water plus extra
2 tblsp curry paste
1 tblsp green seasoning
3 tblsp oil
3 tblsp curry
1 tsp geera
1/4 cream coconut
1 tblsp golden Rey
6 cloves garlic minced
1/4 onion sliced thin
1 tblsp fresh chopped cilantro
Sea salt and pepper to taste

Directions:
BARA

Mix all the dry ingredients in a bowl

Add the water and oil kneading until a smooth sticky dough is formed

coat bowl with some oil and place dough in bowl turning it once to coat

Cover with a damp cloth and leave to rest for 1 hour or until double in size

Wipe a thin layer oil over work surface and make little balls about 2 inches each (about 14)
*if you're making doubles as a snack or simply like a smaller doubles make 1 inch balls (about 28)

Heat the oil over a medium high flame

spread the dough with your hands forming a circle until it's almost sheer

Fry on both sides for 8 to 12 seconds

drain on paper towels

CHANNA

Soak the chickpeas overnight,

Drain, rinse and cook in pressure cooker with 8 cups of water for about 9 minutes

Drain chickpeas and coat with curry paste

Heat the oil over a medium flame.

Add garlic and onion and sweat

Mix curry with 1/4 cup water and add to pot

Burn the curry in oil for about 4 minutes making a thick paste

Add the chickpeas and green seasoning tossing to coat evenly in the curry, onion and garlic mixture

Add cream coconut, golden Rey and geera

Add 3 cups of water, bring to a boil, turn down the flame and simmer for twenty minutes

When its 5 minutes or so to being finished mash a few of the channa to form a thick sauce. I use a potato masher. You could put some in a food processor and purée or use an immersion blender

Mix in the cilantro and adjust salt and pepper to taste.

Now all that's left to do is build your doubles...

Take 2 bara and overlap them by about an inch and top on one side with channa. Typically doubles are garnished with tamarind sauce and pepper sauce. But, it's your doubles so top them with whatever you like. Maybe some kuchela, mango chutney or spicy cucumber salad to add some heat and crunch! Hope you like. Enjoy and be blessed!