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1
Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt.
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2
Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces.
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3
While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl.
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4
When dough is soft, but not sticky, transfer it to a lightly floured work surface.
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5
Knead the dough, divide and roll the dough into small balls the size of golf balls.
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6
Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
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7
Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
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8
Using a rolling pin, roll each dough ball into a 4-inch disk
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9
Pour the oil into a wok to a depth of 2 inches.
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10
Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side.
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11
Using a slotted spoon, transfer the bakes to a paper towel-lined plate.
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12
Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.
