Trindad Doubles Bara

I wanted to make the Doubles Bara only.
Just to see if I could. This is actually the 'hard part' for me.
The filling, the channa/chickpeas is easy.
I just need to get the bara/dough down!
I love doubles but the only place I would buy from in Trinidad was the UWI doubles stand. I would get it with EVERYTHING except roasted coconut. Everything = tamarind, mango, kuchela, pepper, channa, shredded cucumber. OH MY GOODNESS!
Two of those in the morning and I couldn't eat for the rest of the day.
Too filling!
So I modified the recipe a little (you know I modify if I don't think it will hurt anything)
I added chilli powder (1tbsp), and instead of tumeric I added 3 tbsp of Chief Brand curry.

Ingredients

For dough:
1/3 cup warm water (100°-110°F).
1/4 teaspoon sugar
1 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper

In small bowl, stir together water, sugar, and yeast.
Let stand until foamy, about 5 or 6 minutes.



In large bowl whisk together flour, salt, turmeric, cumin, and pepper.



Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough.



Knead dough in bowl 2 minutes, then form into ball



Smooth over with oil or water (cover with damp cloth).


Let dough rise in warm, draft-free place until doubled, about 1 hour.

Punch down risen dough and allow to rest 10 minutes.
Dampen hands (or with oil, says Chennette since the dough is really sticky), pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle.
Set aside.
Repeat with remaining dough.
In deep frying pan over moderately high heat, heat oil.
Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side.
Chennete says: Turn over as soon as it starts to swell.



Take out when it is puffy and golden.
Drain on paper towels or on wire rack set over baking sheet.
(Chennette says to cover to keep them soft)
Place 2 tablespoons filling on 1 piece fried dough.
Add pepper sauce, kuchela, and cucumber.


Top with another piece fried dough.
Repeat with remaining dough and filling.
Serve as snack or appetizer.
For my filling (because everyone knows I don't follow instructions to a tee, and Nikki at Trinigourmet.com says I am too HARDEN), I am going to use ground beef, tamarind, pepper etc etc. Check it (brussel sprouts etc) lol! :)

Notes: It tastes better with the traditional Channa filling. Mine were a bit crunchy on the outside edges, but still tasted just like doubles.
I may need to let the dough rise a bit longer than an hour, but 1 hour seemed to be fine.