Best Trini Doubles Recipe 3 - Episode 128
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Would you like to Support my channel ? www.paypal.me/... Black pudding recipe - • Trini Blood Pudding RE... www.amazon.com... This makes 60 - 70 medium sized baras
For the Channa-
2 lbs channa soaked overnight
1/2 cup chopped onions
3 tbsp green seasoning
3 tbsp. minced garlic
salt to taste
2 tsp baking soda
1 tsp. geera / roasted cumin seeds
For the Bara-
5 cups flour [ I used King Arthur Brand]
3 cups lukewarm water
2 tbsp yeast
1/4 tsp turmeric
1 tsp. sugar
3/4 tsp OR 1/2 + 1/4 tsp baking powder
1/2 tsp salt
1 tsp veg oil
oil to fry
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Sooooooooo I made doubles today using this recipe as a guide ... Came out amazing I made half the amount but I regret it now as they were all gone in less than 5 mins. It was actually the best doubles I had in life.
lol that's a huge compliment. Everyone says its looks like a big recipe but its actually the perfect amount
Trini Cooking with Natasha I had to make this today my friends my neighbors and my cousins came over. Thanks Natasha I officially have a part time non profit job 😂😂
lol, you need to charge $1 per doubles or $5 per visitor ingredients are not cheap :)
Yes because they requested home made juice like the ones that we got at doubles vendors long ago 😕 Natasha I think we have a problem
lol parlour juice
Oh my days cannot stop singing your praises........... you are the best your recipes and methods has past perfection thank you so much I have learnt a lot from your cooking 🥘
Thank you so much hun 😘
Trini Cooking with Natasha you are welcome I made doubles today omg it was close to perfect thank you
Trini Cooking with Natasha can I freeze the doubles?
this is a great way to show Trinidad's culture
Oh my goodness!! I made these 3 times and they came out AMAZING!! They taste just like the doubles I remember buying back in Trinidad when I was a child. You truly know how to cook and you instruct very well. I like that your recipe is in the description box below, which makes it so easy to follow. My kids love your doubles recipe and keep begging me to make more. Thanks so much for sharing your cooking skills!!
Simply the best doubles recipe! I used to have problems making a soft Bara but after following this recipe I mastered the art. Thanks a million, Natasha!
Thank you for sharing. I made this bara and channa today and it came out excellent....guys just do as the recipe says and you can't go wrong.
Thank you so much for your doubles recipe and video! I made them for my boyfriend and he loved them (so did I)! It took him back home! You do an excellent job! Keep up they good work!
We made these this evening they were excellent! My family loved it it was so quick and easy to fry. I made a few changes to up the fiber content and one mistake yet thankfully, the texture stayed nice and soft. I mistakenly added two teaspoons of baking powder but no harm was had. I purposely added 2 tsp of ground psyllium husks, about 3 tbsp of chia seeds to the flour and added two cups of ground 2 minute oatmeal (Quaker Oats brand). I didn't wait for the dough to double in size I let it sit for maybe 5 to 10 minutes and it was soft enough and felt good enough to go ahead and fry plus everybody was ready for dinner so yeah 😋but it came out so so so so good. Our family thanks you for this beautiful recipe!
I made these a few hours ago and they were amazing! My husband was so excited to come home from work and find doubles waiting for him. Thank you very much for sharing your recipe.
Greetings!....this is deconstructed version of traditional chhole bhature dish which originates from northern part of India.
Great to see you all relishing it in a different fashion. Much love from India!
Trinidad 🇹🇹 is greatly influenced by Mother India! 🇮🇳
Friends in Switzerland introduced us to this site. The doubles produced by them was phenomenal. Thank you for keeping our culture alive.
U are no1in cooking natasha, thanks for all your recipes and advertising of trini snacks and supplies, eg.all from 1 supplier etc.
Thanks hunni
Hello, my mom tried your "buss up shut" recipe and it came out awesome, she said to tell you thanks. :)
that's great! thank you for trying it.
Lol read this in "Trini" and I actually heard her mom saying it
I've enjoyed my very own doubles..... thanks Natasha.
Hello Natasha, using this recipe has changed my life! Omg 😄. Now I am one of those rare persons with the special doubles making skill. Thanks deary 🙂
Im going to try it today t look delicious..very simple explanation thank you ...
This is an excellent video tutorial. I've never had doubles but my daughter heard about them at school and wants to try them, and I feel like I can make them after watching this. I saw your other doubles video, and I think you nailed it this time.
