Doubles

Nutrition · per serving

Steps

1. 1

   Make the bara dough: in a bowl, mix the strong white flour, instant yeast, caster sugar, fine salt, and ground turmeric. Add the lukewarm water and neutral oil, then mix into a soft, slightly sticky dough. Knead for 4 to 5 minutes until smoother; it should be supple rather than firm. Cover and let rest in a warm place for 10 minutes to relax and begin rising.

   160 g strong white flour4 g instant yeast8 g caster sugar3 g fine salt1 g ground turmeric105 ml lukewarm water10 ml neutral oil
2. 2

   While the dough rests, start the curried channa. Heat the neutral oil in a small saucepan over medium heat. Add the small onion, finely diced, and cook for 2 to 3 minutes until softened but not browned. Stir in the garlic, ground cumin, curry powder, and ground turmeric; cook for 30 seconds until fragrant so the spices bloom in the oil.

   15 ml neutral oil80 g small onion, finely diced8 g garlic, minced2 g ground cumin8 g curry powder1 g ground turmeric
3. 3

   Add the canned chickpeas, drained, water, and fine salt. Simmer briskly for 8 to 10 minutes, stirring occasionally. Lightly mash some of the chickpeas with the back of a spoon so the liquid thickens and clings; the finished channa should be moist and spoonable, not soupy. Remove from the heat.

   240 g canned chickpeas, drained180 ml water4 g fine salt
4. 4

   Make the pepper sauce by mixing the scotch bonnet, shadow beni, lime juice, water, and fine salt in a small bowl. Let it stand for a few minutes so the flavours meld. Taste carefully and add a little more water later if you want it looser.

   10 g scotch bonnet, seeded and finely minced8 g shadow beni, finely chopped15 ml lime juice15 ml water1 g fine salt
5. 5

   Divide the rested dough into 4 equal pieces and lightly oil your hands. Flatten each piece into a thin round about 10 to 12 cm wide; keep them slightly thicker at the centre so they puff evenly. Heat the neutral oil for frying in a small deep pan to about 180°C.

   500 ml neutral oil, for frying
6. 6

   Fry the bara one at a time for about 20 to 30 seconds per side, gently splashing hot oil over the tops to encourage puffing. Turn as soon as they swell and show light golden patches; they should stay soft, flexible, and only lightly coloured. Drain briefly on paper.

   500 ml neutral oil, for frying
7. 7

   To assemble each doubles, place one bara down, spoon over half of the curried channa, drizzle with some tamarind chutney and pepper sauce, then top with a second bara. Serve immediately while the bara are warm and tender.

   60 g tamarind chutney

Origin & History

Doubles is one of Trinidad and Tobago’s most beloved street foods, developed from Indo-Trinidadian culinary traditions rooted in the migration of Indian indentured laborers in the 19th century. It evolved from bara and curried channa into the now-iconic handheld snack sold at roadside stalls and breakfast stands across the islands.