Meatless Monday with Vegan Doubles: Fried Flatbread Sandwich with Chickpea Curry | Miratel Solutions

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Meatless Monday with Vegan Doubles: Fried Flatbread Sandwich with Chickpea Curry

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Chickpeas are a delicious, healthy source of protein and we have featured them here in recipes like Indian-Spiced Chickpea and Vegetable Cakes and Peacefood Cafe’s Award Winning Chickpea Fries. We are featuring them again today in our recipe for Doubles: Fried Flatbread Sandwich with Chickpea Curry. According to the chef of this great recipe, “Doubles is a vegetarian street food that is sold in small sheds and carts alongside the streets in Trinidad and other Caribbean countries. It consists of is curried channa (chickpea), smothered between two fried breads called bara, and is usually served with a spicy mix of cucumber, tamarind, or mango chutney.” This delicious recipe comes courtesy of Nita Ragoonanan of Tastes Spicey via the always inspiring One Green Planet.

INGREDIENTS

FOR THE CHANNA CURRY:

  • 1 13-ounce can of chickpeavegan fried flatbread sandwich with chickpea curry
  • 1 large onion, sliced
  • 2 teaspoon fresh crushed garlic
  • 1/2 of a habanero pepper (no seeds)
  • 4 tablespoons curry powder
  • 1 tablespoon cooking oil
  • 1 teaspoon green seasoning
  • 1/4 teaspoon ground geera (or cumin powder)
  • 1/2 teaspoon salt
  • 2 1/2 cups of water

FOR THE DOUGH (BARA):

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon instant quick-rise yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 2 cups of hot water
  • 1 tablespoon of oil for the dough
  • 4 cups of cooking oil for frying

PREPARATION

TO MAKE THE CHANNA:

  1. Open and rinse the chickpeas under cold running water, then drain.
  2. Add the curry powder to a small bowl, add about 4 tablespoons of water to the curry and mix to make a slurry. If it is too dry add more water to form the slurry texture. Set aside.
  3. Heat 1 tablespoon of oil on the stove, on medium heat in a big pot. Once the oil is hot, add onion, garlic, and pepper. Let this fry for 2 minutes or until fragrant.
  4. Add in the curry slurry to the pot. Let the curry fry in the oil for 1 minute. Then add in the chickpeas. Mix well so that all of the beans are covered with the curry. Let this fry for 3-5 minutes. We want the curry to stick to the chickpeas.
  5. Once you see the beans starting to stick to the pot add in the 2 1/2 cups of water. If the water does not cover the beans add more to just cover it. Add in the geera, green seasoning, and salt. Mix. Once this starts to bubble, cover and let it cook for 15 minutes.
  6. After most of the water has reduced, using the back of your spoon smash some of the beans. We don’t want all the beans smashed, just a little to thicken the gravy.
  7. Remove from the heat.

TO MAKE THE BARA:

  1. In a big mixing bowl, add flour, baking powder, yeast salt, and turmeric. Mix all the dry ingredients together. Add 1 cup of hot water at a time. Using your hands knead everything together. The dough should be sticky, and sort of rubbery when you pull it. The dough will gradually turn yellow because of the turmeric.
  2. When you are finished kneading the dough pour 1 tablespoon of oil into the palm of your hand and rub it all over the top of the dough. This is to prevent sticking and will prevent a hard crust from forming on the top when it is rising.
  3. Set it aside to rise for 30 minutes or until the dough has doubled in size.
  4. Once the dough has risen, to a pot on the stove add the 4 cups of oil to heat to 350 degrees.
  5. While the oil is heating, rub some oil in the palm of your hands and start breaking small pieces of the dough apart. make small round balls. You are going to stretch the dough using your fingers. The stretched dough should be thin, but not make holes in it.
  6. Once the oil is hot start frying the dough. It is going to fry really fast like 30 seconds. So be sure you have all your dough rolled out so you can fry it all together. Keep the dough warm.

TO ASSEMBLE THE DOUBLES:

  1. To build your doubles, place one of the baras to a plate, then add some the of channa to it, add your chutneys/condiments, and then place another bara on top.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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