Trinidadian Doubles
Curried chickpeas between two fried flatbreads.
Contains common allergens
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Instructions
- 1
Prepare the dough: Mix flour, yeast, turmeric, and warm water until a soft dough forms. Let it rest for 1 hour until doubled in size.
- 2
Shape and fry the bara: Pinch off small balls of dough, flatten them with wet hands into 4-inch circles, and fry in hot oil (375°F) for 15 seconds per side until puffed and slightly golden. Drain on paper towels.
- 3
Sauté aromatics: In a separate pot, heat 1 tbsp oil, add garlic, green seasoning, and curry powder. Cook for 2 minutes until fragrant.
- 4
Cook the channa: Add the drained chickpeas, cumin, and 1 cup of water. Simmer on medium heat for 20 minutes until the sauce thickens and chickpeas are tender.
- 5
Assemble: Place one hot bara flat, spoon a generous amount of channa on top, add tamarind or pepper sauce to taste, and cover with a second bara. Serve immediately.
Plan it in Listahan
Add Trinidadian Doubles to your week, check it against your household's allergens, and build the shopping list automatically.