How to make Trinidad Doubles

Delicious Trinidad Doubles
Side view of Trinidad Doubles
Overview of Trinidad Doubles
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There’s nothing like standing at the side of the road and using your hands to inhale the soggy mess of savory deliciousness known as the Trinidad Doubles. One of the most famous Trinidad street foods, Doubles, is commonly associated with breakfast or late-night bar crawls. Made with cooked chana (also known as chickpeas) placed on top of two bara (two fried flatbread) and finished with various local condiments depending on what side of the road you find yourself. Cucumber chutney Tamarind chutney, Chadon Beni Sauce, and pepper sauce are some condiments used to add depth of flavor and heat to this dish. This fun, hands-on dish will make your next social gathering flavorful and interactive.

Author: Rachel Ottier-Hart
Average: 4.5 (43 votes)
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins


Bara Dough
Chana (chickpea curry)


Bara Dough
Using a medium-sized bowl combine all the dry ingredients together. 
Arial view of a bowl of dry ingredients
Slowly add the warm water, stirring with your fingers until the dough is formed with a slight stickiness to it. 
A jug of water being poured into a bowl of dry ingredients
Coat the dough with some coconut oil and place into a bowl, cover with plastic wrap and let rest for 1-2 hours. 
Ball of dough coated with coconut oil in a glass bowl
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. 
Overview of a lined baking sheet with 24 small balls of dough resting
Heat the remainder of the oil in a pot on the stovetop or deep fryer, heat to 350 °F
Pot of oil heating up on a stovetop
Using an oiled plate, stretch out each piece of dough using your fingers, don't worry if the dough gets any holes. 
An oiled plate with a small ball of dough
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. 
Dough frying in a pot of oil
Chana ( Chickpea Curry)
Rinse the soaked chickpeas well using a strainer under warm water. 
Chickpeas being rinsed in a colander
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. 
A pot of chickpeas being boiled in a pot
Cook until chickpeas are softened for 20-30 minutes, skimming the foam from the surface with a spoon. 
Foam being skimmed from a pot 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 crushing the chickpeas to thicken the chana. Once thickened turn off the heat and set aside to cool. 
Pot of cooked chana cooling with a lid on it
Doubles Assembly & Devouring Technique
Place two pieces of bara on a plate or a square of parchment paper, slightly overlapping one on top of the other.
Two pieces of bara on a plate lined with parchment paper
Scoop the desired amount of chana on top of the area where the two pieces overlap, making sure each bara has some chana.
Chana being added to two pieces of bara on a plate
Add desired condiments on top.
Condiments being added to the Trinidad Doubles
Using your non-dominant hand, hold the bottom of the plate/parchment paper that the doubles is on top of.
Trinidad doubles being folded on a plate
Using your dominant hand take your thumb, pointer finger and ring finger grip and lift one bara folding slightly to contain the chana and condiments into your mouth bite and eat.
An assembled Trinidad Double folded and being picked up

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