STOP! You have found the best, most detailed Trinidad Doubles Recipe on the internet! All other recipes are mere adaptations.
As I get ready to end this year strong and set goals for the new year, I thought I should post just one more recipe on the blog! Even though this recipe was posted on YouTube on April 8, 2017, it never got a home here… until now! I am always a bit late, but better late than never, right?
This year, I had many successes at work and in my personal life. My elder daughter turned 16 and I fulfilled my promise to take her to Paris and throw her a birthday party! In two weeks, I planned and organized a get-together with about fifty family and friends, transforming my backyard into an impressive party atmosphere that left my guests stunned–thanks to the power of the internet. Had I planned it for years like some folks do, I could not have done a better job!
Work travel to far and near, including London and, more recently, LA was rewarding and exciting, and I am already planning my trips for the new year. I always aim to do less traveling, but it never happens! This means less time to blog here!
This year I posted 20 videos on YouTube, which was the exact number I had on my to-do list. This was quite an accomplishment for me considering that it takes about 40 hours to complete one video and then there is real life—my work, commute, and home/family schedule! I hope to do more in 2019 despite it all. This (blogging and creating) is my meditation. I get so immersed that I forget about all the chaos in life.
You may have noticed that I updated this blog a little and more progress will be made. I plan to make this a convenient and user-friendly space where you will find some, if not many, of your favorite recipes! Some of the older recipes are getting a makeover, and I plan to post more new ones every month! So stay tuned! Please also feel free to write with any suggestions, recipesor video requests. I would love to hear from you.
Now onto the real reason for this blog post….
WHAT IS DOUBLES?
If you are here because you have Googled “What is doubles“? This is the post for you! By the time you are done reading this, you will yearn for this snack, but rest assured, the recipe and video for Trinidad Doubles are included below to help you make this successfully at home!
DOUBLES CONDIMENTS:
Doubles (bara and channa) is a vessel for the mouth-watering condiments and Caribbean flavors. Condiments range from a choice of (Top left to right) boiled mango chutney, cucumber chutney (grated cucumber), Bottom Left to right: Bandhania Chutney, pepper sauce, roasted pepper sauce. Not shown, tamarind chutney, kuchela, coconut chutney.
Bandhania Chutney is basically, blended bandhania with garlic, hot pepper, and salt.
Cucumber chutney: To make cucumber chutney, grate cucumber with skin on and season with salt, ground bandhania, pepper, and garlic.
Pepper Sauce is a blend of hot habanero, scotch bonnet or cherry pepper with bandhania, garlic, sometimes mustard, and salt. The roasted version is just that, the peppers are roasted before being blended with the other ingredients.
Kuchela is a pickled mango with amchar massala. Recipe coming soon!
Coconut chutney is a roasted dried coconut (and charred bits scraped off), grated and seasoned with the same basics, bandhania, garlic, hot pepper, and salt.
I have heard rumors of triples—the use of three baras. The fillings too have become creative with variations including curry chicken, curry shrimp or curry goat. I have never tried or seen these so I can’t attest to their actual existence.
Doubles is a joyful culmination of sweet, savory, tangy, spicy–all in one mouthful! A gastronomical delight that ‘s addicting and afflicting. Afflicting in the sense that one could suffer from ‘doubles tabanca’ if not eaten for a very long period. (Definition of Tabanca: Unrequited Love)
WHO INVENTED DOUBLES?
WHAT MAKES A GOOD DOUBLES?
I would say the texture and thickness of the bara. It must have a certain chew to it and the right color, which comes from the addition of turmeric. The chickpeas must be tender and flavorful, not too dry. The condiments should leave you yearning for another doubles or four. I asked my sister what she thinks makes a good doubles, and she says, “it melts in your mouth not in your hand like M and M’s”. Alrighty then?
HOW DID I DEVELOP THIS DOUBLES RECIPE?
