Trinidad and Tobago
Doubles
Two soft fried baras sandwiching curried chickpeas with tamarind, cucumber and pepper sauce.
75 minTime
13 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Make it your way
Grandma's wayTrinidad street doubles.
The original500kcalsame
13 gproteinsame
8 gfibresame
75minutessame
Doubles.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix maida, yeast, a pinch of sugar, half the turmeric and cumin, salt and warm water into a soft, sticky dough. Rise 1 hour.
- 2Pressure cook soaked chickpeas for 4 whistles and let pressure release naturally.
- 3Fry onion and garlic, add curry powder, remaining turmeric and cumin, then the chickpeas and water. Simmer until soft and saucy.
- 4Pat dough into thin 10 cm rounds with oiled hands and fry briefly until puffed.
- 5Simmer tamarind with sugar and water into a sauce. Grate cucumber with salt and coriander.
- 6Lay two baras, top with channa, tamarind, cucumber and pepper sauce. Eat at once.
Serve it like this
Serve on wax paper, two baras with channa spooned between, sauces on top; fold and eat with your hands.