First, I want to say happy 4 years to US! Thank YOU for being with me on this journey! Couldn't have done it without your love and support!
Doubles is considered the ultimate street food in Trinidad and Tobago. With humble beginnings, Mr. Emamool "MamooDeen" sold doubles from his freight bike in Princes Town in 1936. Mostly consumed by hungry indian indentured laborers on the sugar cane estate, it was considered "poor people food". Now, it’s a successful industry and doubles is enjoyed by people all around the globe! Mr. MamooDeen and Mrs. Rasulan Deen’s innovative minds and passion for cooking, created this perfection called doubles. What was a mean of income to feed their children and siblings became the most sought out street food, not only in Trinidad and Tobago, but around the world. It started as a bara with chutney, which then evolved into a bara with channa and chutney, and customers started to ask Mr. Deen to double up on the bara, and so the name doubles was born. It consists of two fried flatbreads called baras with spicy, melt-in-your-mouth channa nestled on top. It’s then topped with condiments such as roasted pepper, cucumber chutney, sweet sauce, mango chutney (sweet sauce), kuchela, coconut chutney, and that’s just to name a few. You can choose the amount of pepper you want- slight, medium or heavy. Doubles is a cousin to the popular North Indian dish, chole bhature.
Doubles is usually eaten for breakfast, but it’s an all-day favourite. I have a favourite doubles vendor for each time of the day (the obsession is that serious).
Bara (Flatbread, Bhatura):
This amount yields 35-40 baras depending on the size you make them.
• 4 cups of All-Purpose Flour
2 tsps salt
• 4 teaspoons of Yeast
• 2 teaspoons of Brown Sugar
• 1 teaspoon of Baking SODA
• 2 ½- 3 cups of Lukewarm Water (must be warm for the yeast to work)
The amount of water needed varies based on the humidity of the environment.
• 2 tablespoons of Oil + more for frying.
*Always store bara dough in a warm place (oven, microwave, kitchen counter etc.)
Channa (Chole, Garbanzo Beans, Gram, Chickpeas):
• 3 cups of Dried Channa (Kabuli), soaked in 5 cups of water and 2 teaspoons of baking soda
• 1 ½ teaspoons of Baking Soda (initial boil)
• 1 teaspoon Baking Soda + ½ cup of Green Seasoning + ½ teaspoon Turmeric + 1 ½ teaspoon Roasted Ground Geera (Cumin) + Salt
• ½ cup of boiled and pureed Dhal OR 2 medium Potatoes/Aloo, boiled and mashed OR remove some channa from the pot, puree it and add it back.
Pressure cook soaked channa in 4 cups of water for 40 minutes or 50 minutes if it wasn’t soaked.
After it is pressure cooked and the liquid dries out, add 3 cups more water.
Baking soda tenderizes the channa, melts the skin and it also gives the channa that distinct doubles flavor. That’s the reason for adding it in layers.
Wrap baras in paper towel or tea towel and foil and store in a freezer bag or airtight container in the fridge. Reheat in a wet/damp paper towel
Reheat baras in the oven also. Wrap tightly in foil and place in the oven at 350F for 10-12 mins.
Information from "Out of the Doubles Kitchen" by Badru Deen.
www.OutoftheDoublesKitchen.com
By SpeedWeed - Own work, CC BY-SA 4.0, commons.wikime...
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3 окт 2024
