Doubles

This is something that mom has not made in a long time, but it is so good! Reminds me of Piarco Airport when i was a child travelling to Trinidad.

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Doubles

Author

David Farnum + Fatima Farnum

Ingredients

• Bara/fried bread 
• 4 cup flour
• 1 tsp Salt
• 1/2 tsp saffron powder
• 1/4 tsp Geera/Cumin
• 1/4 tsp sugar
• 1 pkg instant yeast
• 1/2 cup split peas powder or poulouri mix
• 2 tbsp baking powder
• 1 tbsp oil
• 2 cups oil for frying or more because you want to deep fry
• Filling
• 1lb Chana/garbanzo beans
• 1/2 yellow split peas/dahl
• 2 tbsp green seasoning
• 4 cloves finely chopped garlic
• 1 onion finely shipped
• 2 tbsp Shadow Beni
• 2 tbsp chives
• 2 tbsp Geera
• 1 tbsp saffron
• 1 tbsp curry
• 1 tbsp poblano pepper
• 1 tbsp banana pepper
• 1 tbsp all purpose seasoning
• Salt and pepper to taste.

Instructions

1. In a large bowl combine all the ingredients under the bara section and mix well. Add enough lukewarm water to make a soft, pliable dough. Cover with damp towel and let rise for about 1 hour or until it doubles in size.
2. Rinse Chana and boil until tender, or you may pressure cook, when done drain well.
3. Heat oil in pan, add garlic, onion, shadow Beni, peppers and chives.  Fry for 1 min, then add curry paste (geera, saffron + curry with 1/2 cup water, for this paste we make a little more liquid)  and cook for about 5 mins , then add Chana and cooked Dahl , cover and cook on low heat until soft and you can mash some of the Chana with the back of your spoon to slightly thicken, when finished you may need to adjust seasoning to your taste.
4. I try to make my bara slightly easier to work, I oil the palm of my hands and make a few balls (about the size of a golf ball) at a time to make a circle of 3" or 5" in diameter, fry 1 to 2 at a time, turning once and drain on kitchen paper.
5. Make a sandwich/doubles by placing 2-3 tbsp Chana mixture between two bara with some chutney.
6. Reference video for exact methods.

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