Doubles (Trinidadian Street Food)
Get ready to impress your taste buds with doubles!
Doubles are a beloved street food sensation from Trinidad & Tobago. Picture this: soft Bara Roti hugging flavourful Channa (chickpeas).
They're irresistible! But beware, they're addictive and super filling! Once you try one, you'll be hooked. Trust me, I can never resist them! 😅
Let me share a little secret with you: I discovered this amazing doubles recipe during a family trip to Trinidad. My stepdad's Trinidadian cousin introduced me to these little pockets of paradise, and from that moment, I was hooked!
Now, whenever I make doubles, they disappear in the blink of an eye.
Top them off with mango chutney, grated cucumber, red onion chutney, tamarind sauce, or hot pepper sauce. My favourite combo? Grated cucumber, red onion chutney, and a kick of hot sauce! It's a flavour explosion!
Make your doubles unique by experimenting with different toppings. Let your taste buds guide you!
Follow the simple recipe below and transport yourself to Trinidad's vibrant streets. These doubles will leave an unforgettable mark on your culinary adventures.
Let's cook and enjoy the incredible world of doubles! 🌴🍽️
Ingredients
Bara
1/2 Tsp salt
1 Tsp turmeric
2 Cups plain flour
1 Tsp instant yeast
1/2 Tsp granulated sugar
1/2 Tsp ground jeera (cumin)
1 Tsp oil to brush on the dough
1/4 Cup warm water + 1/2 cup for mixing
1/2 Tsp crushed black pepper or normal black pepper
Curry channa (chickpeas)
Salt to taste
Pepper to taste
2 Cups of water
1/2 Tsp Turmeric
1 Tsp jeera (cumin)
2 Tbsp curry powder
2 400g Tin chickpeas
1/2 Large yellow onion
2 Garlic cloves (or 1 tsp garlic powder)
1/2 Scotch bonnet (seeded if you want it spicy)
Method
In a small bowl whisk together warm water, sugar, and yeast. Set it aside for 5 minutes until the mixture bubbles. In a separate large bowl combine flour, salt, turmeric, cumin, and black pepper.
Stir the yeast mixture into the flour mixture. Add additional lukewarm water as needed, about 1/2 cup, until the mixture comes together into a slightly firm and sticky dough.
Knead the dough until it becomes smooth and elastic. Rub in a teaspoon of oil, cover it with a damp cloth, and set the dough aside in a warm place to rise for about an hour, or until it doubles in size.
While the dough is rising, prepare the curry channa. Heat about 1 tablespoon of oil in a pan over medium heat. Add chopped onion and garlic, and sauté until the onion turns translucent.
Add turmeric, cumin, curry powder, and Scotch bonnet pepper to the pan, and fry for 30 seconds, then add chickpeas and water to the pan, and let it boil for 10 minutes.
Season with salt and pepper to taste, and let the mixture simmer for another 10-15 minutes until the liquid reduces by half.
Once the channa is done, return to the bara dough. Punch down the risen dough and lightly dust a clean surface with flour. Place the dough on the floured surface. Pinch off walnut-sized pieces of dough and flatten each into a circle about 3-4 inches in diameter. Alternatively, you can use a rolling pin to shape the dough into circles.
Heat about 1 cup of rapeseed oil in a pan. Test if the oil is hot enough by sprinkling some flour into the pan. If it sizzles, the oil is ready.
Carefully add the dough circles to the hot oil and fry for about 6-10 seconds on each side. Be attentive as the dough fries quickly to avoid burning. Once fried, remove the dough from the oil and drain on a paper towel.
Spoon about 1-2 tablespoons of the channa onto a fried dough circle. Add any additional toppings you prefer. Place another fried dough circle on top to form a sandwich, creating your doubles. Repeat the process to make more doubles with the remaining dough and channa.
Enjoy your delicious doubles!
Optional Tip: For a quick red onion chutney, chop two large red onions and fry them in half a tablespoon of oil. Add 1 1/2 tablespoons of brown sugar and 1 1/2 teaspoons of apple cider vinegar, and fry until the onions caramelised.
