How to Make Trinidad Doubles Recipe

Introduction

Trinidad Doubles is a beloved street food featuring two soft bara breads filled with spicy curried chickpeas called chana. This vibrant dish offers bold flavors and a satisfying texture, making it a perfect snack or light meal.

Ingredients

• 675 grams All-Purpose Flour
• 1 1/2 teaspoon Brown Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric Powder
• 1 1/2 teaspoon Active Dry Yeast
• 250-300 ml Warm Water
• 4 cups Coconut Oil
• 1 teaspoon Baking Soda
• 2 cups Dried Chickpeas (soaked overnight with 1 teaspoon baking soda)
• 2 liters Water
• 7 Large Cloves of Garlic, minced
• 1/2 Teaspoon Turmeric Powder
• 6 Large Leaves of Chadon Beni (Culantro)
• 1 1/2 Teaspoon Hot Garam Masala or Cumin
• 1 – 2 Teaspoons Salt to taste

Instructions

1. Step 1: In a medium bowl, mix together the all-purpose flour, brown sugar, salt, turmeric powder, baking soda, and active dry yeast.
2. Step 2: Gradually add warm water to the dry ingredients, stirring with your fingers until a slightly sticky dough forms.
3. Step 3: Coat the dough with some coconut oil, cover the bowl with plastic wrap, and let it rest in a warm place for 1-2 hours until it rises.
4. Step 4: Line a baking sheet with parchment paper or a silicone mat.
5. Step 5: Turn the dough onto a clean surface and divide it into 24 equal pieces. Grease your hands with coconut oil and roll each piece into a ball. Place the balls on the lined tray, cover with a kitchen towel, and let rest for 1 hour.
6. Step 6: Heat the remaining coconut oil in a deep pot or fryer to 350°F (175°C).
7. Step 7: Using an oiled plate, stretch each dough ball gently with your fingers, allowing for small holes if they form.
8. Step 8: Fry each bara for about 1 minute per side until puffed and golden. Drain on paper towels and keep warm.
9. Step 9: Rinse the soaked chickpeas thoroughly under warm water.
10. Step 10: Bring 1 liter of water to a boil in a large pot, add the chickpeas, then reduce to a simmer.
11. Step 11: Simmer chickpeas for 20-30 minutes until tender, skimming off any foam that forms.
12. Step 12: Add minced garlic, turmeric, garam masala or cumin, chadon beni leaves, and salt to the pot. Cook for another 10-15 minutes, gently mashing some chickpeas to thicken the curry.
13. Step 13: Remove from heat and set the chana aside to cool slightly.
14. Step 14: To assemble, place two baras slightly overlapping on a plate or square of parchment paper.
15. Step 15: Spoon a generous amount of chana onto the overlapping section so each bara is covered.
16. Step 16: Add your preferred condiments on top of the chana.
17. Step 17: Hold the plate with your non-dominant hand and use your dominant hand to pick up and fold one bara to enclose the filling. Bite and enjoy your doubles.

Tips & Variations

• Use fresh chadon beni (culantro) to enhance the authentic flavor, or substitute with fresh cilantro if unavailable.
• For extra heat, add sliced hot peppers or a drizzle of pepper sauce as a condiment.
• Ensure the oil is at the right temperature (350°F) before frying to get light and fluffy baras without absorbing excess oil.

Storage

Store cooked baras and chana separately in airtight containers in the refrigerator for up to 3 days. Reheat the baras by warming them briefly in a pan or toaster oven to regain their softness. Reheat the chana gently on the stove or microwave before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without yeast?

Yeast helps give the baras their characteristic softness and puffiness, so it is recommended to use it. Without yeast, the dough will be denser and less fluffy.

What can I use if I don’t have chadon beni?

If chadon beni is not available, fresh cilantro is a common substitute that still adds a fresh, herbal note to the chana curry.

