Trinidadian Doubles
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.
Soft fried bara flatbreads loaded with curried chickpeas and tangy tamarind chutney.
Nutrition per serving
Ingredients
bara
filling
spices
condiment
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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