From the islands of Trinidad & tobago, this deep-fried barra is one of the best street foods you’ll ever get! You’ll find these at most carnivals in the caribbean as a on the go snack or after night out! This curried channa and chutney tops off this delicious carnival snack!
- Vegetable oil for deep frying
- 450g plain flour
- 1 tsp easy dried yeast
- 2 tsp turmeric
- 1 tsp salt
- 250ml warm water
- 2 x 400g canned chickpeas (washed & drained)
- 4 garlic cloves
- 1 medium red onion diced
- 1 tsp salt 1tsp black pepper
- 2tbsp curry powder
- 1 tsp grated ginger
- 2tsp cornflour
- 1 garlic clove
- 1 scotch bonnet pepper
- Handful of coriander
- Lemon juice 1/2 cucumber grated
To make the barra, combine the flour with the yeast, turmeric and salt and mix together in a bowl. Gradually add warm water mix and knead into a ball. For the chana, mix the chickpeas with garlic, onion, black pepper. Heat some vegetable oil in a pan then add curry powder and grated ginger then mix. Add the chickpeas with some more curry and cook down for 5 minutes. Then add water then bring to a boil, add some cornflour to thicken then simmer for 15 minutes until cooked.
Now to deep fry the barra, add some vegetable oil to a deep filled pot on a high heat. Spread a likkle oil over the dough, break off a small piece and roll into a ball then flatten into a thing round shape. Repeat with rest of the dough. Once oil is hot. Turn down to a medium heat then add the barra flat bread in the oil for 8-10 seconds on each side. Use tongs to remove and place on kitchen towel to drain oil.
For cucumber chutney, blend together garlic. Scotch bonnet, salt, black pepper. Lemon juice then blitz in a blender. Add grated cucumber on top. Also serve with mango chutney or pepper sauce.