Trinidad and Tobago / Breakfast
Doubles
Two soft fried breads called bara with spiced chickpea channa between them. Trinidad's street breakfast.
Ingredients
- Flour450 g
- Dry yeast7 g
- Turmeric2 tsp
- Sugar1 tsp
- Chickpeas, soaked overnight400 g
- Onion1
- Garlic5 cloves
- Ground cumin2 tsp
- Curry powder2 tbsp
- Scotch bonnet1
- Coriander30 g
- Tamarind sauce, to serve100 ml
- Oil for frying600 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast and sugar in warm water, add the flour, turmeric and salt and knead a soft dough.
Let the dough rise somewhere warm for an hour, until doubled.
Boil the chickpeas with garlic for an hour, until completely soft.
Fry the onion, add the curry powder and cumin, warm them a minute and stir in the chickpeas with half their liquid.
Mash a third of the chickpeas in the pot and cook ten minutes to thicken the sauce.
Divide the dough into small balls, rest them twenty minutes and flatten them by hand into discs.
Fry the baras twenty seconds a side in hot oil; they must stay soft. Put the channa between two baras and serve with tamarind.
