Trini Doubles with Cucumber Chutney and a Mango Chutney

Trinidad’s favourite street food
Trini Doubles
500g Dried Chickpeas
1 tsp Baking soda
Bara ingredients
450g Plain Flour
0.5 tsp Turmeric
0.5 tsp Salt
7g Dried Yeast
1 tbsp Brown Sugar
Warm water
Chana ingredients in
1 tsp Curry Powder
1 tsp Cumin Powder
1 tsp Turmeric Powder
1 tsp Green Seasoning
1 tbsp Charon Beni or blended fresh Coriander.
0.5tsp Salt
1 tsp Garlic Paste
Cucumber Chutney
1 Cucumber grated and squeezed
1 Chilli minced
1 tbsp Blended Coriander leaves
1 Garlic Clove minced
Mango Chutney
250g Mango
1 tsp Minced Chilli
1 tsp Minced Garlic
1 tsp blended Coriander leaves
1 tsp Brown Sugar
0.5 tsp Salt.
Add the Chickpeas to a bowl along with a teaspoon of baking soda, cover with water and allow to soak overnight.
Drain and rinse the chickpeas and add to a large pan. Cover the peas with hot water and add in the chana ingredients stir and simmer on a low heat until the peas are soft. Keep checking the pan and top up with hot water until they are soft.
Add the flour to a large bowl, and in the rest of the dry Bara ingredients and combine. Add the warm water a little at a time until the dough is formed, it should be a little sticky and not dry. Add a little oil to the surface of the dough and cover with a clean cloth until the dough has doubled in size. Divide the risen dough into 16 equal portions. Roll each piece into a ball and place on a lightly oiled tray and cover with a cloth and allow to rise again.
Heat a pan of vegetable oil, lightly oil a plate and place on one the risen dough balls onto the centre of the oiled plate, gently pressing and push the dough out to the edges of the plate. Once the bara is formed gently lower into the hot oil, cook and both sides for around 1-2 mins until the colour starts to change, immediately remove from the pan and place into a bowl with kitchen paper and allow to drain.
For the cucumber Chutney, Add the grated squeezed cucumber to a bowl, next add in the minced chilli as required and a tsp of minced garlic and a little salt and mix until combined.
For the Mango Chutney add the mango, chilli, coriander, salt, and brown sugar into a blender and blend until smooth, decant into bowl.
Time to plate up, add two bara to a plate and spoon over some of the charna, top with cucumber chutney and then spoon over some of the mango chutney, serve, lick you’re lips and enjoy 😋😋 #carribean #carribeanfood #easyrecipe #jamaican #jamaicanfood #trinidad #trinidadfood