I have begged folks to put me in touch with their favorite doubles vendor so that I can extract their recipe from them, but the opportunity never came. I’ve thought about it a lot, dreamt about it and one day I walked into my kitchen determined to develop the best doubles recipe. There is no reason I can’t create a recipe, this is not rocket science, I am smart enough to do it. Equipped with all the positive thoughts I can muster, I created the first sample. The texture was there, but the color and taste hinted that I added too much turmeric. I took a nap and returned to the kitchen for a repeat performance. My husband, after tasting it, raised his eyebrows and smiled. He is a man of few words.
HOW TO MAKE TRINIDAD DOUBLES:
Doubles is the most popular street food in Trinidad consisting of two main components plus delicious condiments: bara (fried flatbread) and channa (curried chickpeas). To prepare the doubles, first knead the dough for the bara and allow it to rest for a minimum of one hour or overnight for best results. The next day, or several hours later, make the chickpeas, also called doubles channa. Before the doubles channa is done cooking, make small loyahs (balls) with the dough, flatten, and fry until golden brown. The last step is assembling the doubles; lay a bara on a plate or flat surface, top with doubles channa and condiments of your choice(tamarind sauce, pepper sauce, cucumber chutney, or mango chutney) top with another bara, and enjoy!
HOW TO MAKE DOUBLES CHANNA?
The making of the channa proved to be more challenging than the bara. The chickpeas if you really examine it, does not have a lot of color and taste on its own, it is enhanced by the bara and flavorful condiments. I tested it one weekend and then another time one night after work. I realized that it required a lot of boiling to have that tender, melt-in-your-mouth texture that makes a great chickpea filling. I found that baking soda does the trick!
Some claim that the chickpeas are simply boiled with the herbs and turmeric and others suggest that chunkaying is the best way to go. Chunkaying is the process of first cooking the spices in the oil to bring out the flavor, then adding the chickpeas and other seasonings. I’ve tried it both ways and find this method (boiling) is more authentic/similar to the doubles we usually buy.
WHO IS YOUR FAVORITE DOUBLES VENDOR?
It helps that doubles vendors are not scarce either. Each person in Trinidad will passionately voice who in their opinion makes the best doubles. “That guy by the Chaguanas market,” or “the other guy across from the gas station” or “de man in Tong” or “them people in Tunapuna”. “from the guy dong the road” etc..! Comment below on who is your favorite doubles vendor!
HOW MANY DOUBLES CAN YOU EAT IN ONE SITTING?
One doubles is filling and satisfying but one evening after school(Secondary School), I vividly recalled eating ten doubles. That is not a typo. To justify that avarice, I have convinced myself that they were probably very small doubles. That doubles was by far the best and most memorable doubles I’ve ever had. One year I returned to Trinidad to search for that doubles man, who, by the way was situated in Couva market, just down the street from Holy Faith Convent where I attended, only to learn that he no longer sells doubles. That was one of the saddest, most forlorn moments of my existence.
I don’t know if this recipe will allow you to start your own doubles business, but I do know that if there isn’t a doubles vendor in your part of the world or town, this recipe will bring a taste of home/Trinidad to you.
Update: I have received many messages that people have started using this recipe to start a doubles business!
HOW TO ASSEMBLE THE PERFECT TRINIDAD DOUBLES?
Assembling the Doubles: Assembling Trinidad doubles is a simple yet skillful process that brings together two main components: bara (fried flatbreads) and channa (curried chickpeas). Here’s how it’s traditionally put together:
- Step 1: Lay the Bara
Place two pieces of bara slightly overlapping on a plate or in a wrapper, serving as the base for the dish. These soft, fried flatbreads are the foundation of the doubles. - Step 2: Spoon on the Channa (Chickpeas)
Generously add a spoonful of channa, ensuring the bara is covered but not soaked. The channa should be well-spiced with turmeric, cumin, seasoning, including garlic to create the dish’s signature flavor. - Step 3: Add Toppings
Layer on your choice of sauces and garnishes, such as tamarind sauce, pepper sauce, cucumber chutney, and kuchela. These extras add a balance of sweetness, spice, and freshness to the dish.
Once the layers are complete, fold the two bara around the channa, forming a soft sandwich, and your doubles are ready to enjoy.
