Doubles! The ultimate comfort food, the ultimate ‘fasting’ food. Doubles gives street food another meaning. Early morning doubles runs in your PJs, standing up eating 2 with slight while it burns your hand…Pretty much describes a perfect Sunday morning. Why does all the comfort food from Trinidad involve some sort of fried flour?! Explains why I can never get abs.
Doubles and Trinidad go hand in hand, it’s one of those identifier foods. What you went Trinidad for? Doubles of course! OH, and bake and shark but that’s for another post. I feel so sorry for Trinis that migrate and no longer have the luxury of a doubles man around every corner. OMG! The ones that fry their doubles on the spot, my gawd! Talk about crunchy bara!
Doubles takes me back to primary school when every morning break we’d line up in a long line to buy a 50 cents ‘singles’ from the lady who sold from the white box. Doubles was a dollar! I think that must make me really old since my doubles era costed $1. Not sure if to cry or laugh at that.
Although there has been a significant rise in the price, doubles still remains one of the cheapest foods available, and worth EVERY cent. It is very labour intensive so the fact that the price remained this low is amazing to me.
It also reminds me of my club days, and I say this like this is in the past, I’m referring to last week. That’s a long time ago right? Doubles factory after a night of liming, GURRRRLLLL. Yassss.
I had a lot of fun making it. Will I make it again? Probably not. Should you try it? Abso-fucking-lutely.
“Try everything once, except folk dancing and incest.”
Hey Thomas Beecham said it.
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp curry powder
- 1 1/2 tsp saffron (turmeric) powder
- 1 1/2 tsp ground geera (cumin)
- 3/4 pack dry active yeast
- 1 Tbsp sugar
- 1/4 cup water
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 cups water
- oil for frying
- 1 pack channa, soaked overnight
- 1 onion, minced
- 1 garlic, minced
- 6 shadon beni leaves, chopped
- 1 hot pepper
- 3 tsp curry powder, 2 tsp market curry, 1 tsp Madras curry
- 1 tsp saffron
- 1 tsp geera
- 1 tsp black pepper
- 2 tsp baking soda
- handful of matee
- water for boiling and cooking
- Combine curry powder, saffron, geera, baking powder salt, black pepper and flour
- In another bowl, mix sugar, yeast and water. Allow this to become foamy
- Add yeast mixture to the flour mixture. Mix well
- Add additional water gradually until a sticky but firm dough forms
- Cover and place in a warm area to rise for about 1 hour
- After an hour and dough has risen, grease a clean surface with oil. Grease hands and form balls with dough
- Cover and allow to rise for 15 minutes
- Heat oil in a pot. Ensure there is enough to cover dough when placed in oil.
- Flatten dough with hands, mould into a round shape.
TIP: Make sure your hands are covered in oil for this or else the dough sticks to your hand and tears.
- When the oil is hot, fry baras until it swells, flipping throughout frying. Each bara took approximately 1 minute to fry.
- Remove from oil and drain on paper towels
I used a brown bag and then lined that with paper towels for more oil absorption.
- Soak channa overnight
- Cover channa with salted water and bring to a boil
- Prepare seasonings
- The channa was taking FOREVER to boil, so I decided to put it in a pressure cooker for 15-20 minutes
- Add baking soda
- Strain channa. The channa should be soft
- Mix curry powder, saffron, geera, half of minced onion and garlic and hot pepper with 1/4 cup of water
- Heat 2 Tbsp of oil in a pot, add a handful of matee
- When matee is brown, add curry mixture and ‘fry’ until grainy
This is how the progression of the curry should be.
- Add channa and coat in curry
- Add water to cover channa and stir. Cook on medium heat covered for 10 minutes
- Uncover and add remaining seasonings and stir well
- Cover and boil for until the channa starts to dissolve
- Add salt and pepper to taste
- For the authentic experience, serve with bara on wax paper
If you have shadon beni sauce, cucumber, tamarind chutney, pepper, now’s the time to add it.