They look DELICIOUS.
awwh thank you let me know how it turns out.
I went Trinidad in 2012 and have been looking for this recipe. Thanks❣
I made this today for the first time! So good! Thank you so much Natasha!!
I tried this! The bara was soft! It really is the best recipe! Thanks Natasha!
I made Doubles for the first time a few weeks ago and your recipe was perfect. Thank you!
I just made my first doubles using your recipe, and it came out amazing!My husband is from Trinidad and it said it taste authentic.
I replaced green seasoning with fresh cilantro and added 1/2 tsp of dried coriander.Thank you!!!
Awesome! Thank you for trying the recipe.
Making doubles always seemed like a daunting task to me but you made it look doable. I tried it and it came out better than I could have expected and got my daughter to help. I'll be trying more of ur recipes for sure.
I made the pholourie on Friday also, and it was delicious and perfect. Thank you again!
N Sal awwwh I. so glad it all is working out great
Natasha, thank you for this simple and delicious recipe!!! My husband says to express his heartfelt gratitude to you too! It was super delicious!!!
Priya Ali awwwh thank u
Hi Natasha, I tried dis recipe today n was I blown away! Wld hav never known hw to make doubles if it was not for U. Thank U for sharing 👍
Thank you for taking the time to improve your recipe and share it here. I look forward to trying it homemade for the first time. Long ago my son and I went to Trinidad (16 years back) and loved them doubles and they were mild, medium & very spicy. I like mine mid high on the spice index. ;) He just sent me a message about doubles that he decided to make at home and it sparked my interest to look for a recipe and do the same. Your photo enticed me to watch your video and now I am here at this one. I will share my thoughts after the tasted results. Mahalo Nui
Update: We made this recipe! Absalutely loved it. It brought back some wonderful memories when we visted Trinidad. This will be a wonderful addition to the dinner table. I will check out your other recipes. Loved, subcribed and posted done. 😎 👍
I am going to try this recipe soon I have never made doubles before. I know how to make the channa, but I don't know how to make the bara. I came across with your recipe and I am going to try this out soon thank you Natasha.
Dhanrajee Ramdeen let me know how it goes
Dhanrajee Ramdeen m
Thank you Natasha, This is the BEST recipe ever, I made it and it was perfect...🇹🇹
Thank you so much for trying the recipe.
I tried this recipe yesterday, and it came out exactly as you said. Every one was so excited and enjoyed every bit of it. Thank you!
N Sal awwwh so happy to hear
Trini Cooking with Natasha lo
You're such a great cook! I tried your recipes it came out well.
Wow it does look amazing ! The bara looks absolutely amazing !
I tried it and UK what it was amazing,now I'm the doubles man of my house 😬 thanks so much for this recipe.💯💯💯
Thank you for trying the recipe.🙏🙏🙏🙏
This is what I know doubles look like and taste really good, I’m from the old school,not what they making now and calling doubles,what they selling in Trini is doubles cousin.😀😀👍👍
Wow you take me back home with these doubles thank you so much love it my regards from Venezuela
hey Natasha for the very first time I saw your videos I fell so good to know how to make all of the nice food oh yes don't get me wrong hahaha because I am from Trinidad and I never knew how to make different types of food so keep on doing what you are doing i did make some of your food myself and it came out great thanks for your videos keep on doing what you are doing stay as sweet as you are GOD blessing upon you and your family.
Tried it and came out just as good as yours love your cooking thanks
I love how the bara came out...as you said, nice and soft...will be trying! Thank you
Ingadelight yes thank you. let me know.
Thank you Natasha, for this recipe. I made my doubles this way. I find that making the Channa this way vs the way you did it in episode 44 tasted more like the doubles man Channa. Thank you 😊
This yields soo much. I'll make half of it. Thanks Natasha
made it today was so good . added the cucumber chutney and tamrind chutney that was really key made it taste totally different
Best recipe by far, I even out cooked my mom with this one! Thank you for this and all the other great recipes
This was really good I lived in Trinidad for a year. I loved doubles so now that I am in Jamaica again I can no finally make my favorite food
Natasha I made doubles with your first recipe. My husband went crazy because he loves channa. I wasn't too satisfied with the bara (for me) so I am going to try again with this updated one, I am sure it will be fantastic. Thanks have always wanted to make this
I promise you will like this one. use the king Arthur flour
Yay! This is the one. I made proper doubles, something I thought I would never be able to do. Although hubby preferred the channa from the original recipe. Thanks again Natasha.
+Jeannette Reyes welcome.so happy you liked it , now u can mix n match.
