Welcome to Gyaan Ka Saagar's Bhakti Bhojan. Join Indra Laloo as she teaches the art of making traditional Hindu food items normally used for puja(s) and prayer services around the world. Although there are various methods in making these items, we will focus on the cooking style from Trinidad and Guyana.
In these segments we explore some of the local delicacies of Trinidad as we bring some of its vegetarian fast food items.
In this episode of Bhakti Bhojan, we are taught how to make Doubles by Indra Laloo assisted by Devi Misir.
For Bara (Appx. 20)
4 Cups of Flour
2 tbsp. Sugar
1 tsp. Grind Bandania (Culantro) Optional
1 tsp. Saffron
1 tsp. Baking Powder
2 and 1/2 half Cups of Water
1 tsp. Grind Geera (Cumin)
1/2 tsp. Yeast
3/4 tsp. Salt
1/8 cup of oil for setting
2 cups of oil for frying
4 Cans of Chana or 1 cup of Dry Channa (Chick Peas)
1 tsp. Geera (Cumin)
Additional Seasonings of your choice for flavor
Step 1: Mix 4 cups of flour, 2 tbsp of sugar, 1 tsp of saffron, 1 tsp baking powder, 1 tsp grind geera, 1/2 tsp yeast, 3/4 tsp of salt, 1 tsp grind bandania (optional), into a large mixing bowl.
Step 2: Add 2 and 1/2 cups of warm water gradually to the mixture and knead into a sticky dough.
Step 3: Add oil to mixture to reduce the stickiness of the dough
Step 4: Set aside and cover with a damp cloth/paper towel for 2 and 1/2 to 3 hours which allows the dough to rise.
Step 6: While the dough is set aside, mix, soften channa (either can channa, or a set that has been soaked in water over night or a freshly boiled set) to water, with Masala, and your choice of seasonings (for flavor). Add 1 tsp. of geera last to enhance flavor
Step 7: Set chana mix to cook in a separate pot on medium heat. This will completed as the channa is soft to touch (appx 25 minutes)
Step 8: In a deep pot add oil and allow it to heat up until it is very hot.
Step 9: Spread some oil onto the surface where you will be forming the baras to prevent them from sticking
Step 10: Look at the video to see how to squeeze bara through your thumb and pointer finger forming a ball like shape.
Step 11: After forming the baras, stretch each one by pushing out the sides
Step 12: Add the bara once stretched into the pot for about 1/4 of a minute flipping it quickly once while in the pot. Do not allow the bara to sit in the pot too long, it will burn.
Step 13: Once baras are finished frying, take two baras and add some of the channa on top of one (you can also add some chutney/hot sauce on top) and place the other bara on top and enjoy. Bon Appetite!
Step 14: Enjoy with love