TOPPING AND SERVING SUGGESTIONS FOR DOUBLES:
Toppings play a crucial role in enhancing the flavor of doubles, offering a variety of tastes and textures. Here are some traditional and creative options:
- Pepper Sauce: A key element, Trinidadian-style pepper sauce made from scotch bonnet peppers adds heat. You can adjust the spice level to suit your taste.
- Tamarind Sauce: This sweet and tangy sauce is a favorite for balancing the heat and adding depth of flavor to the channa.
- Cucumber Chutney: A cooling, refreshing topping made from chopped cucumbers and sometimes culantro (shado beni) to balance out the spices.
- Kuchela: A tangy & spicy, pickled green mango relish for those who enjoy a sharp, zesty flavor with their doubles.
Many enjoy their doubles served hot, often wrapped in wax paper for easy eating on the go. Whether eaten for breakfast, lunch, or a quick snack, doubles is flavorful and satisfying.
TIPS FOR ENSURING THE PERFECT TRINI DOUBLES:
To make great doubles, it’s essential to get the texture and flavors just right. Here are a few tips to ensure your doubles are as delicious as possible:
- Perfecting the Bara:
The bara should remain soft and slightly chewy to complement the spiced channa. Keeping it warm and properly wrapped can ensure it stays moist without becoming greasy or hard. - Well-Cooked Channa:
The channa should be tender and flavorful, with the right balance of spices. The sauce from the chickpeas should coat the bara without making it soggy, providing a perfect texture. - Balance the Toppings:
Be mindful not to overdo the toppings, as too much sauce can make the bara soggy. A little tamarind and pepper sauce go a long way, and the cucumber chutney adds a delightful crunch. - Serve Fresh:
Doubles are best enjoyed fresh, so it’s important to assemble them just before serving. If making in advance, keep the components separate until it’s time to eat. - Adjust the Spice:
The pepper sauce can be intense, so serving it on the side allows people to adjust the heat level to their preference.
The perfect doubles are a balance of soft bara, flavorful channa, and just the right amount of toppings to create a symphony of flavors. With practice, you’ll be able to craft doubles that satisfy both in taste and texture.
If you’re interested in trying variations, here are a few options to consider:
- Chicken Doubles: Top the channa with curried chicken.
- Channa and Aloo Doubles: I have seen some folks on social media adding potatoes to the channa mixture for a richer and creamier filling. I will not judge!
- Doubles with Shrimp: For a seafood twist, use curried shrimp in place of channa or top the channa with curried shrimp.
- Gluten-Free Bara: Experiment with gluten-free flour options to make the bara accessible to those with dietary restrictions, while still maintaining the softness of the original recipe.
STORING SUGGESTIONS FOR TRINI DOUBLES
While doubles are best enjoyed fresh, you can still prepare ahead of time and store the components to maintain their flavor and texture for later use. Here’s how to store each part of your doubles:
1. Storing the Bara (Flatbread):
- Short-Term Storage (Same Day):
If you’re planning to eat your doubles later in the day, keep the bara at room temperature. Wrap them in a clean kitchen towel or wax paper, then place them in an airtight container to keep them soft. This will prevent the bread from drying out while maintaining its flexibility. - Refrigeration (1-2 Days):
For short-term storage, place the bara in an airtight container or wrap them tightly in plastic wrap or aluminum foil, then refrigerate. Before serving, you can reheat the bara by wrapping them in a damp paper towel and microwaving them for a few seconds or lightly warming them in a pan. - Freezing (Up to 1 Month):
To freeze bara, layer pieces of wax or parchment paper between each flatbread to prevent sticking, and store them in a freezer-safe, airtight container or bag. When ready to use, thaw at room temperature and reheat as mentioned above. Freezing keeps the texture intact, so you can prepare the bara in advance.
