Authentic Trinidadian Doubles: Step-by-Step Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1 cup of warm water
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of active dry yeast
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1 cup of chickpeas, soaked overnight
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 green chili, chopped
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of garam masala
  • Salt to taste
  • Green mango chutney, for serving
  • Tamarind sauce, for serving
  • Cucumber, thinly sliced, for serving
  • Hot sauce, for serving

Steps and instructions

  1. In a large bowl, combine the flour, turmeric, curry powder, cumin, sugar, yeast, and salt. Gradually add the warm water, mixing until a dough forms. Knead the dough until smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour.
  2. Meanwhile, drain the chickpeas and transfer them to a large pot. Add enough water to cover the chickpeas by 2 inches. Bring the water to a boil over high heat, then reduce the heat to medium, cover the pot, and simmer until the chickpeas are tender, about 1 hour. Drain the chickpeas and set aside.
  3. In the same pot, heat the vegetable oil over medium heat. Add the mustard seeds and cook until they begin to pop. Add the onion, garlic, and chili and cook until the onion is translucent, about 5 minutes. Stir in the cooked chickpeas, ground coriander, and garam masala. Season with salt to taste and cook for another 5 minutes. Set aside.
  4. Divide the risen dough into small balls about the size of a golf ball. On a floured surface, roll out each ball into a thin circle. Heat a large skillet over medium heat and cook each circle of dough until it puffs up and is golden brown on both sides, about 2 minutes per side.
  5. To serve, place two pieces of the cooked dough (called "bara") on a plate. Top with the chickpea mixture (called "channa"), green mango chutney, tamarind sauce, cucumber slices, and hot sauce. Fold the bara over the filling and enjoy your Doubles!

Tools for making

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier option.
  • Add finely chopped cilantro or mint leaves to the dough for added flavor.
  • Experiment with different spices like paprika, chili powder, or garam masala in the dough or chickpea filling.
  • Try using different types of legumes in the filling such as black-eyed peas or lentils.
  • For a meat-free version, substitute the chickpeas with cooked potatoes or tofu.
  • Add grated cheese or paneer to the filling for a creamy twist.
  • Include shredded vegetables like carrots or cabbage in the chickpea filling for added texture.
  • For a gluten-free option, use a combination of rice flour and chickpea flour instead of all-purpose flour.
  • Instead of frying the dough, try baking it in the oven for a healthier alternative.
  • Top the doubles with yogurt, chopped tomatoes, or pickled onions for additional toppings.

Recipe overview

Doubles is a popular street food in Trinidad and Tobago, known for its flavorful and filling combination of curried chickpeas (channa) sandwiched between two pieces of turmeric and cumin-infused flatbread (bara). Topped with tangy tamarind sauce, spicy green mango chutney, fresh cucumber slices, and a dash of hot sauce, this dish is a fabulous feast of textures and flavors. Our recipe provides step-by-step instructions to create Doubles from scratch, including how to prepare the bara and channa, as well as the array of toppings. Despite the list of ingredients may seem long, don't be intimidated - the process is quite straightforward and the end result is well worth the effort. Whether you're a fan of Caribbean cuisine or just love trying new and exciting recipes, you're going to enjoy making (and eating!) these Doubles.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that it may result in a slightly denser texture and nuttier flavor.
  2. Can I use canned chickpeas instead of soaking and cooking them from scratch? Yes, you can use canned chickpeas as a time-saving alternative. Make sure to drain and rinse them before using.
  3. What if I don't have turmeric or curry powder? Turmeric and curry powder add distinctive flavor and color to the dough. If you don't have them, you can omit them, but the taste and appearance of the doubles may be slightly different.
  4. Can I freeze the dough or cooked doubles? Yes, you can freeze the dough after it has risen. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw in the refrigerator overnight before using. Cooked doubles can also be frozen in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and reheat in a skillet or oven.
  5. Can I make the channa (chickpea filling) ahead of time? Absolutely! The channa can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the dough ingredients.
  • Skillet - A large skillet for cooking the dough circles.
  • Large Pot - A pot for boiling the chickpeas.
  • Knife - For mincing garlic, chopping onion, and slicing cucumber.
  • Cutting Board - To provide a sturdy surface for cutting vegetables.
  • Rolling Pin - To roll out the dough into thin circles.
  • Spatula - For flipping the dough circles while cooking.
  • Cloth - To cover the dough while it rises.
  • Serving Plate - A plate for serving the Doubles.

Origin stories

Hailing from the sunny Caribbean island of Trinidad and Tobago, Doubles is a vibrant and flavorful street food that has won the hearts of food lovers worldwide. Its story begins in the 1930s, when Emamool Deen, an immigrant from India, started selling fried, spiced chickpeas wrapped in bread on the streets of Princess Town. The snack was well-received but it was Deen's sons who added the second piece of bread, transforming the simple chickpea wrap into the beloved Doubles we know today. The name "Doubles" was coined humorously when a regular customer requested two baras (bread) instead of one with his channa (chickpeas). The pattern caught on and the rest is delicious history! The Doubles has since evolved into a customizable dish, served with various chutneys and hot sauces, truly embodying the eclectic and lively spirit of Trinidad and Tobago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.