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Trinidadian Doubles




Source of Recipe


the web


List of Ingredients




Dough
2 cups all-purpose flour (500 ml)
½ tsp. salt (2 ml)
1 tsp. turmeric (5 ml)
½ tsp. ground pepper (2 ml)
1 tsp. yeast (5 ml)
1/3 cup warm water (75 ml)
¼ tsp. sugar (1 ml)
¼ cup water (60 ml)
Vegetable oil, for frying

Filling
3 tbsp. vegetable oil (45 ml)
2 large onions, chopped (500 ml)
3 cloves of garlic, minced
2 tsp. curry powder (10 ml)
1 tbsp. minced ginger (15 ml)
4 ½ cups cooked chickpeas (or canned chickpeas) (1.25 litres)
juice of 1 lemon
2 tbsp. chopped coriander (30 ml)
2 cups water (500 ml)
1 ½ tsp. ground cumin (7 ml)
1 tsp. ground coriander (5 ml)


Recipe



In a large bowl combine the flour, salt, tumeric and pepper. In a small bowl place the warm
water, yeast and sugar and let sit for 5 minutes.

Add the yeast mixture to the flour and stir with a wooden spoon. Add ¼ cup more water to make slightly firm dough. Turn onto lightly floured surface and knead until smooth – dough is firm. And cover with a damp cloth and let rise for one hour.

Filling
Heat the vegetable oil in a large skillet and add onion, garlic, curry powder, and minced ginger until soft, about 3 minutes. Add chickpeas and cook for another 5 minutes. Add the water and season with salt and pepper. Cover and let simmer until the chickpeas are soft and most the liquid has evaporated. Remove half the mix and puree it in a food processor. Combine the pureed filling to the rest of the filling and mix together. Add coriander and lemon juice. Keep warm.

Assembly
Punch down the dough. Let to rest for 10 to 15 minutes. To shape the dough, take 1 tbsp. of dough and flatten it to form circle, about 5-inches in diameter. Make 18 circles for 9 doubles.

Heat oil in a large skillet to a temperature of 375 degrees F. Fry the dough circles for 20 seconds on each side. They will puff up. Drain on paper towel.

Make the doubles by sandwiching the filling between two of the fried pastry circles. Serve warm. Makes 9 doubles.

Yield: 9 servings