Trini doubles are my favourite things to eat when I go to a Caribbean restaurant, but now everyone can enjoy them…with a Vegan Pea twist! In addition to being heaven on Earth, a Trini Double consists of two Bara Roti (fried turmeric flat breads) with a filling of curried potatoes. The baked chickpea and brussels sprout garnishes really provide freshness and texture! One of my proudest recipes to date!
Preparation time: 2 hours (including proofing and cooking times)
Ingredients (Makes 12 roti/ 6 Trini Doubles):
Bara Roti:
- 1/3 cup warm water
- 1/2 tsp granulated sugar
- 1 1/2 tsp active dry yeast
- 1 tsp turmeric powder
- 1/2 tsp coriander and cumin powder
- 1/2 tsp white pepper
- 3/4 tsp salt
- 2 cups plain white flour
Potato Filling:
- 4 large baking potatoes (diced into 1cm cubes, skin on)
- 2 large white onions (diced into 1 cm cubes)
- 3 thai green chillies (chopped finely)
- 5 fresh bay leaves
- 2 tsp mustard seeds
- 2 heaped tsp coriander and cumin powder
- 1/4 tsp red chilli powder
- 1 1/4 tsp palm sugar
- 1 cup water
- salt
- 5 tbsp olive oil
Baked Chickpeas:
- 1 tin chickpeas (drained)
- 2 tbsp olive oil
- salt
- 1/2 tsp chilli powder
- 1/4 tsp coriander and cumin powder
Brussels Sprout Salad:
- 500g brussels sprouts
- 1 lemon juiced
- 2 tbsp olive oil
- salt
Method:
- Add the warm water, sugar and yeast for the roti into a bowl and gently whisk for a second and then leave to stand
- In a separate bowl, mix the remaining ingredients for the roti
- Once the yeast mixture starts to create bubbles, add it to the flour mix and mix in with your hand
- Add an extra 1/2 cup plus 1 tsp of luke warm water and knead into a firm, smooth elastic dough
- Place the dough in a clean bowl, covered with clingfilm in a warm area for an hour
- Heat the 5tbsp olive oil for the potato filling in a large saucepan until hot, and then add onions, green chillies, bay leaves and mustard seeds until sizzling
- Add a pinch of salt to the onion mix and stir until the onions begin to brown
- Once the onions begin to soften, add in the potatoes and powdered spices and mix well
- Add in the palm sugar and the water and cover with a lid and let cook for approx. 25 minutes or until potatoes are cooked through (followed by 5 minutes without lid and the end to evaporate off water)
- Preheat the oven to 200 degrees celsius
- Dry the chickpeas between two kitchen towels by rubbing the top towel over the bottom towel
- Discard any shells of the chickpeas that appear to have fallen off to prevent them burning
- Mix the chickpeas with it’s spiced, olive oil and salt and place in the oven for 30-35 minutes until crispy
- Meanwhile, place the washed brussels sprouts into a blender and pulse until they are very small shreds
- Mix in the lemon juice, olive oil and salt with the shredded sprouts and set aside
- Remove the roti dough and split evenly into balls (makes approx. 12)
- Flatten each ball into 5mm thick discs using your finger tips
- Heat about 2 inches of olive oil into a pan to fry the roti
- Once the oil is hot enough to fry (do not fry in luke warm oil as the food will act as a sponge to the oil) fry each disc in batches, flipping them over after a couple of seconds
- As soon as each disc puffs and browns remove from oil and drain on kitchen paper towels (cooks within a minute)
- Once the chickpeas are done turn the oven off but leave them in there to keep warm
- Assemble our doubles by making a sandwich with the roti and potato filling, topped by a little of the salad and the baked chickpeas
- Enjoy my Little Peas!
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