Gonna try to make some doubles today. Loved how soft yours came out. Hope mines will turn out just as lovely.
ultimate doubles.....seems better than even some from Trini vendors.Congrats on mastering this recipe
Thank you for that compliment! !! I promise you it is.
I made this doubles the same way you did,it came out like a Boss. Thank you Natasha
great!!!!
Neal Sooklal i
haven't tried to make the bara eh... but that channa recipe is legit the best ever!!!! delicious every single time
Mouth is watering watching this video! Usually my mom and dad visits and makes us a set of doubles to freeze to last us but watching this makes me feel like we could try our hand too! Great tips! Going to try this one soon! :D
Hi i must first say thanks. I tried your recipe today and it came out just the way doubles look here in Trinidad. The only thing my dough was a little softer than your texture but it still came out great!!!!😃😃
next time send pics
Hi Natasha! Your bara recipe is perfection. I found it i but some dhal (pressure cooked) into the channa, the taste is phenomenal! Thanks for sharing!!!
dhal is a great addition, so happy you liked it.
Alexis Friday i
Natasha, thanks so much for this great doubles recipe! I made bara for the first time, and they came out very nice! Next stop: Cassava pone. 😊
Finally tried making doubles for the first time today and thanks to you and your tips they came out great. Love your videos btw!!! Great job
Awwwh really happy to hear that 💥💥💥💥💥💥💃💃💃🇹🇹
I do have a question hopefully you can answer. Have you noticed that at some roti shops like Joy's for example, their Bara are more spongy and brown. How do they get the brown color. Most people's doubles are the color of yours and the ones I made today. Do they Fry it longer? Add Browning? Or something else? :)
Also are you on Instagram? Facebook? I want to shout you out for the amazing recipe ♥️
@@karenbabwah1922 @trinicookingwithnatasha on ig and Natasha Natasha on fb.
@@karenbabwah1922 joys doesnt add turmeric to their dough so when the white dough hits the oil it will get brown. Also they break their doughball portions 3" so when it opens out its much thicker than a regular bara.
I love your channel and trini recipe !!
Tried it came out great ...thanks for sharing this recipe with out ... blessing always ....
I tried it and it came out beautiful. Thank you
once again you just amazed me I made your doubles, lime pepper sauce, tambrand chutney and cucumber chutney it came out fantastic continue the great job your doing, you're the best.
Lisa Mentz thank you for trying the recipes and I'm so happy you liked them.
Wow now this is how to make doubles 💕💕🙌🏽🇹🇹
congrats Natasha, as you have said, it's the best one out of the three, the bara comes out better so, keep doing what you do, getting back to your roots, so happy, God bless you, regards from Venezuela
Very nice 👍 I will try this.
Girl I am so glad to see these videos... my attempts have been comical according to me and my brother.... will be making it for New Years... and the Dahl Puri and Buss-up for Christmas... will let you know how they turn out... Merry Christmas...
quannett annette great, thank you for trying them. email pics
Why is the Trini jeera powder a dark brown colour? Is it toasted very brown before grinding? Thanks. Love your recipes.
Natasha you have changed my life I thank you
Hi, Natasha --- Great tutorial on making doubles!! Thank you!!
Btw, how long do you suggest leaving the dough to 'rise' before starting the process of frying them in the oil?
Hi. I would recommend about 1 to 1 and half hours. It will also depend on the weather and the temperature of your house. Hope this would help..
Watching your food. Makes me soo hungry. Even when I'm already full. I miss home.
Sorry......😍
Amazing nd delicious..... Yummy👌♥️♥️♥️😋
I made it and came out so good !!
DO YOU NEED TO PRE SOAK THE CHANNA? Great video!!
Yes soak the night before
oh thanks so much ... just in cold pipe water? or warm water? or add salt anything?
@@debonairdas7162 soak in tap water alone overnight then the next day wash a couple of times in tap water and drain. Now you can use.
@@TriniCookingwithNatasha thanks a mil
@@debonairdas7162 np
Hi....Natasha ...what is the purpose for adding the baking soda to the channa...thanks in advance
My own came out so soft and I love it thank you
Hi Natasha.
Excellent learning video on Doubles.
I tried making Bara for the first time .
I used 1 lb of flour with the ingredients.
The Bara came out soft but was sticking on the container and on my hand while I try to fry the Bara . I did put oil on my hands.
I could not Stretch the dough to fry .
