Trinidad Doubles By Trinigourmet

• Bara:
• 2 cups flour
• 1/2 tsp salt
• 1 tsp curry powder
• 1 tsp gheera (cumin)
• 1/2 tsp ground pepper
• 1 tsp yeast
• 1/3 cup warm water
• 1/4 tsp sugar
• Oil for frying
• Filling (Curried Channa) :
• 1 14oz can channa (chickpeas)
• 1 tbsp curry powder
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 tbsp vegetable oil
• 2 tsp ground gheera (cumin)
• 1 tsp pepper sauce
• 2 tsp salt
• 1 tsp black pepper

1. In a large bowl combine the flour, salt, curry powder, and gheera.
2. In a separate small bowl place the warm water, sugar and yeast, then set to sponge for 5 minutes
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water
6. Saute for a few minutes.
7. Add the channa (chickpeas) , stir to coat well and cook for 5 minutes
8. Add 1 cup water, gheera, salt, pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
13. NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture
14. Use oil to moisten palms of your hands so that the dough won't stick to them
15. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
16. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.
17. To make it taste better:
18. Add sliced cucumber, or more pepper sauce

flour, salt, curry powder, cumin, ground pepper, yeast, water, sugar, filling, channa, curry powder, garlic, onion, vegetable oil, ground gheera, pepper sauce, salt, black pepper

Taken from www.yummly.com/recipe/Trinidad-Doubles-by-Trinigourmet-1714784 (may not work)