National Dishes of the World

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Doubles
Photo: Grueslayer, CC BY-SA 4.0, Wikimedia Commons

snack vegan

Doubles

Two soft fried bara flatbreads with curried chickpeas, tamarind sauce, chutney and hot pepper sauce.

Eaten in: Trinidad & Tobago

Prep
40 min
Cooking
40 min
Resting
1 h 30 min
Total
2 h 50 min
Servings
6

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About the dish

Doubles are the best-loved street snack of Trinidad and Tobago, born in the kitchens of the descendants of indentured workers from India. They consist of two small, fluffy bara flatbreads, coloured yellow with turmeric and deep-fried, topped with a thick curry of chickpeas (channa) with cumin, garlic and masala. On request the vendor adds “slight” or “plenty pepper” – a little or a lot of hot pepper sauce – plus tamarind sauce, mango chutney, cucumber and a culantro (shado beni) sauce. The whole thing is folded like a sandwich and eaten at once, wrapped in paper. Doubles are mainly a breakfast food, but they are eaten late at night after a party too.

Main ingredients

  • wheat flour
  • turmeric
  • chickpeas
  • curry powder
  • cumin
  • garlic
  • tamarind
  • culantro

Trinidad & Tobago: Trinidad's favourite street breakfast, sold from stalls and bicycles from dawn.

More: Wikipedia (en)

Recipe

Doubles

https://foodmap.ominuvo.com/dish/doubles

Ingredients

6 servings

6 servings

Method

  1. Mix the flour with the yeast, sugar, turmeric, 1/2 tsp cumin and salt, add the warm water and knead to a soft, slightly sticky dough. Cover and leave to rise for 1.5 hours.

  2. Make the channa: fry the chopped onion and garlic in 3 tbsp oil, add the curry powder and cumin mixed with a little water and fry for 2 minutes until fragrant.

  3. Add the chickpeas and 400 ml water, salt and simmer for 25–30 minutes, mashing some of the chickpeas, until the sauce is thick. Stir in the chopped culantro at the end.

  4. Divide the dough into 24 balls. With oiled hands, flatten each into a thin round about 10 cm across.

  5. Fry the baras in oil heated to 180°C for 10–15 seconds a side until puffed and very lightly coloured but still soft. Drain on kitchen paper.

  6. Spoon some channa onto one bara, cover with a second and add tamarind sauce, chutney and pepper sauce to taste. Serve at once.

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