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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.

Ingredients

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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

Find it online: https://frommamamaya.com/how-to-make-trinidad-doubles-recipe/