Trini Double Recipe

Trini Double Recipe

Ingredients

Makes 12; serves 6

BARA:

• 1 tsp active dry yeast
• scant 1/3 cup (80ml) warm water a pinch of superfine (caster) sugar generous 2 cups (270g) all-purpose (plain) flour ½ tsp sea salt
• 1 tsp curry powder
• vegetable oil, for deep-frying

CURRIED GARBANZO BEANS (CHICKPEAS) OR CURRIED CHANA: 1 tbsp cumin seeds 1 tbsp vegetable oil

• 1 small onion, sliced
• 2 garlic cloves, crushed
• 1 tsp curry powder
• ½ tsp ground turmeric
• 14oz (400g) can garbanzo beans (chickpeas)
• 2 potatoes, diced
• 1 fresh Scotch bonnet chili, left whole but pierced Sea salt, to taste A good handful of chopped fresh cilantro (coriander) Tamarind chutney and Tabasco or hot chili sauce, to serve

Method

1. To make the bara, mix the yeast with the warm water and sugar in a jug and set aside until the yeast is activated
2. In a mixing bowl, combine the flour, salt, and curry powder, then add the activated yeast mixture and mix to form a soft dough
3. Knead the dough for about 10 minutes (this is much easier in an electric mixer with a dough hook attachment)
4. Place the dough in a clean oiled bowl, cover with a clean dish towel, and let rise in a warm place until doubled in size
5. Meanwhile, to make the curried garbanzo beans (chickpeas), toast the cumin seeds in a dry frying pan over a low-medium heat until fragrant, moving them around the pan so they don’t burn
6. Grind the toasted seeds to a powder with a pestle and mortar or spice grinder
7. Set aside
8. Heat the vegetable oil in the frying pan and soften the onion in the oil
9. Add the garlic and cook for a minute more, stirring, then add the ground spices and continue to cook for 30 seconds, stirring al the time until the mixture is quite dry
10. Add the garbanzo beans, potatoes, and chili, plus enough water to cover
11. Bring to a boil, then reduce the heat and simmer, uncovered, for about 25 minutes, until the potatoes are cooked and the sauce is thick
12. Mash the mixture here and there to thicken even further, leaving plenty of pieces (and the chili) intact
13. Taste, then season with salt
14. Remove and discard the whole chili, then stir in the cilantro (coriander)
15. Keep warm
16. In the meantime, gently punch down (knock back) the risen bara dough, then divide the dough into 12 pieces and form each one into a thin, flat round shape, about 5in (13cm) in diameter
17. They should be quite thin
18. Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
19. Deep-fry the bara in batches (cooking 2 at a time) for about 5 minutes, turning occasionally, until golden al over
20. Drain on paper towels
21. The cooked bara can be kept warm in a low oven while you cook the remainder
22. To assemble each sandwich, take a bara and pile it with curried chana, add some tamarind chutney and Tabasco or hot chili sauce, and serve immediately while hot

Full List of Side-Dish Recipes
Full List of Chili Recipes