Trinidad Doubles

Barra:
Ingredients:
4 cups all purpose flour
2 tsp turmeric powder
1 tsp ground gerra (cumin)
3 tsp yeast
1/4 tsp sugar
1 tsp salt
Cranola oil for frying

Channa:
Ingredients:
1 (16oz) tin chana (garbanzo beans)
1 tsp ground coriander
1 tbsp ground gera (cumin)
1 tbsp curry powder
2 tbsp cranola oil
1 small onion, chopped
4 cloves garlic
2 tbsp chives
1/2 tsp turmeric powder
1/2 tsp each (salt and pepper)

Cucumber Chutney:
Ingredients:
1 lrg cucumber
1 tbsp cilantro
1 tbsp chives
1 habanero pepper
4 cloves garlic
2 tsp lime juice
1/2 tsp each (salt and pepper)
1/4 tsp brown sugar

Methods:
Barra Recipe (90min)

1. Put 1 cup lukewarm water in small bowl, add sugar and sprinkle with yeast. Let swell to double its size.
2. Combine flour, salt, turmeric, and gerra in large bowl.
3. Add yeast to flour mixture. Add an additional 1 3/4 cup water. Mix until slightly firm. Cover and let rise to double its size.
4. Form dough into 36 small balls and let rise 10-15min
5. Flatten ball into 3-4 inch circles, fry in hot oil, turning only once. Drain on paper towels and cool to room temperature.

Channa Recipe (90min)

1.  Dice onion, garlic, and chive, keeping each separate.
2. Saute onion on medium heat.
3. Add remaining ingrediants and mix.
4.  Cover channa with water (1.5"), cover and boil until soft. Add more water if necessary.

Cucumber Chutney Recipe (20min)

1.  Cut 3/4 of cucumber into match stick sized sticks. Grate the remainder of the cucumber for moisture. Place in medium bowl.
2. Add diced, garlic, cilantro, chives, and pepper to the mix.  
3. Add salt, pepper, and sugar. 
4. Mix well. 

To make the doubles:
Put two barra on a plate (hence the name doubles). Cover in channa mixture. Top with cucumber chutney. Add hot pepper sauce if desired.