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Trinidadian-Style Doubles

This sandwich-style Caribbean classic is made with fresh fry bread, called bara, and a curried chickpea stew, called chana, making this all-day staple a delicious vegetarian option. Dating back to the 1930s, this popular dish is believed to have been created by Indo-Trinidadians from the island’s Princes Town and it has been a cultural culinary tradition ever since! In fact, doubles have garnered worldwide attention, even having their own national day of celebration on May 30.

Prep time: 30 mins.
Cook time: 30 mins.
Total time: 60 mins.
Servings: 8

What you need

Ingredients

2/3 cup (150 mL) Perrier Sparkling Water
1 tsp (5 mL) quick-rising (instant) yeast
1/4 tsp (1 mL) granulated sugar
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) curry powder
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground turmeric
4 cups (1 L) vegetable oil, for frying
1 tbsp (15 mL) vegetable oil
1 onion, diced
4 cloves garlic, minced
1 tbsp (15 mL) minced fresh gingerroot
1 pkg (36 g) MAGGI So Juicy – Garlic seasoning
1 small Scotch bonnet pepper, seeded and diced
4 tsp (20 mL) curry powder
1/4 tsp (1 mL) salt
1 can (400 mL/14 oz) chickpeas, drained and rinsed
2 cups (500 mL) shredded green cabbage
2 green onions, sliced
1 red bell pepper, thinly sliced
1/2 cup (125 mL) shredded carrot
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) freshly squeezed lime juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
Pinch ground celery seed
1/2 cup (125 mL) mango chutney

How to prepare

Instructions

1

Fry Bread: In small bowl, stir together sparkling water, yeast and sugar

2

In medium bowl, whisk together flour, curry powder, cumin and turmeric; fold in yeast mixture to form a dough. Cover with clean kitchen towel and let rise in cool, dark place for 1 hour or until dough has doubled in size.

3

Meanwhile, in large heavy-sided skillet set over medium-high heat, preheat oil to 350°F or until shimmering.

4

Punch dough to remove excess air and divide evenly into sixteen 1-tbsp (15 mL) balls. Using rolling pin, roll balls out into 4-inch (10 cm) rounds and transfer to baking sheet.

5

In batches to avoid crowding, add dough rounds to oil and cook, turning once, for 1 to 2 minutes or until golden and puffed. Transfer to paper towel–lined baking sheet. Cover to keep warm as they are cooked.

6

Chickpea Curry: Meanwhile, in large skillet set over medium heat, add oil. Add onion, garlic and ginger; cook, stirring frequently, for 2 to 3 minutes or until onion has softened. Add MAGGI So Juicy – Garlic seasoning, Scotch bonnet pepper, curry powder and salt; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in chickpeas and 1 cup (250 mL) water. Bring to a boil, reduce to heat to low, cover and simmer, stirring occasionally, for 10 to 15 minutes or until chickpeas are tender.

7

Assembly: In medium bowl, toss together cabbage, green onions, red pepper and carrot.

8

In small bowl, whisk together mayonnaise, lime juice, salt, pepper and celery seed. Scrape mayonnaise mixture into cabbage mixture and toss to coat.

9

Divide chickpea curry evenly among 8 pieces of fry bread. Top with remaining fry breads to create 8 doubles. Serve with coleslaw and mango chutney.

Tips

Tip

Prepare chickpea curry ahead of time and keep refrigerated for up to 1 week or frozen for up to 3 months. Fry bread can also be made in advance; wrap individually in paper towel and store in an airtight container at room temperature for 1 week or freeze for up to 3 months. Thaw if frozen and lightly toast in oven before using.

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