Gluten Free Doubles

Deliciously seasoned channa (chickpeas and dhal) nestled on top of two gluten free baras, garnished with sweet, savory and spicy chutneys.

Cuisine Caribbean, Trinidadian

Prep Time 1 10

Cook Time 10

Servings

Calories 361kcal

Equipment

Instant Pot

Ingredients

3 tbsp Psyllium Husk
1 1/4 Cups Warm water divided
1 1/2 Cups Gluten Free All Purpose Flour
2 tsp yeast
1 tsp brown sugar
1/2 tsp turmeric divided
1 1/2 tsp salt divided
4 1/4 Cups oil divided
1 cup Chickpeas
1/4 cup Split peas
1/2 Yellow onion finely diced
4 Culantro leaves finely chopped
6 Garlic cloves grated
4 Scallions thinly sliced
2 Cucumbers Shredded and juice squeezed out
1/4 cup pepper sauce to serve
1/2 cup tamarind chutney to serve
1/4 cup Bandania sauce to serve

Instructions

Make the gluten free bara

Combine the psyllium husk and 3/4 cup of warm water to make the psyllium gel and set aside.
Next in a large mixing bowl combine the gluten free all purpose flour, yeast, sugar, 1/2 teaspoon of salt and 1/4 teaspoon of turmeric and mix together well. Then make a well in the center of the dry ingredients and pour in the psyllium gel and remaining warm water. Mix together to form a soft and sticky dough. If your dough is dry you may add more water 1 tablespoon at a time until the dough is sticky to the touch.
Rub a tablespoon of oil over the dough, cover with a tea towel and let it rest in a warm place for at least an hour.
After the dough rested for at least an hour separate it into 10 to 12 small dough balls. Then on an oiled surface, gently press the dough ball out until it is a thin round disk. You may pour a teaspoon of oil on top of each dough ball as you press it out. Cover the pressed out disks with a tea towel as you work, so that they do not dry out. Repeat this step for all of the remaining dough balls.
When ready to cook, heat 4 cups of oil in a deep pot on high heat and bring up almost to the point of smoking, or about 375 °F. Then add one of the pressed out baras to the hot oil. The bara should sink to the bottom of the pot when it hits the oil, then quickly float back up. Fry for about 30 seconds to a minute, then flip and fry for another 30 seconds, then remove from the heat and rest between a kitchen towel. Repeat for the remaining baras. You may place the cooked baras between sheets of parchment to prevent them from sticking together.

Make the Channa

To the instant pot add the chick peas, split peas, chopped onions, 1 teaspoon of salt and 4 cups of water (use 6 cups if you didn't soak the peas overnight). Pressure cook on high or max (depending on the instant pot version)for 30 minutes if you soaked the peas and 50 minutes if you didn't. Then rapid release the pressure of the instant pot.
Using the back of a wooden spoon, crush some of the chickpeas up (about 1/4). Next add the chopped scallions, culantro, grated garlic, remaining turmeric (1/4 tsp) and geera (roasted ground cumin). Then mix to combine. Put the instant pot on sauté and let it come up to a boil, then turn it off and set the channa aside.

Assemble the gluten free doubles

Place two gluten free baras on a piece of parchment paper, then add a generous scoop of channa to each. Next add some shredded cucumber, pepper sauce, bandania sauce and tamarind chutney (see section on how to serve doubles for more on these toppings).

Nutrition