Can you please give me some hints or
Suggestion . Many Thanks .
knead it like Sada Roti. plus you have to put enough oil so it doesn't stick. if the dough is too soft it will stick.
dis 1
Bara recipe fantastic!!!! It came out so soft!!!
I need some doubles, doubles is what I need! Vacation in Trinidad is over unfortunately so I should try to make some myself. The bake and shark is amazing too.
Awesome... Your bara looks so soft... Thank u...🇹🇹🇺🇸❤️
I tried your first doubles recipe & it came out absolutely amazing! My family loved it! So just imagine how elated I am to learn that you have not once, but twice updated the recipe to create the ultimate one, I think my family will want doubles every single day! 😉 Question, I can freeze the Bara right?
I never tried freezing it but I am sure you can.
So happy to hear that they liked it. This Ultimate version came out way better than the other 2.😀
When I try it, I will let you know! But next I want to try your Trini Style Chinese chicken recipe with the dipping sauce along with the chow mein one as well.
+Malissa A Great!you will love it!
Thanks. I will definitely give it another try 👌
Hi, I'd like to try to make this, I looove doubles but don't get them anywhere here in Australia... Thank for the recipe, but what is the green seasoning? Not sure what to use for that...
So happy to hear. Here is the green seasoning recipe th-cam.com/video/jcgb-0vooRQ/w-d-xo.html
You can cook soaked chickpeas in 13 minutes in a pressure cooker on high setting.
Do not add salt, skim off the foam when it boils, put the lid on and time when it comes up to pressure.
After 13 mins turn off the heat and leave for the pressure to drop.
That looking like it swimming in the maracas beach I eat doubles like that and also wear it looks very tasty
Hi Natasha im going to try your recipe today...i love how your bara came out so im hoping for same results. However i would like to know how long did you leave the dough to rest? Ive watched this video many times and finally going to try it today...cant wait. Keep up the great work 👍🏻👍🏻
Kim Shakchin 30 mins or until it doubles in size
Trini Cooking with Natasha OK...I have it resting for 45 mins so far.. I'll check it...thnx much
Kim Shakchin np
You are s amazing! Thank you
Looks very delicious thanks for sharing
I made mine with Organic spelt flour and canned channa. You is ah boss and you are correct, the bara was soft and fluffy. Thank you so much. Now lemme salivate from the 1/2 ah slight ah peppa ah put on here!
7464Jamie lol thank you for trying it
I meant to ask, Can I make them and freeze it? The channa easy enough to make but I want a way to make the bara and store it since iz only me.
I do know of people freezing it but I have never tried it. I can say making it fresh or the same day may be two days ahead will be better.
Yes, you can definitely freeze the bara. When needed, take out from the freezer, bring to room temperature, heat in microwave for a couple seconds. I normally freeze them wrapped in greased proof paper (bakery pan liners) and heat them up in the paper.
I like to know if the same way you make roti skin is the same way you make boubles
what is the green seasoning?
Hi Natasha, how long after the dough has come together you knead for before resting? 10 mins?
I kneaded it for about 8 mins 10 is fine also...
I really love this recipe it's the best
So happy to hear
Tried it and came out great
Hi, LUV your videos, & thanks for sharing 😊 But do you sell the condiments for the recipes?
no I do not sell any food products.
I am going to try and make this will let you know how I get on.🌷🌷🌷
Any tips on getting that extra oil out of baras
OMG they look so delicious as usual, when you are in the USA do you take orders? I am binge watching all your videos, and girl I am so hungry now. Keep posting all those tasty, pleasing to the eyes dishes.
I am sorry I do not take orders.
Trini Cooking with Natasha ☹
Thank you for the recipe, how long do you leave the dough to rise ? Also what type of yeast is used ? Active dry or rapid rise ? Thanks.
Until it doubles in size and active dry.
Hi Natasha; so how do you get the skin out of the channa for that nice smooth consistency?
how long to cook thr channa? ,so i dont over cook it. thank you
Do you leave the shells on the chickpeas? How do you soften or remove them?
The baking soda dissolved it
I like this recipe!
Hi Natasha, how much yeast should I use if I have active dry, and not instant?
Same amount
@@TriniCookingwithNatasha thank you
My mom made doubles for me for the first time and it came out perfect thank you for giving us such an amazing recipe!!!!😁😁😀
WOW I NEVER knew doubles channa had no curry! Interesting... I will try it
ProfessionalGoofBall some people put curry others don't
Aww thank you for your reply. Yours remind me of home! I'm living in the US and haven't had a doubles in years LOL I'll let you know how it comes out