Curry Channa Doubles

Mango Hot Sauce, Tamarind Sauce, Green Seasoning

Chef Rashida Holmes of Bridgetown Roti | Los Angeles

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Adapted by StarChefs | april 2024

INGREDIENTS

Mango Hot Sauce:
Yield: 4 quarts
2.72 kilograms green mango, peeled and diced
1.1 kilograms chopped Fresno chile
340 grams peeled ginger
245 grams garlic
75 grams kosher salt
40 grams masala spice 
100 grams rice vinegar

Doubles:
Yield: 17 servings
16 grams granulated sugar
6 grams instant yeast
500 grams all-purpose flour
5 grams baking powder
10 grams kosher salt
1 gram ground turmeric 

Tamarind Sauce:
Yield: 2½ quarts
Two 14-ounce packs tamarind pulp with seeds
2 cups brown sugar

Curry Channa:
Yield: 8 quarts
Blended oil
4 cups diced green bell peppers
4 cups diced Anaheim chiles
2 Scotch bonnet chiles
4 cups diced Spanish onion
40 grams ginger
8 cloves garlic
4 cups diced scallions
20 grams kosher salt
40 grams turmeric curry powder
12 ounces turmeric curry paste
6 quarts cooked chickpeas, aquafaba reserved

Green Seasoning:
Yield: 1½ quarts
2 Anaheim chiles, fried, peeled, and seeded
½ Scotch bonnet chile
1 clove garlic, thinly sliced
10 grams thyme
4 bunches cilantro with stems, blanched
1 bunch parsley, blanched
200 grams chives, blanched
Zest of 2 limes
½ cup blended oil
Kosher salt

To Assemble and Serve:
Oil for frying

METHOD

For the Mango Hot Sauce:
In a food processor, combine mango, chiles, ginger, and garlic into a paste. Transfer mixture to a rondeau over medium-low heat and sauté until softened. Season with salt and masala spice. Transfer to an airtight container and refrigerate overnight. The next day, transfer mixture to a Vitamix Commercial blender and add vinegar and 1½ cups water. Blend until smooth. Transfer to an airtight container and refrigerate.

For the Doubles:
In a mixing bowl, combine sugar, yeast, and 2 cups warm water. Let sit until yeast has activated. Add remaining ingredients and mix to combine. Let rest 1 hour, or until dough has doubled in size. On a lightly floured work surface, punch down dough, then portion into 50-gram balls. Cover dough balls and let rest 2 hours. 

For the Tamarind Sauce:
In a saucepan over medium heat, combine tamarind, sugar, and 2 quarts water. Simmer 15 minutes, or until pulp is fully dissolved. Strain, then transfer mixture to a separate saucepan over medium heat. Reduce mixture by one-third. Remove from heat and let cool. Stir in 1 cup Mango Hot Sauce and transfer to an airtight container. Reserve.

For the Curry Channa:
In a saucepan over medium flame, heat oil. Sauté peppers, chiles, and onion until onions are soft and translucent. Add aromatics, scallions, spice, and chickpeas. Cover with enough reserved aquafaba to submerge vegetables. Simmer 5 minutes. Taste, adjust seasoning, and let cool.

For the Green Seasoning:
In a food processor, combine chiles, garlic, and thyme. Add herbs, lime zest, and ½ cup water. Process until smooth. With the machine running, stream in oil and blend until emulsified. Taste and adjust seasoning with salt.

To Assemble and Serve:
In a small saucepan over medium-low heat, warm Curry Channa. In a fryer, heat oil to 375°F. Flatten 2 Double dough balls and drop into fryer. Fry until golden brown and puffed up. Transfer to a paper towel-lined plate and set aside. Transfer fried Doubles to a serving plate. Top with warmed Curry Channa and desired amount Mango Hot Sauce, Tamarind Sauce, and Green Seasoning.

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