Recipe: Miss Conduck’s Trinidadian doubles

Provided by Miss Conduck This week we re sharing Miss Conduck s Trinidadian doubles recipe Invented in the s the street food which consists of curried chickpeas spread over a piece of fried bara flatbread topped with another fried bara to make a sandwich is credited to a street vendor named Emamool Mamudeen Deen Over time his customers began asking for a double portion of the bread and the name stuck reported Miss Conduck chef and co-owner Emily James Doubles are thoroughly embedded in Trinidadian lifestyle You ll find them on busy street corners in the early morning at school gates after late nights hang outs and everywhere in between James announced You can t have a Trinidadian restaurant and not have doubles And like a multitude of other traditional Trinidadian and Caribbean dishes think lentils chickpeas pumpkin callaloo plantains and coconuts doubles are plant-based Shop at a Caribbean Indian or international industry to source ingredients especially for spices like turmeric cumin and curry powder Don t worry about making your double appear perfect the messier the better she commented Pro tip James recommends making the chutney up to a day in advance When you re ready to make your doubles start with the chana Soaking and boiling dry chickpeas takes a while but it makes a huge difference in texture and flavor she commented More recipes from the Rough Draft archives Yield doublesTotal Time to hours including soaking and rising time Ingredients Bara fried flatbread cups all-purpose flour Pinch of turmeric tsp instant yeast tsp sugar tsp salt cup warm water plus more as needed Tbsp vegetable oil for dough Neutral oil for frying such as canola or vegetable Curried Chana cup dried chickpeas chana Water for soaking and cooking tsp curry powder tsp turmeric tsp cumin cloves garlic minced tsp ginger minced onion chopped Salt to taste Tbsp vegetable oil cup chopped cilantro optional Quick Tamarind Chutney optional cup tamarind paste Tbsp brown sugar cup warm water Dash of salt cumin and black pepper Toppings optional Tamarind chutney Store-bought or homemade see below Spicy pepper sauce Scotch bonnet or habanero-based Cucumber chutney Grated cucumber lime juice garlic cilantro salt Add protein optional Jerk mushrooms curried shrimp or BBQ chicken Directions Prepare the Chutney optional Whisk together in a small pot bring to a simmer stir until thickened about to minutes Cool before serving or refrigerate in an airtight container Make the Chana Rinse dried chickpeas thoroughly Soak overnight in to cups of water or use the quick soak method boil for minutes then soak hour To save time you can also use low-sodium canned chickpeas Drain and rinse soaked or canned chickpeas Boil in fresh water until chickpeas are soft but not mushy about to minutes depending on chickpea size Add salt during the last minutes of cooking Drain and set aside Make the Curry In a medium saucepan heat oil and saut onions garlic and ginger until soft about minutes Add curry powder turmeric and cumin Stir constantly for seconds until fragrant Add cooked chickpeas and about cup of water Simmer uncovered for to minutes adding water as needed to reach your desired consistency Mash certain chickpeas with the back of a spoon for texture Season with salt and chopped cilantro to taste Make the Bara Mix flour turmeric yeast sugar and salt in a bowl Gradually pour in warm water and Tbsp of oil Mix and knead by hand or with a dough hook until soft slightly sticky dough forms Cover with a towel or plastic wrap Let rise in a warm spot for about hour until doubled in size Dough should feel pillowy soft Punch down dough and divide into to balls Let rest for to minutes then gently flatten each ball into a -inch circle Do not press dough too hard or over-flour Heat oil in a pan over medium-high heat Oil should be hot but not smoking Fry one at a time for about to seconds per side until puffed and golden Drain on paper towels Assemble Place bara flatbread on a plate and spoon a generous scoop of curried chana in the center Add toppings chutney spicy pepper sauce and protein for example and top with a second piece of bara making a sandwich Eat warm folded in your hands with a napkin The post Recipe Miss Conduck s Trinidadian doubles appeared first on Rough Draft Atlanta