Trini Doubles: Caribbean Fried Dough and Chickpea Sandwiches
"This is a fab recipe I came across whilst looking for someone else! The recipe and text below are reprinted with permission from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram (2006 Hippocrene Books)."
photo by Chef TOutlaw
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
For the Dough
- 1⁄3 cup warm water (100 110 F)
- 1⁄4 teaspoon sugar
- 1 teaspoon yeast
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground black pepper
-
For the Filling
- 1 (16 ounce) can chickpeas (garbanzo beans)
- 1 tablespoon canola oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 4 1⁄2 teaspoons curry powder
- 1 pinch ground cumin
- salt & freshly ground black pepper
- canola oil (for frying)
- hot pepper sauce, for serving
- finely shredded cucumber, for garnish
directions
-
To make the dough:
- Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
- In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
- To make the filling:.
- If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
- If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
- Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
- To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
- Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.
- * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.
Questions & Replies
-
Hi: what kind of yeast do you use? I only have of instant and don’t know how much to use. Thank you. -
I'm not a very good cook and have a few questions because it didn't come out quite like I remembered. The taste lingering in my mouth is pretty great, though! It also looks right! - How big is the onion... baseball/cork ball sized? - I used a sweet onion, could that be my problem? - How big is a clove? What I thought was a clove, has a bunch of smaller cloves. I used a lot of garlic! For the '5 minute simmer' part, there wasn't enough water to actually simmer. It was pretty dry, so I added another 1/4 cup of water. As for the bread, I screwed up the first part and mixed all the ingredients at once. I allowed the dough to rise overnight. It seems OK but really puffs up when I throw it into the oil. Is that correct? I'm going to try it all again another day but for now, I'll enjoy what I've created. -
How many, do these ingredients make?
Reviews
-
Absolutely fabulous!! Even better than the ones from a local trinidadian restaurant. The key is to use Jamaican curry powder. It's a little different than the traditional indian curry powder. I added extra garlic but I pretty much do that to every recipe. Great as a main course, or snack food. My daughter has recently gone on a meat strike. It's hard for me to find any meat alternatives that she actually likes. This, she cleaned her plate! -
These are surprisingly good! I used regular yeast first and couldn't get back to it in a timely manner. I fried that up, and it was still good, but not what I thought it should be. Made a new batch of dough today using 1 teaspoon of instant yeast and did everything correctly, and ... WOW! My dough rounds puffed up like pitas which was really good for us. I cut them and filled them and my husband can't stop raving about them. He is the one who shared the recipe with me. 10 stars on this one. -
I really enjoyed making this recipe. It was very easy to follow the instructions. Now that I know how easy these are to make I'll make them regularly. Actually making my second batch only a week after my first because the bara did not last. The young ones don't really like chickpeas so they ate it without. I thought I had to sweeten the deal for them and gave them the first with a little powdered sugar on top. They snatched up the next ones plain without a fuss!! -
-
This is what I call fun food. Loved making the bread, and the way it puffed up when I fried it. Chickpeas were awesome. My normally picky son crushed them. I made them with dried chickpeas and spices from my pantry and figure the whole meal cost less than five dollars. We really should eat more legumes. Thanks for the keeper. -
How many, do these ingredients make?
see 4 more reviews
Tweaks
-
I'm used to having these spicy so if you like spicy too just add some pepper sauce to the chickpeas when you serve them.
RECIPE SUBMITTED BY
ABOVE: My eldest, Talha with his 'Zaar Star!
I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.
I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.
You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:
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I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.
We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.
If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:
1: "Add it to your recipe book - I loved it and wanna eat this again soon!"
2: "Interesting....I will enjoy eating this again."
3: "I cleared my plate but don't expect me to eat this again...ever."
However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!
Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.
I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said!
By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked!
Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...
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I think we should all smile more - myself included....
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