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Popular Street Food of Trinidad & Tobago

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  • 5 people already cooked this dish.
  • Total: 95min
    Preparation: 60min
    Cooking: 35min
  • Portions: 10
  • Difficulty: Easy


  • 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


  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.


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

Nutritional information 223kcal = 932kj /per portion

  • 222.67 Calories Energy
  • 140.67 Milligrams Calcium
  • 7.76 Grams Protein
  • 2.51 Milligrams Iron
  • 222.36 Milligrams Potassium
  • 35.63 Grams Carbohydrates
  • 3.08 Grams Sugars
  • 4.06 Grams Fiber
  • 451.47 Milligrams Sodium
  • 5.90 Grams Fats
  • 0.55 Grams Saturated Fats
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