Doubles

PreparationMake dough: In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour. Make filling: If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes. Assemble: Punch down risen dough and allow to rest 10 minutes. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet. Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer. Ramin Ganeshram shares her tips with Epicurious:· The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons. · The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference. · Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely. Adapted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, ©2006. Published by Hippocrene Books

PreparationMake dough: In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour. Make filling: If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes. Assemble: Punch down risen dough and allow to rest 10 minutes. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet. Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer. Ramin Ganeshram shares her tips with Epicurious:· The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons. · The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference. · Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely. Adapted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, ©2006. Published by Hippocrene Books