How to Cook Trinidadian Doubles?

 Trinidadian Doubles

Preparation time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour 15 minutes

Servings: 4

Ingredients for Doubles:

• 1 cup split channa dal, soaked overnight.
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chopped cilantro
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin (ground cumin)
• 1 teaspoon baking powder
• 1 teaspoon of salt
• Water for mixing 

Ingredients for Channa 

• 3 cups boiled chickpeas 
• 1 tablespoon chopped cilantro
• 2 tablespoons chopped garlic 
• 1 tablespoon chopped onion
• 1/4 tablespoons pepper
• 1/4 teaspoon turmeric 
• 1/2 teaspoon curry powder 
• 1/4 teaspoon amchur masala
• 2 teaspoon salt to taste 

Ingredients for Tamarind Chutney:

• 1/2 cup tamarind pulp
• 1 cup of water
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cumin (ground cumin)
• 1/4 teaspoon cayenne pepper / hot pepper
• Salt to taste

Remaining :

• Grated cucumber 
• Hot sauce 
• Culantro chutney

Ingredients for serving:

• 8 bara (soft, chewy Trinidadian flatbread)
• 1 cup chopped cucumber
• 1 cup chopped tomatoes
• 1 cup chopped red pepper
• 1/2 cup chopped onion
• 1/4 cup chopped Scotch bonnet pepper (depending on your spice preference)
• 1/4 cup tamarind chutney (prepared as per the above recipe)

Preparation:

• Drain and rinse the soaked chana. In a blender or food processor, grind a bit of the chickpea with a little water until you get a coarse paste.
• Transfer the paste to a bowl and add the ground turmeric, ground cumin, ground coriander, ground cinnamon, ground black pepper, ground cumin, baking powder, and salt. Mix well to make a smooth batter-like consistency.
• Cover the bowl and leave the dough to rest for 30 minutes.
• Meanwhile, prepare the tamarind sauce. In a saucepan, mix tamarind pulp and water. Bring it to a boil and let it simmer for 5 minutes.
• Add brown sugar, ground cumin, ground cumin, cayenne, and salt to the tamarind mixture. Stir well and let it simmer for another 5 minutes until it thickens. Taste the sauce and add more sweetness or spice to suit your liking. 
•  Divide the dough into equal-sized balls and flatten each ball into a small circle.
• Heat oil in a pan over medium-high heat. Fry the flattened dough discs until they turn golden brown and puff up (about 1-2 minutes per side).
• Drain the fried dough discs on paper towels to remove excess oil.
• Top the fried dough with channa paste, grated cucumber, hot sauce, and Bandhania chutney.
• Bursting with flavors and textures, serve up delicious Trinidadian doubles as a delicious street food snack that will transport you straight to Trinidad and Tobago's vibrant culinary scene.

Nutrition facts (per serving, for 4 servings):

• Calories: 480
• Fat: 10 grams
• Carbohydrates: 85 grams
• Protein: 15 grams
• Fiber: 15 grams
• Sugar: 14 grams
• Sodium: 760 mg

Treat your taste buds to the delightful flavors of Trinidad and Tobago with this traditional doubles recipe. Soft, fluffy bara filled with spicy chickpea flour, and fresh vegetables and topped with a tangy tamarind sauce, doubles are a favorite street food that captures the essence of Trinidadian cuisine.

 Enjoy this flavorful and satisfying breakfast that represents the rich cultural diversity of the Caribbean!