📝 About This Recipe
Widely considered the ultimate street food of Trinidad and Tobago, Doubles consists of two soft, turmeric-spiced flatbreads (barra) cradling a generous helping of tender, curried chickpeas (channa). This iconic duo offers a masterclass in texture and flavor, balancing earthy cumin and spicy scotch bonnet with a hint of sweetness from various chutneys. It is a soul-warming breakfast or late-night snack that perfectly captures the vibrant, multicultural spirit of the Caribbean.
🥗 Ingredients
For the Curried Channa (Chickpeas)
- 1 lb Dried Chickpeas (soaked overnight in water with 1 tsp baking soda)
- 2 tablespoons Curry Powder (Trinidadian style preferred)
- 1 tablespoon Ground Cumin (Geera) (toasted)
- 4 cloves Garlic (minced)
- 1/2 Onion (finely diced)
- 1/2 Scotch Bonnet Pepper (seeded and minced (adjust to heat preference))
- 4-5 leaves Culantro (Shado Beni) (finely chopped; substitute with cilantro if unavailable)
- 1/2 teaspoon Turmeric Powder
For the Barra (Flatbread)
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder (for that iconic yellow color)
- 1.5 - 2 cups Warm Water (as needed for a soft, sticky dough)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Start with the Channa: Drain the soaked chickpeas and rinse thoroughly. Place them in a large heavy-bottomed pot or pressure cooker covered with 2 inches of fresh water.
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2
Bring to a boil, then add the turmeric, onion, garlic, and scotch bonnet. If using a regular pot, simmer for 60-90 minutes until very tender. If using a pressure cooker, cook for about 20-25 minutes.
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3
While channa boils, prepare the Barra dough: In a large bowl, combine flour, yeast, sugar, salt, and turmeric. Gradually add warm water, mixing by hand until a very soft, slightly sticky dough forms.
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4
Rub the dough with a teaspoon of oil, cover with a damp cloth, and let it rise in a warm place for at least 1 hour or until doubled in size.
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5
Return to the Channa: Once chickpeas are soft, stir in the curry powder, toasted cumin, and shado beni. Use a heavy spoon to slightly mash a few chickpeas against the side of the pot to thicken the sauce.
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6
Adjust salt to taste and let the channa simmer on low heat until the sauce is thick and creamy, not watery. Keep warm.
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7
Prepare to fry the Barra: Deflate the risen dough and, with oiled hands, pinch off small pieces about the size of a golf ball. Place them on an oiled tray.
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8
Heat 2 inches of oil in a wide frying pan or wok over medium-high heat. The oil is ready when a small piece of dough sizzles and floats immediately.
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9
Oil your fingers and a flat surface. Take a dough ball and flatten it into a thin 4-5 inch circle. It should be very thin, almost translucent in spots.
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10
Carefully drop the dough into the hot oil. It will puff up almost instantly. Fry for only 5-8 seconds per side; the barra should remain soft and pale yellow, not brown or crispy.
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11
Remove with a slotted spoon and drain on paper towels. Immediately place in a covered container or wrap in foil to keep them soft and pliable.
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12
To assemble: Lay two barras slightly overlapping on a piece of wax paper or a plate. Spoon a generous portion of the warm curried channa over the center.
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13
Top with your choice of condiments (mango chutney, cucumber chutney, or extra pepper sauce) and serve immediately while hot.
💡 Chef's Tips
For the softest barra, ensure your dough is quite wet and sticky; a dry dough will result in tough bread. Never over-fry the barra; they should be in and out of the oil in less than 15 seconds to maintain their signature pillowy texture. If you can't find Shado Beni, use a mix of fresh cilantro and a tiny bit of fresh mint for a similar aromatic profile. Toast your cumin seeds (geera) in a dry pan before grinding them to unlock a deeper, smokier flavor for the channa. Keep the fried barra stacked in a sealed container; the steam helps them stay tender and easy to fold.
🍽️ Serving Suggestions
Serve with a side of sweet Mango Chutney or a spicy Tamarind Sauce for the perfect flavor contrast. Top with 'Cucumber Salad' (grated cucumber with salt, lime, and pepper) for a cooling crunch. Pair with a cold glass of Sorrel juice or a Mauby drink to balance the spices. For a true street-style experience, wrap the doubles tightly in wax paper and eat with your hands. Add a dash of Kuchela (spicy green mango pickle) for an extra kick of acidity and heat.