Published:
Jun 20th 2021
by 
Last updated: Dec 15th 2024
Trinidad Doubles is one of the most iconic street foods in the Caribbean, famous for its vibrant flavors and hands-on eating experience. This dish combines soft fried bara (flatbread) with a flavorful chana (chickpea curry) and is topped with a variety of mouthwatering condiments like tamarind chutney, cucumber chutney, and chadon beni sauce. Whether you're enjoying it for breakfast or after a night out, Trinidad Doubles offers a delicious, satisfying bite packed with savory, spicy, and tangy notes that everyone loves. Try this simple recipe to bring the authentic flavors of Trinidad right to your kitchen.
You'll love this Trinidad Doubles recipe for its authentic Caribbean flavors, versatility, and ease of preparation. Whether you're craving a snack or a satisfying meal, the soft bara combined with spiced chickpeas and tangy chutneys will bring a burst of bold flavors to your table. Plus, it's a hands-on dish that’s fun to assemble and share with family and friends.
- Frying the Bara: Make sure the oil is hot (about 350°F) before frying the bara to achieve a light, crispy texture.
- Condiments: Prep your chutneys in advance to save time when assembling the doubles.
- Chickpea Consistency: Slightly mash the chickpeas while cooking to thicken the chana curry and ensure it holds well on the bara.
Serve your Trinidad Doubles with an array of chutneys for a complete experience. You can offer cucumber chutney, tamarind chutney, chadon beni sauce, and even a drizzle of pepper sauce to allow your guests to customize their doubles.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the bara suitable for gluten-free diets.
- Protein Additions: Add a few pieces of shredded chicken or beef for a non-vegetarian twist.
- Spice Level: Customize the spice level by adding more or less hot pepper sauce or chutney.
Leftover bara and chana can be stored separately in airtight containers in the fridge for up to 2 days. Reheat the bara by lightly toasting in a pan or oven to regain its crispiness. The chana can be reheated in a saucepan over low heat until warmed through. Avoid storing fully assembled doubles as the bara may become soggy.
- All-Purpose Flour: The base for the soft, pillowy bara.
- Chickpeas: For the hearty chana filling that’s spiced to perfection.
- Turmeric Powder: Adds color and a hint of earthiness to both the bara and chana.
- Coconut Oil: Ideal for frying the bara and providing a subtle coconut flavor.
- Chadon Beni/Culantro: A key herb that brings a fresh, aromatic note to the dish.
- Tamarind Chutney: Provides a tangy, sweet balance to the savory flavors.
Can I make Trinidad Doubles gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make the bara suitable for gluten-free diets.
How to Make Trinidad Doubles
Start by preparing the bara dough: combine the flour, sugar, salt, turmeric, and yeast, then add warm water and knead until the dough is slightly sticky. Let the dough rest for 1-2 hours. Divide it into small balls, flatten them, and fry in hot oil until golden brown.
Next, prepare the chana (chickpea curry): soak the chickpeas overnight, then boil them until tender. Add the minced garlic, turmeric, chadon beni, garam masala, and salt, and cook until the mixture thickens slightly. Once both components are ready, assemble the doubles by placing the chana between two pieces of bara, and top with chutneys.
Traveling with Trinidad Doubles
When traveling with Trinidad Doubles, it's best to pack the components separately to maintain freshness. You can freeze the bara (fried bread) and the chana (chickpea curry) overnight, then store them in separate airtight containers or ziplock bags. Wrapping the containers in towels helps absorb condensation and keeps them cool during transit.
To properly reheat, warm the bara in a dry pan or oven for a few minutes to restore some of the original texture, while the chana can be reheated in a microwave or on a stovetop. Once warmed, reassemble the doubles by spooning the chana onto the bara and enjoy them as freshly as possible.
Be aware that reheating will slightly diminish the taste quality, especially the texture of the bara, which may lose some of its crispiness.
If you've bought Trinidad Doubles at the last minute before traveling, such as at the airport or on the same day as your flight, you can still enjoy them while on the go. However, be prepared for the bara to absorb some of the moisture from the channa, which may result in a softer texture. To reduce sogginess, wrap the doubles in paper towels to help absorb excess moisture.
When you’re ready to eat, reheat the doubles gently. Use a microwave on a low setting or an oven with low heat to warm them up. While the bara may not regain its original crispness, the flavor will remain delicious. If you have chutneys or sauces, add them after reheating to get the best possible taste.
Time & Serves
Ingredients
675 grams All-Purpose Flour
1 1/2 teaspoon Brown Sugar
1 teaspoon Salt
1/2 teaspoon Turmeric Powder
1 1/2 teaspoon Active Dry Yeast
250-300 ml Warm Water
4 cups Coconut Oil
1 teaspoon Baking Soda
2 cups Dried Chickpeas, covered with water and soaked overnight with 1 teaspoon of baking soda added
2 liters Water
7 Large Cloves of Garlic, minced
1/2 Teaspoon Turmeric Powder
6 Large Leaves of Chadon Beni/Culantro
1 1/2 Teaspoon Hot Garam Masala or Cumin
1 - 2 Teaspoons Salt to taste
Instructions
Using a medium-sized bowl, combine all the dry ingredients together.
Slowly add the warm water, stirring with your fingers until the dough is formed with a slight stickiness to it.
Coat the dough with some coconut oil and place it into a bowl, cover with plastic wrap and let rest for 1-2 hours.
Line a baking sheet with a silicone mat or parchment paper.
Remove the dough from the bowl & place it onto a clean surface; divide the dough into 24 even pieces, grease your hands with coconut oil and roll each one into a ball, placing them onto the lined tray. Cover with a clean kitchen towel and let rest for 1 hour.
Heat the remainder of the oil in a pot on the stovetop or deep fryer, heat to 350 °F.
Using an oiled plate, stretch out each piece of dough using your fingers. Don't worry if the dough gets any holes.
Fry each of the dough for 1 minute per side, place the dough onto a lined tray or bowl to keep warm and drain the oil while you fry off the remainder of the dough.
Rinse the soaked chickpeas well using a strainer under warm water.
Fill a large pot with 1 liter of water and place it on high heat to boil, add in the chickpeas, turning the heat down to a simmer.
Cook until the chickpeas are softened for 20-30 minutes, skimming the foam from the surface with a spoon.
Add in the garlic, turmeric, garam masala and chadon beni leaves and salt. Continue to cook for another 10-15 minutes. Mix back and forth using a wooden spoon and slightly crush the chickpeas to thicken the chana. Once thickened, turn off the heat and set aside to cool.
Place two pieces of bara on a plate or a square of parchment paper, slightly overlapping one on top of the other.
Scoop the desired amount of chana on top of the area where the two pieces overlap, making sure each bara has some chana.
Add the desired condiments on top.
Using your non-dominant hand, hold the bottom of the plate/parchment paper that the doubles is on top of.
Using your dominant hand, take your thumb, pointer finger and ring finger grip and lift one bara, folding it slightly to contain the chana and condiments into your mouth, bite and eat.
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I made this recipe today for…
I made this recipe today for dinner and it came out delicious . My wife and I loved it. Thank you for the recipe!