Doubles with Curried Channa

Cuisine

Trinidad and Tobago

Servings

4

Total time

1 hr 55 min

Prep

1 hr 20 min

Cook

35 min

Difficulty

hard

Ingredients

• 2 Cup all-purpose flour - 2 cups (250 g), Metric equivalent given as 250 g.
• 1 Teaspoon active dry yeast - 1 teaspoon (3 g), Metric equivalent given as 3 g.
• 1 Teaspoon granulated sugar - 1 teaspoon (4 g), Metric equivalent given as 4 g.
• 0.5 Teaspoon ground turmeric - 1/2 teaspoon (1 g), Metric equivalent given as 1 g.
• 1.25 Teaspoon fine salt - 1 1/4 teaspoons (7 g), divided, Divided: 1 teaspoon for the dough and remaining 1/4 teaspoon for the channa. Metric equivalent given as 7 g.
• 1.75 Cup water - 1 3/4 cups (420 ml), divided, Divided: 3/4 cup warmed for the dough and 1 cup for the channa. Metric equivalent given as 420 ml.
• 1.5 Cup vegetable oil - 1 1/2 cups (360 ml), divided, plus more if needed for frying, Divided: 1 tablespoon for dough, 2 tablespoons for channa, and remaining oil for shallow-frying; plus more if needed. Metric equivalent given as 360 ml.
• 1 Count yellow onion, finely diced - 1 medium (150 g), Metric equivalent given as 150 g.
• 3 Count garlic, minced - 3 cloves (9 g), Metric equivalent given as 9 g.
• 2 Tablespoon curry powder - 2 tablespoons (12 g), Metric equivalent given as 12 g.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), Metric equivalent given as 2 g.
• 2 Can canned chickpeas, rinsed and drained - 2 cans (15 oz/425 g each), Two cans, each listed as 15 oz/425 g; rinsed and drained before use.

Instructions

1. Prep aromatics, chickpeas, and warm water

   1. *Finely dice the onion*, *mince the garlic*, and *rinse and drain the chickpeas*; warm 3/4 cup water to *105°F to 110°F* for the dough.

2. Activate the yeast

   2. In a large bowl, stir together the *warm water*, *active dry yeast*, and sugar; let stand until *foamy*, about *5 to 10 minutes*.

3. Mix and knead the bara dough

   3. Add the *all-purpose flour*, turmeric, 1 teaspoon salt, and 1 tablespoon oil; mix into a *soft sticky dough*, then knead in the bowl for *3 minutes*.

4. Let the dough rise

   4. Cover the bowl and let the dough rise in a warm spot until *puffy and nearly doubled*, about *1 hour*.

5. Cook the aromatics

   5. Heat 2 tablespoons oil in a saucepan over medium heat; cook the *yellow onion* until *softened*, about *5 minutes*, then stir in the *garlic* for 30 seconds.

6. Bloom spices and add chickpeas

   6. Stir in the *curry powder* and *ground cumin*; cook until *fragrant*, about 30 seconds, then add the chickpeas, remaining 1/4 teaspoon salt, and remaining 1 cup water.

7. Simmer and mash the channa

   7. Simmer the channa until *thick and saucy*, about *12 to 15 minutes*, lightly mashing some chickpeas so the filling holds together.

8. Shape the bara

   8. Divide the risen dough into *8 small balls*; flatten each on a lightly oiled surface into a *thin 4-inch round*.

9. Shallow-fry the bara

   9. Pour the remaining oil into a 10-inch skillet so it is about *1/4 inch deep*, adding a little more oil if needed. Heat to *350°F*, or until a small pinch of dough sizzles immediately when added but the oil is not smoking. Shallow-fry each bara until *puffed and golden*, about *30 to 45 seconds per side*, then drain on paper towels.

10. Assemble and serve

    10. Assemble each serving with *2 warm bara* and a spoonful of *curried channa* between them; serve immediately while the bara are *soft and warm*.