Trinidad Delicious Doubles

A Trinidadian dish of bara and curried channa.IngredientsDough (Bara)2 cups flour
½ tsp salt
½ tsp ground pepper
1 tsp saffron powder
1 tsp yeast
¼ tsp sugar
1/3 cup warm water

Oil for frying
Filling (Curried Channa/Chick Peas)½ lb chick peas (channa), soaked overnight
1½ tbsp curry powder
1 medium onion, sliced
3 cloves garlic, minced
1 tbsp corn oil
¼ of ground geera
Pepper sauce or fresh pepper
Preparation

• Start by combining in large bowl the flour, salt, saffron and gheera.
• In a separate small bowl place the warm water, sugar and yeast and set to expand/rise for 5 minutes.
• To the flour, add the yeast mixture and enough water to make a semi firm dough. Completely mix , cover with a damp cloth and allow to rise for 1½ hours.
• For the filling, heat the oil in a deep frying pan, add onion, garlic and 1½ tablespoon of curry powder mixed with ¼ cup water; stir and reduce for a few minutes.
• Add the channa, stir to coat well and cook for five minutes.
• Add 1 cup water, gheera, pepper and salt ; cover, lower heat and simmer until the chick peas are soft. When the peas are finished it should be moist and soft. Season to taste with salt if desired.
• The bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
• Shape the bara, take 1 tablespoon of the dough and flatten to a round, 5 or 6 inches in diameter. Use water to moisten palms of your hands if the dough is sticking to them.
• Fry the baras in hot oil, turn oonce and drain on kitchen (brown) paper.
• When serving , fill with channa/chick peas by placing 3 tablespoons of the cooked filling on each bara, covering with another to form a sandwich. Serve with a hot spicy sause either of mango,guava, tamarind with pepper.