Recipe by Um Safia
This is a fab recipe I came across whilst looking for someone else! The recipe and text below are reprinted with permission from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram (2006 Hippocrene Books).
Top Review by lil' Lori
Absolutely fabulous!! Even better than the ones from a local trinidadian restaurant. The key is to use Jamaican curry powder. It's a little different than the traditional indian curry powder. I added extra garlic but I pretty much do that to every recipe. Great as a main course, or snack food. My daughter has recently gone on a meat strike. It's hard for me to find any meat alternatives that she actually likes. This, she cleaned her plate!
For the Dough
- 1⁄3 cup warm water (100 110 F)
- 1⁄4 teaspoon sugar
- 1 teaspoon 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
For the Filling
- 1 (16 ounce) can chickpeas (garbanzo beans)
- 1 tablespoon canola oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 4 1⁄2 teaspoons curry powder
- 1 pinch ground cumin
- salt & freshly ground black pepper
- canola oil (for frying)
- hot pepper sauce, for serving
- finely shredded cucumber, for garnish
Directions See How It's Made
- To make the dough:
- Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
- In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
- To make the filling:.
- If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
- If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
- Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
- To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
- Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.
- * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.