A popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments.
Ingredients
Bara (flatbread):
Chana (chickpeas):
Tamarind Sauce
Pepper Sauce:
Cilantro Sauce:
Garnish:
Method
For the Bara: Step 1
Add the flour to the stand mixer. Put the water, yeast and sugar in a medium bowl. Stir and let it sit until bubbles begin to form, about 5 minutes. To the flour, add the turmeric, cumin, salt and pepper and stir to combine.
Step 2
Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
Step 3
Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well.
Step 4
Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
Step 5
Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface.
Step 6
Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
Step 7
Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
For the Chickpeas: Step 1
While the dough is sitting, heat the oil in a large skillet over low heat. Dice the onion and add to the skillet with a large pinch of salt.
Step 2
Mince the garlic and add to the skillet. Using gloves, mince the Scotch bonnet chile and add to the skillet along with the curry powder, cumin, nutmeg, paprika, allspice, cayenne, bouillon cube, pepper and a pinch of salt.
Step 3
Drain the chickpeas (save the liquid for a future use) and add to the skillet along with the chicken broth.
Step 4
Bring to a simmer and cook until all the liquid has reduced, about 1 hour.
Step 5
Season the chickpeas with lime juice and kosher salt to taste.
For the Tamarind Sauce:
Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
For the Pepper Sauce:
Remove the stems from the Scotch bonnet chiles, peel the garlic and add both to the blender along with a pinch of salt and the vinegar. Puree until smooth.
For the Cilantro Sauce:
Tear the cilantro and add to the blender with a pinch of salt and the vinegar. Puree until smooth.
For the Garnish:
Grate the cucumber, chop the cilantro and add both to a bowl with a pinch of salt.
To Assemble:
Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little pepper sauce, cilantro sauce, tamarind sauce and grated cucumber and cilantro.
