Curried Chick Pea (Channa) Filling

3 cans (each 19 oz/540 mL) chick peas, including liquid
2 tbsp vegetable oil (30 mL)
1 tbsp curry powder (15 mL)
5 cloves garlic, peeled and mashed
2 green onions, chopped
1 tbsp chopped fresh thyme (15 mL)
1-1/2 tsp toasted ground cumin (7 mL)
Salt to taste

Barrah (dough patties)

3 cups warm water 750 mL
1 tsp saffron powder 5 mL
1 tsp each baking powder and salt 5 mL
7 cups (approx.) all-purpose flour 1.75 L
Vegetable oil

Hot pepper sauces

Channa Filling

In large pot over medium-high heat, bring chick peas and liquid to boil. Boil for 15 minutes. Drain, reserving liquid.

Meanwhile, in separate saucepan, heat oil over medium heat. Cook curry powder, onions, garlic and thyme, stirring, for 3 minutes. Add 1/2 cup (125 mL) water and bring to boil.

Reduce heat and simmer, stirring often, until mixture is thickened and forms a paste. Stir in an equal amount of the reserved chick pea liquid. Stir in chick peas and cumin. Season with salt to taste. Keep warm.

Barrah (the dough, or the Doubles patties)

In large bowl, whisk together water, saffron, baking powder and salt. Whisk in about half of the flour to make a smooth paste. Stir in enough of the remaining flour to make a soft dough. Dipping hands in oil to prevent sticking and adding more oil as necessary, knead dough until smooth.

Sprinkle work surface with flour and then with oil. Keeping hands oiled, break off pieces of dough the size of a walnut. With tips of fingers, flatten each piece into a very thin circle, about 4-inches (10 cm) in diameter.

In large pot, heat 4- to 6-inches (10 to 15 cm) of oil to 375°F (190°C). Deep-fry 1 to 2 barrah at a time, turning once, for about 30 seconds or until golden and puffed. Transfer to paper towel-lined baking sheet. Repeat with remaining barrah, making sure oil is heated between batches.

Assembly: Place one barrah on plate and top with a loving spoonful of Channa Filling, season with hot pepper sauce and top with another barrah. Makes about 30 "doubles".

Splatterflinger's Easy Pot

Just a couple of comments:

== The Doubles I have seen have been more healthy - they consisted of Barra that have probably been dry-fried or baked and are still soft. There was not a hint of oil or deep frying to the touch.

== While Doubles are available all over Trinidad, my own experience has only been at the airport. Without exception, the vendors there prepared the Doubles by first laying a sheet of waxed paper on their upturned left hand, then laying two Barra, overlapping by an inch or more, on their outstretched hand (one over the palm, one over the fingers), then adding a good glop of the curried Channa in the middle.

The left hand was then closed to form a kind of sandwich, the thumb and forefinger held the left two corners of the waxed paper together. The right hand then grasped the right two corners, the left palm dropped so the "package" was hanging free and was then spun (forwards, over the top) a couple of times to form a reasonably good seal all round.

That was the end of one Doubles "package", it was placed in a brown paper bag, and the next was started efficiently almost without thought - production was to order and delivered VERY quickly. The only reason for pause was if the order was for "hot", for which a spoonful of hot pepper sauce was added (NOT mixed in) on top of the curried Channa and immediately before "folding" and spinning.

As pilots we took these on board and three or more hours later they were still providing delicious sustenance. We also found out that many flight crew and passengers take quantities of these delicacies abroad for their friends and families.

These Doubles can be frozen if they are thawed quickly in a microwave. A little trial and error will tell you exactly how long to "zap" to bring it back to its perfect state.