How to Make Trinidad Doubles Recipe

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Trinidad Doubles is a popular street food from Trinidad and Tobago featuring soft, fluffy bara fried dough filled with a flavorful curried chickpea stew called chana. Served with a variety of condiments, this vibrant dish offers a perfect balance of spices, texture, and taste, making it a beloved snack or light meal.

• Author: Maya
• Prep Time: 3 hours (includes dough rising and chickpea soaking overnight)
• Cook Time: 1 hour
• Total Time: 4 hours
• Yield: 24 doubles (servings) 1x
• Category: Snack
• Method: Frying
• Cuisine: Trinidadian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bara Dough

• 675 grams All-Purpose Flour
• 1 1/2 teaspoon Brown Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric Powder
• 1 1/2 teaspoon Active Dry Yeast
• 250–300 ml Warm Water
• 4 cups Coconut Oil (divided for dough and frying)
• 1 teaspoon Baking Soda

Chana (Chickpea Curry)

• 2 cups Dried Chickpeas, soaked overnight with 1 teaspoon Baking Soda
• 2 liters Water
• 7 Large Cloves Garlic, minced
• 1/2 Teaspoon Turmeric Powder
• 6 Large Leaves of Chadon Beni (Culantro)
• 1 1/2 Teaspoon Hot Garam Masala or Cumin
• 1 – 2 Teaspoons Salt, to taste

Instructions

1. Prepare Bara Dough: In a medium bowl, mix together all dry ingredients: flour, brown sugar, salt, turmeric powder, yeast, and baking soda. Slowly add warm water while mixing with your fingers until the dough forms a slightly sticky consistency.
2. Let Dough Rise: Coat the dough lightly with coconut oil, place it in a bowl, cover with plastic wrap, and let it rest for 1-2 hours to rise.
3. Shape Dough Balls: After rising, turn the dough onto a clean surface and divide into 24 even pieces. Grease your hands with coconut oil and roll each piece into a ball. Place the balls on a baking sheet lined with a silicone mat or parchment paper. Cover with a clean kitchen towel and let rest for 1 hour.
4. Heat Oil: Heat the remaining coconut oil in a pot or deep fryer to 350°F (175°C).
5. Stretch Dough: Using an oiled plate, gently stretch each dough ball with your fingers. Don’t worry if the dough develops holes during stretching.
6. Fry Bara: Fry each stretched dough piece for 1 minute per side until puffed and golden. Drain excess oil on a lined tray or in a bowl and keep warm as you fry the rest.
7. Prepare Chana (Chickpea Curry): Drain soaked chickpeas and rinse under warm water. Bring 1 liter of water to boil in a large pot, add chickpeas, and reduce heat to simmer. Cook until chickpeas soften, about 20-30 minutes, skimming off foam occasionally.
8. Cook Spices and Thicken Chana: Add minced garlic, turmeric powder, garam masala or cumin, chadon beni leaves, and salt to the chickpeas. Continue cooking for 10-15 minutes while stirring and slightly crushing chickpeas with a wooden spoon to thicken the curry. Turn off heat and set aside.
9. Assemble Doubles: Place two pieces of fried bara on a plate or parchment paper, slightly overlapping. Spoon a generous amount of chana onto the overlap area, ensuring both pieces have filling.
10. Add Condiments and Serve: Top with your favorite condiments. Hold the plate with your non-dominant hand, then carefully fold one bara around the filling with your dominant hand and enjoy your doubles.

Notes

• Ensure chickpeas are soaked overnight to reduce cooking time and improve digestibility.
• Use coconut oil for authentic flavor and traditional frying method.
• The dough should be slightly sticky for the best airy texture after frying.
• Chadon beni (culantro) gives a distinctive aroma and flavor but can be substituted with cilantro if unavailable.
• Adjust salt and spices in the chana to your taste preference.
• Serve doubles immediately after assembly to enjoy the fresh crispy and soft textures.

Keywords: Trinidad Doubles, Bara Dough, Chana Curry, Caribbean Street Food, Fried Dough, Chickpea Curry, Trinidad and Tobago Recipe