Cooked - The Best Trini Doubles Recipe

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The Best Trini Doubles Recipe

5.0

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp instant yeast

¾ cup warm water

½ tsp turmeric (for color)

1 tbsp sugar

Oil (for frying)

2 cups dry channa (or 2 cans cooked channa, drained)

6 cups water (for pressure cooking)

1 teaspoon baking soda (for boiling)

1 teaspoon salt (add more to taste)

1 tablespoon green seasoning

1 teaspoon turmeric

1 teaspoon roasted ground geera (cumin)

½ teaspoon baking soda (added after cooking for softness & color)

¼ cup water (extra, if needed, to loosen the sauce)

¼ cup blended split peas (This is a must, to get the traditional doubles taste)

Combine 2 cups dry channa, enough water to cover by 3 inches, and ½ teaspoon baking soda, and soak it overnight. (To soften channa)
Drain soaked Channa and add to the pot with six cups of water and a ½ teaspoon of baking soda. Bring to a boil, skim the foam, then pressure-cook for 40 minutes.
Add the salt, green seasoning, turmeric, geera, and the cooked split peas and a ¼ cup of water to get the consistency. Your Channa should not be dry.
Mix flour, baking powder, salt, yeast, turmeric, and sugar. Then, add warm water gradually, kneading into a soft dough.
Cover and let rest for at least 1 hour (longer is better) and divide into small balls, flatten into thin rounds.
Fry in hot oil until golden.

Course🍽️Main Course

Diets🌱Vegan...

CategoryStreet Food

CuisineCaribbean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 19 weeks ago

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