Trinidad Doubles with Curried Channa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 90 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1 cup all-purpose flour
• 1/2 tsp ground turmeric
• 1/2 tsp instant yeast
• 2 cans (15 oz) canned chickpeas, drained
• 1 tbsp Trinidadian curry powder
• 1/2 tsp ground cumin (geera)
• 2 garlic cloves
• 1 tbsp tamarind
• 1/2 tsp granulated sugar
• 1 Scotch bonnet pepper
• 2 cups for frying vegetable oil
• 3/4 tsp salt

Method (tap to check — screen stays awake)

1. Mix flour, turmeric, yeast, 1 tsp salt, and warm water into a soft dough; cover and rest 1 hour.
2. While the dough rests, saute minced garlic in 1 tbsp oil, add curry powder and cumin, and bloom 1 minute.
3. Add chickpeas, remaining salt, and 1 cup water; simmer 20 minutes, mashing some to thicken.
4. Whisk tamarind with water and the sugar into a pourable sauce.
5. Divide dough into small balls and flatten into thin discs.
6. Fry the bara discs in 350F oil 20-30 seconds per side until puffed and golden; drain.
7. Sandwich curried channa between two bara and top with tamarind and minced Scotch bonnet.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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