Cookbook | Ingredients | Recipes
| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
| Doubles | |
|---|---|
| Category | Caribbean recipes |
| Time | 2:45 |
| Difficulty | |
Serves 8
Ingredients
Volumetric
[note 1]Grams
Baker's %
Dough Based on flour 2 cups flour 250 100% 1/2 tsp. salt 3 1.2% 1 tsp. turmeric powder 3 1.2% 1/2 tsp. ground cumin 1.1 0.44% 1/2 tsp. sugar 2.1 0.84% 1 tsp. instant yeast [note 2] 4 1.6% water [note 3] 175 70% Formula 438.2 175.28% Chickpeas Based on chickpeas 1/2 lb. chickpeas (channa), soaked 8 hours 226.8 100% 1 tbsp. vegetable oil 13.6 6% 3 cloves minced garlic 9 3.97% 1 sliced onion 110 48.5% 2 tbsp. curry powder 12.6 5.56% 1 1/4 cups water 296.25 130.62% pinch of cumin powder 0.14 0.06% 1 tsp. salt 6 2.65% pepper Formula 674.38 297.35% Frying
[note 4]based on dough flour weight 1 cup oil for frying 218 87.2% Formula 218 87.2% Sandwich hot pepper to taste mango chutney to taste
Procedure
- In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
- Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
- Boil soaked chickpeas in salted water until tender. Drain well.
- Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; sauté for a few minutes
- Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
- Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
- Punch down dough and allow to relax for 15 minutes.
- To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.
- Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
- Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.
- Add pepper sauce and mango chutney to taste.
Conversion Notes
- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. All conversions performed on volumetric. All purpose flour presumed. Weight of ground cumin was determined by multiple weighings. Weight of instant yeast presumed the same as active dry yeast. Presumed medium size onion. Pinch defined as 1/16 teaspoon.
- ↑ This amount of instant yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.775% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1.05% active dry yeast. Fermentation times should be around 2 hours for these reduced yeast amounts provided fermentation temperatures are about 80 °F (27 °C). Cooler temperatures will result in somewhat longer fermentation times. Further yeast reductions will result in less yeast flavor and longer bulk fermentation times.
- ↑ This water was referred to in the procedure section, but was not listed as an ingredient. The water value has been estimated.
- ↑ The absorption of the oil into the fried product is unknown.
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