How to Make the Perfect Trinidadian Doubles
Trinidadian · Medium · 60 min · 6 servings
Doubles are Trinidads most iconic street food, featuring two soft bara flatbreads stuffed with curried chickpeas and topped with tangy tamarind and fiery pepper sauce. They are a beloved breakfast and late-night snack that cannot be replicated by anything else in the world.
Why this recipe works
This Trinidadian Doubles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 2 cans chickpeas, drained
- 2 tbsp curry powder
- 3 tbsp tamarind paste
- 1 tsp ground cumin
Step by step instructions
Step 1: Make the Bara Dough
Combine flour, yeast, a pinch of turmeric, salt, and enough warm water to form a soft, sticky dough. Knead for 5 minutes, cover with a damp cloth, and let rest for 30 minutes until slightly puffed.
Step 2: Cook the Curried Chickpeas
Heat oil in a saucepan over medium heat. Add curry powder and cumin, stir for 1 minute until fragrant. Add chickpeas and enough water to create a thick sauce. Simmer for 15 minutes until creamy.
Step 3: Fry the Bara
Divide the dough into small balls and flatten each into a thin disc. Fry in hot oil over medium heat for about 1 minute per side until lightly golden and puffed. Drain on paper towels.
Step 4: Assemble and Serve
Place two bara on a square of wax paper. Spoon a generous heap of curried chickpeas in the center. Drizzle with tamarind paste and add cucumber chutney or pepper sauce if desired. Fold and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tamarind paste → imli concentrate thinned with water or a mix of lime juice and brown sugar
- all-purpose flour → a 50-50 blend of all-purpose and whole wheat flour for more fiber
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying the bara in oil that is not hot enough produces greasy, doughy flatbreads instead of light puffed ones
- Overcooking the chickpeas without enough liquid makes the filling dry and difficult to eat as street food
Nutrition facts
Per serving: 380 calories, 12g protein, 62g carbs, 11g fat, 9g fiber.
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