2. Storing the Channa (Curried Chickpeas):
- Refrigeration (3-4 Days):
The channa can be stored in the fridge in an airtight container for up to four days. Make sure it’s completely cooled before sealing it. When ready to eat, reheat it on the stovetop over low heat, stirring occasionally to avoid sticking. - Freezing (Up to 3 Months):
For long-term storage, channa freezes well. After cooling completely, store it in freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the fridge or gently reheat from frozen on the stove.
3. Storing Toppings and Sauces:
- Chutneys and Sauces (1-2 Weeks):
Tamarind sauce, cucumber chutney, kuchela, and pepper sauce can all be stored in airtight containers in the fridge. Depending on the ingredients, these sauces can last anywhere from a week to two weeks. Tamarind and pepper sauces may last longer due to their acidic nature, while cucumber chutney should be consumed within a few days to ensure freshness.
4. Assembling After Storage:
To enjoy your stored doubles, reheat the bara and channa separately. Once warmed, assemble as usual by layering the chickpeas and adding your desired toppings. If the bara feels a bit dry after refrigeration or freezing, gently steaming them or reheating with a damp cloth will restore their soft texture.
Final Tip:
Avoid storing fully assembled doubles if you can, as the wet ingredients like channa and sauces can make the bara soggy over time. Keeping the components separate will ensure that you can assemble fresh doubles any time you’re craving them!
A Taste of Trinidad in Every Bite
Trinidad doubles is more than just street food—it’s a celebration of culture, flavor, and tradition. From the soft, fluffy bara to the spiced channa and endless toppings, each bite offers a range of textures and tastes that have made doubles a national favorite. Whether you’re enjoying it for breakfast, lunch, or a quick snack, doubles embodies the warmth and vibrancy of Trini cuisine.
Now that you know how to assemble and customize your own doubles, it’s time to give it a try! Share this delightful dish with friends and family, and experience a piece of Trinidad’s rich culinary heritage from your own kitchen.
Did you try making doubles?
We’d love to hear about your experience! Share your thoughts and any creative variations in the comments below. Don’t forget to rate the recipe and let us know how it turned out for you.
Happy cooking and, most importantly, enjoy your doubles!
WATCH MY LATEST DOUBLES VIDEO TUTORIAL WITH CONDIMENTS HERE(SAME RECIPE AS THE ORIGINAL VIDEO):
<iframe width=”560″ height=”315″ src=”https://www.youtube.com/embed/SJEbKYBY-5s?si=Q0J8YPl05MohPKgD” title=”YouTube video player” frameborder=”0″ allow=”accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share” referrerpolicy=”strict-origin-when-cross-origin” allowfullscreen></iframe>
Click here to have all the ingredients added to your grocery shopping cart.
Other popular Trini street foods you will love:
Dhal Pholourie
Bake and Shark
TRINIDAD DOUBLES
Ingredients
Doubles Bara
- 2 cups all purpose flour
- 1/2 teaspoon baking powder preferably aluminum free
- 1 teaspoon salt
- 1 teaspoon instant yeast
- Pinch turmeric 1/4 tsp
- 2 teaspoons sugar
- 1 cup lukewarm water lukewarm, MINUS about 3 tbs
- 1 tablespoon vegetable oil for rubbing on dough
- 2 cups vegetable oil for frying
Doubles Channa Recipe
- 1/2 lb dried chickpeas channa
- 1 teaspoon baking soda divided
- 1 tablespoon minced culantro bandhania
- 1 tablespoon garlic minced (3 cloves)
- 1/8 teaspoon turmeric or up to 1 tsp depending on the brand
- 1 1/2 tsp bandhania finely chopped or minced--about 3 leaves
- 1/2 teaspoon amchar massala or ground roasted cumin, or a combo
- 1-2 teaspoons Himalayan Salt Add to taste
Cucumber Chutney
- 1 cucumber grated
- 1 tsp minced garlic
- hot pepper, minced, to taste
- 1 tsp bandhania minced
- salt to taste
Bandhania Chutney
- 1 bunch bandhania (shado beni or culantro)
- 2 cloves garlic
- hot pepper to taste
- salt to taste
Instructions
Bara Instructions
- In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar.
- Add lukewarm water gradually and mix to form a very soft, slightlysticky dough. Do not over knead.
- Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled(max 6 hrs or overnight). The longer it rests, the softer the bara--6 hours is perfect, but if you are in a hurry, 1 hr can work.
- Divide the dough into 16 balls. Cover and allow it to raise another hour or until doubled.
- Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round(oil hands as well) or almost transparent!! Make to your desired thickness and width--keeping in mind it puffs up as it cooks
- Meanwhile heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown--takes seconds if the oil is hot enough. Drain on the side of the pot, using the spoon.
- Place the fried dough (bara) in paper towel or clean kitchen towel, stacking them on each other as they are done frying. This will allow them to flatten, steam and give them the soft, chewy texture we all love--just like the doubles man's! Repeat with the remaining dough. Serve hot with Doubles channa(recipe below).
Channa Instructions
- Soak chickpeas overnight with 1/2 teaspoon baking soda. Drain and rinse with several changes of water. Drain again.
- In a pot, add about 6 cups of water and place over medium heat. Add channa, 1 teaspoon of salt, 1/2 teaspoon baking soda and stir to combine. Bring to a boil and scoop out any impurities that rise to the top. Adding more baking soda than this will give it a weird metallic--bakign powder taste.
- When chickpeas are tender, about 1 hour, add minced bandhania, minced garlic and turmeric and mix well. You can also add minced hot pepper.
- Continue to cook for 15-20 minutes or longer if required. During this time, with a wooden spoon, stir, moving back and forth motion to bring it to the right consistency. This will take several minutes for the channa to thicken, so be patient. Doubles will be ready soon!
- Taste for salt and add more if required. To finish, mix in bandhania, amchar massala or ground roasted cumin or a combination. Enjoy with the baras! Can be made ahead--a day before. Can be easily doubled.
Chutney
- To make the cucumber chutney, mix all ingredients to combine. Taste and add salt and black pepper if required.
- To make the bandhania chutney, place all ingredients in a blender or food processor and pulse to combine. Add salt to your preference. You will need to add water if making it in a blender--just enough to combine,
Video
Notes
Nutrition
PRESS PLAY FOR THE BOILED MANGO CHUTNEY VIDEO TUTORIAL
YOU MAY ALSO LOVE THIS RECIPE – RAW MANGO CHUTNEY RECIPE INCLUDED:
IF YOU MADE ANY OF MY RECIPES AND LOVED IT, PLEASE TAG ME ON SOCIAL MEDIA!
Enjoy and Happy Cooking,
Ria
Loved the recipe for the bara & Channa & Aloo. Turned out perfect. We’re basically Trini now! 🤣❤️🇹🇹
I have never heard of baking soda in any doubles recipe . I tried your recipe and the bara turned red in the pot. It’s the carbon dioxide that is reacting to the turmeric. This was a horrible recipe. Honestly. I tried your other recipe also with just the turmeric and baking soda same reaction. You can’t have yeast, baking powder and baking soda .
My bara recipe does not have baking soda. Please check again. Also, I only have one recipe for doubles. You are mistaking me for someone else. Please review and update the one star. Thanks.
Terry, her bara only calls for baking powder. Nowhere does she say to add baking soda to the bara. My bara came out perfect I have used this recipe several times and my trini husband couldn’t be happier. Thank you Ria!
Absolutely delicious. We have made your recipe many times always with great success. My question today is, can you substitute gluten free flour in this recipe?
Can you substitute gluten free flour for the bara?
I have never tested it with gluten free flour. Do try and let us know.
The Bara come out stiff and edges slight crunch, what did I do wrong?
Over kneading, not using enough liquid and overfrying can result in stiff bara. It is also important to stack, wrap and cover tightly to allow them to steam and soften. Hope you try again and let me know how it turns out. I am here if you encounter any more issues.
Great recipe! The Bara came out perfectly. I made the channa to my own liking but the condiments in this recipe are great. Try these out at least once, you’ll be surprised at how easy these are! Thanks Ria!
Hi Marley, Thanks for your response, and happy to hear that the components you tried came out great.