Trinidadian Curry Doubles (Vegan)

Trinidadian Curry Doubles (Vegan)

Lori Ahrens

Recipe:

Ingredients:

For the bara (flatbread):

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp ground turmeric
  • 1/2 tsp rub that RUBS Madras curry blend
  • 1 tsp yeast
  • 1/3 cup warm water
  • 1/4 tsp sugar
  • 1 cup vegetable oil (for frying) 

Directions:

  • For the bara (flatbread):
  • In a large bowl, combine the flour, curry powder and turmeric.
  • In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
  • Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling (recipe follows).
  • After the dough has risen, punch it down and  allow to rest for 10 minutes.
  • Dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds.
  • Repeat until you have used up all the dough and have an even number of rounds.
  • Heat the oil in a cast iron frying pan over medium high heat (should be about 3 inches deep).
  • When the oil is ready, fry the baras until puffed an golden, about 15 to 30 seconds on each side.
  • Drain on paper towels or a wire rack.

     

    For the curried chickpea filling:

    Ingredients:

    • 1 tbsp vegetable oil
    • 3 cloves garlic, minced
    • 1 medium onion, minced
    • 1 tsp rub that RUBS Madras curry blend 
    • 1 14-oz can chickpeas, drained and rinsed
    • 2 tsp salt
    • 1/2 cup vegetable broth

    Directions:

    • For the curried chickpea filling:
    • Warm a large frying pan or skillet, add oil, and warm until shimmery.
    • saute' the garlic, onion, until clarified in the oil.
    • Add the Madras curry and sauté for a few more minutes.
    • Add the drained chickpeas and stir 
    • Add salt, and 1 cup of water. Stir and and lower the to low
    • Add vegetable broth to make a medium-thick sauce. 
    • Simmer for 30 minutes, covered.
    • Place one bara on a plate, spooning one tablespoon of the chickpea filling on the bread.
    • Garnish with a hot sauce or cucumber chutney for extra points

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