Doubles–Channa & Roti

Every once in a while my children will surprise me. This recipe was one of those surprises. My son Robert has always been a picky eater. He spent some time living on the island of Trinidad. 
When he came home he told us about his favorite food while living there. 
When I found a recipe and read the ingredients, I was shocked.
 My thought was, “He ate that”. As usual we tweaked the recipe a little.   When we made it, we knew why he liked it.  It is wonderful.  The street vendors call them “Doubles”.


1 15 oz can garbanzo beans or chick peas
1 tsp ground coriander
1 tbsp cumin
2 tbsp canola oil
1 small onion
4 cloves garlic
2 tbsp chive
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp black pepper
Water or Chicken broth

Dice onion, garlic and chive, keep separate. Heat oil and onion over medium heat until caramelized.  Add garlic, chives and spices, cook and stir 1-2 minutes. Add the beans and enough water or broth to cover the Channa by about 1 1/2 inches. Bring to a boil and then simmer until beans are very soft.  Serve on Barra.

Roti / Barra

4 cups flour
1 1/4 cup hot water
2 tsp saffron powder
1 tsp cumin
1 tbsp yeast (SAF Brand)
1/2 tsp sugar
1 tsp salt
Canola oil for cooking

Stir together  flour, yeast, salt, saffron and cumin. Stir in water forming a slightly firm dough. Try not to handle the dough to much.  Cover and let rise to double.  Turn out on bread board and cut into 36 balls.  Let rise 10-15 minutes.  Flatten dough between your hands into thin circles.  Heat enough oil in frying pan to just cover the bottom. Place formed circles in the hot oil turn over, cook on each side about 1-2 minutes or until starts to brown on the edges. Serve warm with Channa. Enjoy!

Mary Ellen

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8 thoughts on “Doubles–Channa & Roti

  1. Sounds interesting and usual and sometimes I too would make if my son said it was his favorite. Out of the ordinary is always good. Pinning! Have a wonderful day.

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