Trinidad Doubles
| Ingredients For dough: 1/3 cup warm water (100°-110°F). 1/4 teaspoon sugar 1 teaspoon active dry yeast 2 cups all-purpose flour 1/2 teaspoon salt For Filling 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper For filling (curried channa): 2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas |
1 tablespoon vegetable oil 1 medium onion, thinly sliced 3 cloves garlic, minced 1 1/2 tablespoons curry powder (see Tips, below) Pinch of ground cumin Salt and ground black pepper to taste For assembly: 1 cup vegetable oil Hot pepper sauce (see Tips, below) Kuchela (a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.) Thinly shredded cucumber |
Directions
Make dough:
In small bowl, stir together water,
sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
In large bowl whisk together flour,
salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional
warm water, if needed, until mixture comes together into slightly firm dough.
Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth.
Let dough rise in warm, draft-free place until doubled, about 1 hour.
Make filling:
If using dried chickpeas, drain and add
6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned
chickpeas, drain and rinse well with cold water.
In heavy skillet over moderately high
heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1
minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
Stir in chickpeas, cover, and simmer 5
minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to
boil. Lower heat and simmer, uncovered, until chickpeas are very tender,
approximately 20 minutes.
Assemble:
Punch down risen dough and allow to
rest 10 minutes.
Dampen hands, pinch off walnut-size piece of dough,
and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining
dough.
In deep frying pan over moderately high heat, heat
oil. Fry dough circles, in batches if necessary, until lightly browned, about 40
seconds per side. Drain on paper towels or on wire rack set over baking sheet.
Place 2 tablespoons filling on 1 piece
fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece
fried dough. Repeat with remaining dough and filling. Serve as snack or
appetizer.
Email me at tom@duryea.org