Trinidad Doubles

2 cup chick peas
2 tsp  roasted ground geera
1 tsp curry powder or  ground coriander
1/2  small onion chopped
4 cloves chopped garlic
2 tbsp chopped scallions
½ tsp turmeric powder
1 tsp salt
1/2 tsp black pepper
1 tbsp oil

Soaked chick peas overnight. Pressure cook the peas for 30 minutes, then drain.

Heat oil in pot, add garlic, saute for a few minutes, add onions and  cook for a few more minutes. Add remaining ingredients. Cover with water and cook until soft.

2 cups - all purpose flour1 1/2 tsp tumeric powder
1 tsp   roasted ground  geera
1 packet yeast
1 tsp  sugar
1 tsp  salt
oil for frying

Put 3/4 cup of lukewarm water in a small bowl, add sugar and sprinkle with yeast

Combine flour, salt, saffron and geera in a large bowl

Add yeast to flour, add water and mix until soft. If it's too hard. Add a little more water. About 1 tsp spoon. Let dough raise twice its size.

Take a small amount of  dough and roll it out with a rolling pin very thin. Add lots of flour to the board you are rolling the dough on. This will prevent it from sticking. Drop in hot oil and quickly turn once, then remove from oil immediately. Place in a bowl with brown paper and cover.

This is a trick I discover, since the dough part is the most difficult part in making doubles.

Serve with Cucumber, Tamarind, or Mango Chutney.