It’s common to northern India, from where many indentured Indian laborers traveled to Trinidad.
Set aside until the mixture bubbles, 1 to 2 minutes.
Stir in the yeast mixture.
Photo: Penny De Los Santos
Drizzle the dough with 1 tablespoon oil and turn to coat.
Meanwhile, prepare filling:Heat 1 tablespoon oil in a large skillet over medium heat.
Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Add curry powder, 1/2 teaspoon cumin and coriander.
Cook, stirring, for 30 seconds.
Add chickpeas, 1 1/4 cups water and pepper and bring to a simmer.
Cover and cook until the chickpeas are tender, about 30 minutes.
Stir in 1/2 teaspoon salt and set aside.
Bring to a simmer over medium heat and cook until reduced by half, about 10 minutes.
Set aside to cool.
Combine the cucumber, garlic, culantro (or cilantro) and salt in a small bowl.
To fry dough:Punch down the dough and let it sit for 10 minutes.
If the flour bubbles and sizzles, it’s ready.)
Transfer with a slotted spoon to a wire rack set over a baking sheet or to a paper-towel-lined plate.
Cover loosely with foil to keep warm.
To assemble doubles:Place a heaping 1/4 cup chickpea filling on a piece of fried dough.
Top with about 3 tablespoons cucumber chutney and 1 tablespoon each tamarind sauce and Kuchela.
Top with another piece of fried dough.
To make ahead
Refrigerate tamarind sauce (Step 4) for up to 1 week.
Buy it fresh at international markets or dried online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
