By: LPR KITCHEN
October 15, 2021
Doubles is very popular street food from Trinidad and Tobago. Doubles are made by putting curry channa on top of 2 baras along with different chutneys. In this video , we will be showing you how to make bara and curry channa separately.
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Ingredients for bara
3 cups all purpose flour.
1 & 1/2 tsp salt.
1/2 tsp cumin powder ( jeera )
1 & 1/4 tbsp yeast.
1 & 1/2 tsp brown sugar to activate yeast.
1/8 tsp turmeric powder
1 & 1/2 cup water ( lukewarm).
Vegetable oil
How to make bara for doubles
In a large bowl combine, flour, salt, sugar, turmeric powder, yeast and cumin powder.
Add enough lukewarm water to make a soft dough. Mix well.
Apply oil on top of dough.
Cover and let it rest for 1 & 1/2 hours.
Heat oil in heavy iron pot.
Use oil to moisten palm and surface as dough will be sticky.
To shape bara, take about 1 & 1/2 tbsp of dough, pat and push with both hands to flatten to a circle of 4 – 5 inches in diameter.
Fry one at a time.
Turn once and drain on kitchen paper.
Wrap and cover tightly.
Allow bara to rest for 10 – 15 minutes to soften.
Ingredients for curry channa
1/2 lb channa ( chick peas), wash and soaked for 4 to 6 hours.
3 cloves garlic, minced.
1 small onion, finely chopped.
2 tbsp curry powder.
1 tbsp salt.
1 & 1/2 tsp cumin powder
4 cups water.
1 tsp turmeric powder
2 pimento peppers, finely chopped.
2 blades chive, finely chopped.
5 leaves, shadow benny, minced.
1/4 tsp baking soda.
How to make curry channa
Wash and drain channa.
Soak channa for 4-6 hours.
In a pot or pressure cooker at medium flame, add 4 cups of water, curry powder, turmeric powder, salt, pimento pepper, onion, garlic, chive and baking soda.
Cover and allow to simmer until peas are soft.
Add shadow benny, cumin powder, and more water if necessary.
Channa should be soft and moist, adjust salt to taste.