Doubles (Curry Chickpeas and Spicy Flat Bread)-Doubles are the most famous of Trinidad Street Snack or sandwich and have become known as the epitome of Trinidad’s Street Food culture and one of my favorite Caribbean Street food- hands down.
It’s Greasy, Spicy, Messy and Sensational.
This my friends, is not your everyday sandwich.
I don’t use sensational lightly but when I do, it has to count for something..
I can tell you once you taste this you are going to CRAVE it, Looooong for it, AND want it ALL the time.
Where delicious ends, this sandwich Begins. What am trying to say is that it is beyond delicious!!! Plus it’s Vegan too!!!!!
Seeing doubles?
TRIPLES? OH BOY!!!
Now… just you wait till you try it . You are going to have Seconds and thirds.
Why am I tempting you with so many pictures … Cause I want you to try it.
Any ways, Doubles in a nutshell is a combination curry chickpeas, infused with a blend of aromatic spices sandwiched between two deep-fried Spicy aromatic flat bread dough (Bara).
Here is my own recreation of this Sensational Trinidad sandwich- Loaded with tons of flavor. And not too greasy.
Made with pantry staple ingredients, so anyone can give it a go. Fear not you can too! It’s easy. The only hard part is the waiting.
I used yeast as always because it imparts an additional boost of flavor, for a quicker version go with baking powder.
For the Chickpea curry I used this my trusted, channa aloo aka chickpea curry recipe here without the potatoes. If you haven’t tried it you are missing out. It’s quick and comes together in about 30 minutes. Now it’s your chance to try it out.
This is usually served with condiments like hot sauce, pickled cucumber and or chutney. To be honest you don’t need it!
Make the bara first, then while it is rising make the curry chickpeas.
Enjoy!!!
Doubles (Curry Chickpeas and Spicy Flat Bread)-Doubles are the most famous of Trinidad Street Snack or sandwich and have become known as the epitome of Trinidad’s Street Food culture and one of my favorite Caribbean Street food- hands down.
- 3 cups flour
- 1 teaspoon cumin
- ½-1 teaspoon turmeric
- 2 teaspoons active or dry yeast
- 1/2 teaspoons salt
- ½ teaspoon white pepper
- 1 ¼ cup warm water or more adjust water to form soft dough
- 1 Tablespoon sugar
- ¼ - 1/2 cup canola oil
- 2 -3 tablespoon curry powder
- 1 large onion diced
- 2 teaspoons minced garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg spice
- 1½ teaspoon smoked paprika
- 2 teaspoons fresh or dried thyme
- 1 teaspoon cumin spice
- 1 teaspoon white pepper.
- 2 cans of chickpeas drained
- ½ tablespoon bouillon chicken powder optional
- 2 cups or more broth or water
- ½-1 teaspoon cayenne pepper optional
- 1 scotch bonnet or habanero pepper
- 2 green onions chopped
- 2 tablespoons or more chopped parsley
- Salt to taste
-
In a large bowl combine all-purpose, yeast, salt sugar cumin, turmeric, and yeast. Thoroughly mix.
-
Then add warm water a little at a time until you get to desired consistency – soft- ball. If dough is too stick some oil to prevent dough from sticking to your hands. Knead for about a minute or 2
-
Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size -approximately 1- 2 hours. Punch down.
-
Divide in to about 18 or more pieces. These are medium sizes you may make it smaller and divide into walnut sizes.
-
Place each piece on rolling board or palm of your hand, if dough is slightly sticky oil both sides with oil roll out flat. Set aside or place directly in frying pan. Repeat with the remainder of the dough
-
In a large, sauce pan pour vegetable oil, until it is at place on medium heat until oil is about 350 degrees.
-
Fry for about 30 seconds or less on each side. Bara should puff up.
-
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil
-
Serve doubles by placing one Bara on a plate, spooning one tablespoon of the chickpea filling on it, topping desired condiments. You may top with an additional bara.
-
Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
-
Add stock / water if necessary to prevent any burns
-
Next add chickpeas, scotch bonnet pepper, green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more Throw in some parsley, adjust for salt, pepper and stew consistency.
- I used yeast as always because it imparts an additional boost of flavor, for a quicker version go with baking powder.
These look so good!!
I am totally up to trying new foods and I have never tried these before. Thanks for sharing the recipe and introducing me to this .
Maria, you should it is really tasty.
Wow these look incredible! I really love that you included all of these “throughout the cooking process” photos because especially with things like dough, it is hard to know sometimes that you have the right consistency of the dough while you are cooking it for the very first time! I’m a huge fan of street food and so this recipe looks so delicious! Thank you so much for sharing – I’m gonna dig out can of chickpeas from the pantry this weekend and make this for the fiancé!
Glad to know the step by step pictures really help. The fiance would love it!!!!
Oh I have to try these….what a gorgeous dish and so flavorful!! I love the exotics spices..this is right up my alley. Pinning for later! xo, Catherine
Thanks Catherine! And do tell when you try it .
Yum! This looks delicious! I should have made it for dinner tonight!!
Yes, you should have Sam . It’s great anytime!
You are a wicked wicked girl! How can I NOT try this, it was made just for me. I have just checked all of the ingredients and I have them all, looking good for tomorrow. Thank you.
OH NO! This was made for ME! Gurrrrl, you are going to make me crave these today and it’s only been days since I last made it. So So happy you have everything you need and it’s on the menu. Do let me know how it works out for you. Thanks!
omg..i’ve been craving the hell out of these! Last time I had them was in Trinidad 3 years ago haha — def going to have to make these this week! . Do you have a recipe for Bake by any chance?
Yes, I do. Right here https://www.africanbites.com/salt-fish-bake/. Do let me know how it works out for you. Thanks
Came out very good for me! I really like the flat bread!
AWESOME!!
Doubles are my FAVORITE!
They sure are delightfully!!!
Imma, my eyes are boggling out of my head at all the incredible dishes you’ve been sharing lately! But THIS….oh my gosh…THIS is killing me! You’re killing me!! I seriously think this might be the single best way with chickpeas EVER. Sharing!!
I love this dish! But it’s the first time i’ve heard of the term Doubles! My mom makes a similar version and it’s delicious!
Yeah! This has many variations. And it’d Tasty..
Do you need to mix the yeast with water first or just add it to the recipe without water?
I just add it to the flour.
delicious recipe made it this morning thank you so much
My pleasure!!! Glad you enjoyed it.
Do you dice up the scotch bonnet?
Only if I want it the extra heat. I usually cook it whole.
Hi this looks lovely & not had it before. Can I ask is the flour for the flat breads plain or self raising as we have both types in England?
Hi Sandy! I used plain flour.
Ok thankyou. I’m going to try them this week with my son. Great recipes!
I tried to make it and the bara broke into pieces !! Could you help me lol
Oh No! I really can say for sure what the culprit is without actually watching you do it. Maybe the measurements?
Made it. We all love it. Making it again and again…..
YASS! One of my favorites!
OMG! I’m making this for a party tomorrow. Can’t wait to try it, it looks AMAZING!!!
Awesome! You are going to love it !
Ok, so I just died and went to heaven. THANK YOU so much for your doubles recipe. I have been craving doubles ever since I left the northeast where I could usually get them during carnival. But here in the south, no such luck until now. I followed your recipe and it was unbelievably simple and so delicious! I’m so thankful for your website, as I can make these whenever I want now.
Fantastic! So glad I could satisfy that craving . This is one of those recipes that I refrain from making often…. I eat it non-stop! Really is flavorful.
This looks so delicious! Can I bake the bara instead of frying it?
You sure can! However, it wouldn’t have the same texture.