TRINIDAD DOUBLES
Doubles is by far the most popular, cheap, satisfying, fast food and beloved street food in Trinidad. It is a delicious sloppy sandwich made with two pillowy soft baras-flat fried breads-filled with channa also known as curried chickpeas. It is a vessel for the mouth watering condiments and Caribbean flavors. Condiments range from a choice of grated cucumber, tamarind chutney, kuchela, hot sauce (peppah sauce) or sometimes even coconut chutney to a "lil bit of everything". I have heard rumors of triples—the use of three baras. The fillings too have become creative with chicken or goat. I have never tried or seen it so I can’t attest to its actual existence.
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Servings: 8 SERVINGS
Calories: 259kcal
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
This recipe (2 cups of flour and 1/2 lb channa) makes enough for about 8 doubles--all depending on the size of the baras made. Results will vary.
Baras can be made as thick or thin, however you like it..that's the beauty of homemade doubles! Once these are pressed down by weight, it becomes thinner--this is what happens when the doubles man makes and stacks hundreds of baras!
Also serve with tamarind chutney, boiled mango chutney and hot sauce. Check out those recipes also on this website.
Nutrition
Calories: 259kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Sodium: 388mg | Potassium: 291mg | Fiber: 6g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg