Doubles is an iconic Trinidadian street food that originated in the early 20th century, representing the rich culinary fusion of Indian and Caribbean cultures. This humble yet incredibly flavorful dish is a staple of Trinidad and Tobago’s street food scene, typically enjoyed as a hearty breakfast or late-night snack. The combination of spicy, soft chickpea curry and pillowy fried bread creates a complex flavor profile that captures the essence of Trinidadian cuisine.
The dish showcases the multicultural heritage of Trinidad, with influences from Indo-Caribbean cooking techniques and local Caribbean spice preferences. Each bite offers a perfect balance of heat, softness, and aromatic spices that tell a story of cultural blending and culinary innovation.
Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp ground cumin
- Water for dough
- 2 cups dried chickpeas
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 scotch bonnet pepper, finely chopped
- Vegetable oil for frying
- Salt and black pepper to taste
Instructions
- Prepare the bara dough by mixing flour, yeast, salt, and turmeric. Gradually add water and knead into a soft, elastic dough. Cover and let rise for 1 hour in a warm place until doubled in size.
- Soak chickpeas overnight, then drain and boil until tender. In a separate pan, sauté onions, garlic, and scotch bonnet pepper until fragrant.
- Add curry powder to the onion mixture and cook for 2-3 minutes to release the spices’ aromatics.
- Combine cooked chickpeas with the spice mixture, mashing some chickpeas to create a thick, hearty consistency. Season with salt and pepper.
- Divide bara dough into small balls and roll out into thin circles.
- Heat vegetable oil in a deep pan and fry each bara until golden and puffy, about 30 seconds per side.
- To assemble doubles, place a generous spoonful of chickpea mixture between two baras, folding slightly to create a sandwich.
- Optional: Add traditional condiments like tamarind or hot pepper sauce for extra flavor.
Chef Tips
- For authentic flavor, use Caribbean-style curry powder
- Can be stored in refrigerator for 2-3 days
- Best served immediately while baras are still warm and crispy
- Wear gloves when handling scotch bonnet peppers to avoid skin irritation
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