Doubles

Doubles 8 bara  Serves 4 Bara 2 cups flour 3/4 tsp salt 1 tsp tumeric powder 1/4 tsp ground geera (cumin) 1/4 tsp sugar 1 tsp instant yeast approx 1 cup lukewarm water ( or 1/4 cup more if needed)  oil for frying Combine flour, salt, tumeric, geera, sugar and instant yeast in a large bowl. Add enough lukewarm water to make a soft dough. Mix by hand knead a few times to form a ball. Be careful not to overwork the dough. Brush the top of dough with 1 tsp oil. Cover and let rise for 1/2hrs Punch down the dough. Knead it into a ball. Cover and let rest for 10-15mins. Shape dough into 8 balls. This dough tends to be soft and sticky. Moisten your hands with a little water or oil as you work the dough to prevent it from sticking your hands. Divide and shape into 8 round balls. Flatten and stretch dough into a 4" or 5" circle. Use water or oil to on your fingers to moisten to prevent dough from sticking.  Heat oil in a large deep pot and fry bara a few minutes on each side on medium high heat. Channa Filling 2 tins channa 1 tbsp vegetable oil 3 cloves garlic, minced 1 onion, minced 2 tablespoons Chief Brand curry powder 1/2 tsp salt Drain and rinse channa. Put channa in a large pot add water until barely covered and boil for about 10mins. Drain water from channa and set aside. In a large heavy pot, heat oil. Add garlic and onion to the oil and fry until fragrant. Mix curry with about 1/8 cup of water and add it to the oil. Cook for a few minutes until most of the water has evaporated. Add channa and stir to coat well with curry. Use back of a large spoon to smash some of the channa.  Add more water to barely cover the channa. Lower heat and simmer until channa is mushy with a thick sauce. Taste and add more salt if needed. Cucumber Chutney 2 large cucumbers 10 chardon béni leaves, minced 3 cloves garlic, minced 2 tsp lime juice ( or more to taste) 1/8 tsp brown sugar 1/2 tsp salt (or salt to taste) 1/2 scotch bonnet pepper, minced (optional) Wash and coarsely grate cucumber. It doesn't need to be peeled but you can peel it first if you prefer. Place grated cucumber in a strainer and squeeze off as much of the water as you can. Place in a small bowl. Add all other ingredients and mix.  Assemble the doubles by placing a spoonful of channa on a bara. Top with cucumber or other chutney, your favourite West Indian pepper sauce and cover with another bara.  COOK'S TIP:  Other popular toppings for doubles are mango chutney, chardon béni chutney, mango kuchela, tamarind sauce, and roasted coconut chutney.