Islandevents.com

Photo courtesy www.guardian.co.tt

DOUBLES

Igredients:

2 cups flour
½ tsp salt
1 tsp saffron powder
½ tsp ground pepper
1 tsp yeast
1/3 cup warm water
¼ tsp sugar
Oil for frying

Filling (Curried Channa):

½ lb channa, soaked overnight
1½ tbsp curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp corn oil
Pinch of ground gheera
Pepper sauce

Method:

1. In a large bowl combine the flour, salt, saffron and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and 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 1½ hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1½ tablespoon of curry powder mixed with ¼ cup water.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft.
9. When the channa is finished it should be moist and soft.
10. Season to taste with 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. Use water to moisten palms of your hands if the dough is sticking to them.
14. Fry the baras in hot oil, turn once and drain on brown paper.
15. When all are cooked, fill with channa by placing 2 tablespoons of the cooked filling on each bara, covering with another to form a sandwich.
16. Serve with pepper sauce or mango chutney.