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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Doubles Recipe

November 22, 2016

BARRA INGREDIENTS

 

Flour - 1 lb 

Sugar - 1/4 tsp

Salt - 1 tsp

Yeast - 1 tsp

Baking powder - 1 tbsp

Turmeric powder - 1/2 tsp 

Water - 1 3/4 - 2 cups

Olive Oil - 1 tbsp

Oil for frying 

 

METHOD:

  1. Mix all dry ingredients. 

  2. Add water and knead until smooth. 

  3. Pour oil over the dough. 

  4. Tightly Cover with foil and let rest for 1 hour. 

  5. Grease a pan and your hands liberally.

  6. Divide dough balls into 1 1/2 inch balls. 

  7. Heat oil to 350°F. 

  8. Spread barra as thinly as you can. 

  9. Fry on both sides for 6-8 seconds. 

CHANNA INGREDIENTS

 

Channa - 1 lb soaked overnight 

Water - 8 cups

Baking soda - 2 tsp

Olive oil - 2 tbsp

Curry powder -  1 tsp

Geera powder - 1 tsp

Masala powder - 1 tsp

Garlic - 4 cloves minced 

Onion - 1/3 cup finely chopped 

Chadon beni - 10 leaves finely chopped 

Scotch bonnet pepper - 2 tsp

Salt - 1 tsp or to taste 

Black pepper - 1/2 tsp 

 

METHOD: 

  1. Add channa and water to a pot and put to boil.

  2. After 30 mins add baking soda. 

  3. Continue to boil for 30 mins. 

  4. Set aside. 

  5. Heat oil over med heat.

  6. Mix curry, geera and masala in 1/4 cup of water and add to pot.

  7. Then add onion and garlic. 

  8. Sauté until golden and curry has dried down. 5-6 minutes. 

  9. Add channa and scotch bonnet, reduce heat to low and let simmer for 15 minutes. 

  10. Pour enough water to cover channa if needed.

  11. After 15 minutes add chadon beni and mash a few channa to thicken sauce.

  12. Add salt and black pepper. ​

 

 

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