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Name: Doubles
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Trinidad and Tobago
Ingredients: 300 g all-purpose flour; 7 g instant yeast; 1 tsp sugar; 2 tsp salt; 1 tsp ground turmeric; 2 tsp ground cumin; 200 ml warm water; 500 ml vegetable oil; 400 g cooked chickpeas; 1 onion; 3 cloves garlic; 2 tbsp curry powder; 1 Scotch bonnet pepper

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Trinidad and Tobago1 h 30 minServes 4già cucinato

Doubles

Ingredienti13

all-purpose flour300 g
instant yeast7 g
sugar1 tsp
salt2 tsp
ground turmeric1 tsp
ground cumin2 tsp
warm water200 ml
vegetable oil500 ml
cooked chickpeas400 g
onion1
garlic3 cloves
curry powder2 tbsp
Scotch bonnet pepper1

cerealialtrospezie e salseverdura

Preparazione

Mix the flour, yeast, sugar, 1 tsp salt, turmeric, and 1 tsp cumin, then stir in the warm water to form a soft dough. Cover and rest for 45 minutes until puffy.
Finely chop the onion, garlic, and Scotch bonnet. Fry them in 2 tbsp oil until soft, then add the curry powder and remaining cumin and cook briefly.
Stir in the chickpeas and remaining salt with a splash of water. Simmer until thick and saucy, then mash a few chickpeas to bind the filling.
Divide the dough into 8 pieces, roll into balls, and flatten each into a thin round.
Heat the remaining oil and fry the rounds until puffed and golden, turning once. Drain well.
Place a spoonful of curried chickpeas between two warm baras and serve immediately.