Sorry, you need to enable JavaScript to visit this website.

Doubles

Popular Street Food of Trinidad & Tobago

0
0
people
already cooked this dish.
Close
  • Total: 95min
    Preparation: 60min
    Cooking: 35min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Waxed Paper
  • Bowl
  • Spoon
  • Area foil
  • Fork
  • Plastic Wrap
  • Cooking Spoon
  • Pressure cooker
  • Potato masher

Nutritional information

Ingredients

  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Yeast (active dry)
  • 1/2 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Turmeric Powder (or 1/4 tsp for milder colour)
  • 1/4 Teaspoon Granulated Sugar
  • 3/4 Cup Warm Water
  • 1 1/2 Tablespoon Vegetable Oil
  • 4 Cups Vegetable Oil (for frying)
  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon MAGGI Curry Powder 92g Sachet
  • 1 Unit Onion (finely chopped)
  • 2 Units Garlic (minced)
  • 1 Tablespoon Pimento/ Seasoning Pepper (minced)
  • 0.5 Pound Channa/Chickpeas (soaked overnight)
  • 3 Cups Water
  • 4 cubes MAGGI® Onion and Garlic Flavoured Seasoning Cubes

Instructions

    1. Method for Bara

      Line a small cooler with foil and grease proof paper, set aside.
      In a large bowl, combine all purpose flour, active dry yeast, baking powder, salt, saffron/turmeric powder and granulated sugar.

    2. Method for Bara cont'd

      Create a well in the flour mixture and add ¾ cup water and ½ tablespoon of vegetable oil. Using a finger/fork, gradually mix all ingredients in a circular motion, until it becomes a smooth dough. Do not over mix.

    3. Method for Bara cont'd

      Gently lift the dough and grease the bowl with ½ tablespoon of oil. Coat the top of the dough with the remaining tablespoon of oil and cover tightly with cling wrap or a damp cloth. Set aside until doubled in size (about 45 minutes - 1 hour).

    4. Method for Bara cont'd

      Heat oil in an iron pot until it reaches a deep frying temperature.
      Grease your hands and a portion of a smooth countertop. Separate the dough into 20 balls.

    5. Method for Bara cont'd

      Flatten each piece into ¼ inch rounds using your fingertips and fry immediately for 5-6 seconds. Remove from the oil using a slotted spoon and place into the prepared cooler, closing the top after each new addition. Set aside and allow to steam in the closed cooler.

    6. Method for Channa

      In a pressure cooker, heat oil, add MAGGI® Curry Powder and cook for 2 minutes.

    7. Method for Channa cont'd

      Add onion, garlic and pimiento/seasoning peppers and cook until onions are translucent. Add channa/chick peas and coat in curry mixture.

    8. Method for Channa cont'd

      Add water and MAGGI® Onion and Garlic Cubes. Cover the pressure cooker and cook according to your pressure cooker’s instructions for 15-20 minutes or until channa is tender.

    9. Remove from heat and mash half of the channa/chickpeas with a potato masher. Set aside. Serve hot, on bara with toppings of choice.

Mark as cooked

We know that every moment with your family should be special. Tell us, what did you think of this recipe?

Homemade Meal Magic

Inspiration and new ideas just for you

Enjoy

Click here to register