Doubles

Ingredients

• Bara (Fried Dough)
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp sugar
• 1 tsp instant yeast
• 1/2 tsp turmeric powder
• 1 cup warm water, adjust as needed
• 1 tbsp vegetable oil, plus more as needed
• 2 cups oil, for frying
• Channa (Chickpeas)
• 2 cups chickpeas, canned, drained and rinsed
• 3 cups water, more as needed
• 1 tsp cumin
• 2 tbsp culantro/cilantro
• 1/4 scotch bonnet pepper, optional
• 3 cloves garlic, minced
• 2 tsp curry powder
• 1 tsp salt, more or less to taste
• Cucumber Chutney
• 1 Cucumber, large
• Juice from 1/2 Lemon
• Cilantro, finely chopped
• 1 Clove Garlic, grated
• 1/4 Scotch Bonnet Pepper, finely chopped
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Directions

Bara (Fried Dough)

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, yeast and turmeric. Gradually add the warm water to the dry ingredients, mixing until a soft dough forms. Knead the dough for another few minutes until smooth and elastic then rub the dough with oil, cover and set aside to rest for 1 hour minimum or until doubled in size.
2. Punch down the dough and divide into 16 balls. Rub oil on a flat surface or plate then place the dough on the oiled surface and flatten to your desired thickness and width.
3. Heat oil in a pot over medium-high heat then carefully place dough in hot oil and fry on each side until cooked and golden.
4. Stack the bara in a clean kitchen towel, as they are done frying. Repeat with the remaining dough. Serve hot with channa, cucumber chutney, mango and tamarind sauce and enjoy!

Channa (Chickpeas)

1. In a large pot, combine the chickpeas and water. Bring to a boil over medium-high heat. Reduce the heat and let the chickpeas simmer for about 20-40 minutes until they are tender. Add more water if necessary to keep the chickpeas submerged.
2. Once the chickpeas are tender, add the minced garlic, culantro/cilantro, cumin, curry powder, and salt to the pot. Stir well to combine with a wooden spoon. Continue to simmer the mixture for another 15 to 20 minutes, until the flavours meld together and the sauce thickens. Add more water if needed to reach your desired consistency.

Cucumber Chutney

1. Grate cucumber using the large hole side of the grater, then using a cheesecloth or fine mesh sieve squeeze to get out any excess liquid and transfer to a bowl. Add garlic, cilantro, scotch bonnet pepper, lemon juice, salt, pepper and mix until combined.