Sneha's Recipe: Puris

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I, believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour.

It’s a messy sandwich to eat, that’s ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)
Ingredients
2 Cups All Purpose Flour
½ Cup Split Urad Dal/ Beluga Lentils
2 - 3 Cloves Garlic - chopped
1 Green Chilly
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast
½ Teaspoon Salt or to taste
Oil for deep frying
Method

Wash and soak the split urad dal for at least 5 -6 hours. Wash to remove as many as possible all the loose skins from the lentil.
Grind with green chilly to a fine paste adding just a little water to make a thick paste.

Mix rest of the dry ingredients together in a bowl.

Add the ground paste and knead until a smooth, loose and stretchy dough is formed.

Add a tablespoon of oil and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.

Wet your hands take a small ball of batter and flatten it on your hand into a circle/a puri.

Heat oil over a medium low flame.

Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.

These are so light and fluffy bara.
Chickpea And Potato Curry
Serves 6
Ingredients
2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic - minced
2 Tablespoons Curry Powder,
½ Teaspoon Cumin powder
½ Teaspoon Paprika powder
2 Cups Vegetable Broth
½ Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley - chopped
Salt and Pepper to taste
1 Tablespoon ghee, mixed with 1 Tablespoon of flour
Method

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder and potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine.

Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.

The Curry is ready!!

To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the

Cucumber Chutney
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of ½ Lime
1 Green Chilly - chopped
1/2 Teaspoon Brown sugar
2 Tablespoons Coriander Leaves - chopped
Salt to taste
Method

Take all the ingredients and pulse it once. Stir it lovingly into a bowl. Season to taste if necessary.

Enjoy with Doubles!!!
To Assemble the Doubles

Take a bara,

place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!!

Hmmm..simply delicious and yum!!

You can slice into a pocket like a mini pita sandwich, or fold it like I did or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.

Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Trinidad & Tobago.

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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This recipe is from a marathi magazine. I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination. When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious. This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.

Ingredients
1 Cup Rice flour

1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying

Method

Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.

In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.

Now give dungar (smoke) to this. Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered for 2 to 3 hours.

Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).

Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome. We had this with Masoorachi Amti.