Doubles is a popular street food in Trinidad and Tobago, enjoyed by locals and visitors alike. It is a simple yet delicious meal that consists of two soft and fluffy fried breads, known as bara, filled with curried channa (chickpeas) and topped with various chutneys and hot pepper sauce. The dish is typically served on brown paper or wrapped in wax paper, making it easy to eat while on the go. What sets doubles apart from other street foods is its versatility.
It can be enjoyed as a quick breakfast or a hearty lunch and is often eaten as a late-night snack after a night out. The dish can also be customized to suit individual preferences, with some people adding extra pepper sauce or opting for a spicier channa filling. Overall, doubles is a staple in Trinidadian cuisine and a must-try for anyone visiting the country.
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 50 minutes
Course: Breads
Cuisine: East Indian
Ingredients
- BARA:
- 1 lb flour
- 1 tsp saffron powder tumeric
- 1 tbsp. baking powder
- 1 tsp yeast
- 1/4 tsp. brown sugar
- 1 tsp. salt
- 2 cups water
- 1 tbsp. oil
- Oil for frying
- CHANNA:
- 2 cups channa soaked overnight
- 10 cups water for boiling
- 2 tsp. baking soda
- 2 tbsp. oil
- 1 tsp. curry
- 1 tsp. saffron tumeric
- 1 tsp. geera cumin
- 1 tsp. masala
- 2 cloves garlic chopped finely
- 1/2 onion chopped finely
- 5 leaves chadon beni bandhania, chopped finely
- Salt and pepper to taste optional
Instructions
- Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough.
- Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you’re using and make little balls about 2 inches in diameter.
- Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.
- Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame.
- Mix the curry, geera, and masala in 1/4 cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes.
- Pour enough water to cover the channa. When its nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.
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Recipe © Simply Trini Cooking. All rights reserved.
Doubles
Ingredients
- BARA:
- 1 lb flour
- 1 tsp saffron powder tumeric
- 1 tbsp. baking powder
- 1 tsp yeast
- 1/4 tsp. brown sugar
- 1 tsp. salt
- 2 cups water
- 1 tbsp. oil
- Oil for frying
- CHANNA:
- 2 cups channa soaked overnight
- 10 cups water for boiling
- 2 tsp. baking soda
- 2 tbsp. oil
- 1 tsp. curry
- 1 tsp. saffron tumeric
- 1 tsp. geera cumin
- 1 tsp. masala
- 2 cloves garlic chopped finely
- 1/2 onion chopped finely
- 5 leaves chadon beni bandhania, chopped finely
- Salt and pepper to taste optional
Instructions
- Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough.
- Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you’re using and make little balls about 2 inches in diameter.
- Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.
- Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame.
- Mix the curry, geera, and masala in 1/4 cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes.
- Pour enough water to cover the channa. When its nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.
