TRINIDADIAN DOUBLES

Bara:

1 1/2 cups (375 mL) warm water (110 F to 115 F/43 C to 46 C) 1 1/2 tsp (7.5 mL) brown sugar 1 1/4 tsp (6 mL) active dry yeast 3 cups (750 mL) unbleached all-purpose flour 1/2 cup (125 mL) yellow split pea flour or an additional 1/2 cup (125 mL) unbleached all-purpose flour 1 1/2 tsp (7.5 mL) baking powder 1 tsp (5 mL) Madras curry powder 1 tsp (5 mL) ground cumin 3/4 tsp (4 mL) pink or sea salt Canola oil, for frying

Filling:

3 tbsp (45 mL) canola oil 1 onion, finely chopped or sliced into thin crescents 6 garlic cloves, pressed 3 1/2 cups (875 mL) cooked chickpeas 1 1/2 tsp (7.5 mL) pink or sea salt 1 tsp (5 mL) black pepper 1 tsp (5 mL) Bajan pepper sauce (recipe above right), optional 1 tbsp (15 mL) Madras curry powder 1 tbsp (15 mL) ground cumin 1 tbsp (15 mL) finely chopped fresh cilantro 1/2 tsp (2.5 mL) ground turmeric 2 cups (500 mL) water 1 1/2 tsp (7.5 mL) chickpea flour

1. To make the bara, stir the yeast and sugar into the water and let stand for about 15 minutes, until the top is foamy. (If the yeast doesn’t foam, it’s dead or the water was too hot or too cool. You need to start over with fresh yeast.)

2. Put the all-purpose flour, split pea flour, baking powder, curry powder, cumin and salt in a bowl. Add the yeast mixture and stir until the dough comes together. It should be very soft; don’t be tempted to add any additional flour. Put the dough in a bowl lightly greased with canola. Cover and let rise in a warm, draftfree place for about 2 hours, until doubled in size.

3. Meanwhile, make the filling. Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 1 minute. Stir in the chickpeas, salt, black pepper, optional pepper sauce, curry powder, cumin, cilantro, turmeric and water. Turn the heat down to low and cook, stirring occasionally, for 15 minutes.

4. Add the chickpea flour and cook, stirring occasionally, for 4 minutes, until the sauce thickens slightly.

5. Divide the dough into 24 pieces and form them into small balls; they will be very sticky so as you make them, put them on a clean, greased flat surface.

6. Heat 1 1/2 inches (4 cm) of oil over medium-high heat and rest the oil after 5 minutes by dropping a piece of the dough into the oil. The oil is ready when the dough sizzles vigorously and browns quickly.

7. With oiled hands, stretch a dough ball. Some holes may form in the dough as you stretch, and that is OK. Gently lower the bara into the hot oil, and, to help ensure you don’t burn yourself, make sure that your two index fingers are the last fingers that leave the bara. Fry each bara using the 5-10-5 rule: 5 seconds on one side, 10 seconds on the other side, and 5 seconds more on the first side. Remove with tongs and drain on paper towels. Oil your hands again, and continue until all of the bara are fried.

8. To assemble the doubles, cut 12 7-inch (18-cm) squares of waxed paper. Place two bara on a piece of waxed paper, overlapping. Top with 2 to 3 heaping tablespoons (30-45 mL) of filling. Bring the two sides of the paper together and wrap the double tightly, securing the wrapping by twisting the ends. To eat the doubles, peel back the paper.

Island tip: I put my bara in a closed container when they are finished cooking. This makes them softer and more pliable.