Doubles, buss up shut and roti (Ve)
Posted 10 months ago
Tue 24 Oct, 2023 12:10 PM
By Savannah, for Black History Month
Recipe submitted by Savannah, a Journalism student at London College of Communication, for Black History Month 🫓
Savannah's story: It is "one of my favourite dishes although it is not apart of Bajan/Jamaican culture, we still regularly eat these dishes."
This is a Trinidadian dish, using food origins from India fused with Caribbean spices.
Trinidadian doubles recipe (curried chickpea flatbread sandwiches)
INGREDIENTS:
Bara (flatbread)
- 1/3 cup warm water
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 2 cups all-purpose flour
- 1 tsp ground cumin
- 1 tsp curry powder (ideally Trinidadian) or ground turmeric
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Curried chickpea (Channa) filling:
- 1 cup + 1 tbsp canola oil, divided
- 1 medium onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 tbsp curry powder mixed with 1/4 cup water
- 1 can chickpeas (drained and rinsed)
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp Scotch bonnet or habanero pepper sauce
METHOD:
Bara (flatbread)
- In a small bowl, mix the water, yeast and sugar. Set aside for 5 minutes until foamy.
- Meanwhile, in a large bowl combine flour, cumin, curry powder, salt and pepper.
- Add the yeast mixture to the flour mixture. Stir to combine, adding more water if needed to form a slightly firm dough. Cover with damp cloth and let rise in a warm place. Rise for 60-90 minutes, until doubled in volume.
Curried chickpea (Channa) filling & assembly:
- In a large skillet over medium heat, warm 1 tbsp of oil and cook the onion, garlic and curry powder for 5 minutes until softened and fragrant.
- Add chickpeas and stir to coat. Cook for 5 minutes, stirring occasionally, until well combines and heated through.
- Add the cumin, salt, pepper and 1 cup of water and stir to combine. Reduce heat to medium-low, cover and simmer for 30 minutes until chickpeas are very soft. There should still be a sauce; if not, reconstitute with water to form a medium-thick sauce. Add the pepper sauce and stir to combine; set aside until ready to assemble.
- After the dough has risen, punch down and rest for 10 minutes. Dampen your hands with water or oil. Pull of tablespoon-sized pieces of dough and roll into 4.5-inch rounds; arrange on a baking sheet. Repeat until you have used up the dough and have an even number of rounds.
- In a large deep pan over medium-high heat, warm the remaining 1 cup of oil. Fry the baras for 15-30 seconds on each side until puffed and golden. Drain on paper towels or a wire rack.
- Place 1 bara on a plate. Spoon 1 tbsp of chickpea filling on top. Top with additional condiments as desired.
Buss up shut paratha roti
Did you know that Buss up Shut means 'busted-up shirt'? The end product should be a layered, tender and buttery flatbread which is shattered or beaten to resemble a torn shirt.
INGREDIENTS:
- 3 cups all-purpose flour
- 1 tsp sugar
- 2 tsps baking powder
- 1.5 tsps salt
- 1 tbsp ghee (butter or oil)
- 1 1/4 cup warm water or slightly more
- 1/3 cup shortening/butter
- 1/4 cup oil/ghee/melted butter for basting paratha
METHOD:
- In a large bowl, mix the flour, sugar, baking powder and salt.
- Make a well and add oil followed by warm water. Knead dough for 30 seconds-1 minute to form soft and sticky dough.
- Divide dough into 6 equal pieces. Set aside and let it rest for 15-30 minutes.
- Place each one piece on a heavily floured board and roll out dough into a circle.
- Using your fingers or knife, rub shortening/butter (about a tbsp) on the surface of the dough, lightly sprinkle with flour.
- Using a knife, make an opening from the centre of the dough. Roll clockwise to form a cone.
- Pleat the ends into the bottom of the cone and push cone tip inwards. Place in an oil pan and cover with a damp cloth.
- Repeat this process for the other pieces of dough and oil to prevent the dough from drying out.
- Let it rest for 2 hours or more covered.
- When ready to cook, heat up griddle/crepe pan/tawah to medium heat.
- Gently flatten out each cone and roll out. Begin rolling out the dough from the centre working outwards.
- Rotate the dough each time you roll it to make perfect circles (about 10 inches), ensuring they are thin at the edges.
- Gently place dough on the griddle. Heavily oil the other side of the dough making sure you oil the edges.
- Cook until tiny bubbles/air pockets appear on the top of the roti, then flip dough.
- Making the torn up shirts can be achieved in several ways: crush paratha with two spatulas while on the griddle; place paratha in large bowl with lid and shake; place in a clean cloth and shake.
- Serve warm.
Contact:
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