Doubles (Curry Chickpeas and Spicy Flat Bread) – Doubles are the most famous of Trinidad Street Snacks or sandwich and have become known as the epitome of Trinidad’s Street Food culture and one of my favorite Caribbean Street foods – 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 I’m 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.
Anyways, Doubles in a nutshell is a combination between curry and 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 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)
Ingredients
Spicy Flat bread (Bara)
- 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
Curry chickpeas
- 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
Instructions
Bara (Spicy Flat bread)
- 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.
Curry Chickpeas
- 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.
Tips & Notes:
- I used yeast as always because it imparts an additional boost of flavor, for a quicker version go with baking powder.
Nutrition Information:
FrugalMom says
I have to say these are one of the yummiest things we’ve ever had! I’d never heard of them before but was looking for a new way to cook with chickpeas and now I can’t stop making these, they’re SO GOOD! They’re fast and easy and my whole family goes crazy for them. We first tried them a week ago and I’m currently making them a third time already because we all craaaaaave them. Great recipe, great instructions, sooooo delicious! I was a little intimidated by the bara but it was actually not hard. Thanks for the amazing recipe!!
Ann says
Excellent job!
I have a question please – if you were to run out of tumerac and really really want to eat some homemade doubles – ca you a little curry powder in the making of the dough?
Thank you.
ImmaculateBites says
Yes you absolutely can
Hillary says
I love doubles. The doubles made in Trinidad primarily and Barbados are incomparable and I have such a hard time finding restaurants in North America with decent ones – I find they are usually lacking in depth of flavour and made too far in advance which compromizes the textures of the bara.
This doubles recipe is fyah! I swear, I could open up a doubles stand in Port of Spain with these! It was simple to make and took virtually no time. The spice blend is perfect. I will add more water to the bara next time as I found the dough was a little stiffer than I like however everyone in my family loved them regardless.
I do think the bara in the photo looks a little too perfect tho! I don’t roll mine out but stretched the balls on the counter which creates the imperfect edges they usually has.
Thank you for sharing this fantastic recipe. It will become a staple in my home from now on!
Jane says
These were amazing! I made the bara with baking powder to make it quicker and they were perfectly pillowy. The chana also tasted great. We had them with your Scotch bonnet sauce which was like icing on the cake. Thank you so much for the recipes
ImmaculateBites says
Aww, you are welcome, Jane! Thank you for the feedback!
a jeffrey says
Hi the flour used in making bara do you know what’s the protein content. I think we got different flour in tbe UK
Thanks
ImmaculateBites says
Hi there! The flour used for this Bara recipe is all purpose flour which has a 10% protein content. Hope that helps.
Jim says
I haven’t been to Port of Spain in 25 years and I still literally crave doubles I’ve never found anything to compare here in the States I swear it’s the best thing I’ve I ever put in my mouth. Many attempts to recreate it at home with inadequate results Many recipes call for Nan but that doesn’t do it for me. The bread should be thin but stretchy enough to hold the contents without tearing. It’s called doubles because it uses 2 pieces of bread 1 laid half way offset from each other then folded bottom left the right to form a large pocket not rolled like a burrito or stacked like a sandwich They’re rather messy to eat and are prone to leaking Many people eat them standing up and leaning foward with ties over the shoulder downtown so don’ t be fooled by anything else I suggest a cold jelly coconut to go with it
Cindy Chin Sang says
Amazing! I just made these as was born in Trinidad and sometimes really crave Doubles. I made the dough with my sourdough starter and made a fresh coriander chutney, a homemade hot pepper sauce, mango chutney and grated cucumber to go with the chick pea masala. Absolutely delicious. Thank you!
Imma says
Oh my goodness, that sounds exquisite! I am so glad you enjoyed 🙂
toritown says
Hi, in a yeast desert here, could you explain how you used your starter? Did you just replace 20% of the flour with that amount of starter, accounting for the water in the starter? And did you let it rest at room temp until doubled in size, but just waited longer (6 hours I’d assume?) to let the natural yeast take its time?
Marlene says
I made this last night for the first time. I made the chickpea curry and a pumpkin filling (my favorite) and it was so good, I’m making it again tonight. I don’t have any more chickpeas or pumpkin, so I’m going to try doing something with some shrimp I have. Yum! Can’t wait – thanks for the recipe. I might also try your plain vanilla cake, if I can find that recipe again. I love your recipes!
Marcia Oppong says
Hi Imma,
I tried this recipe, and I would say it came out pretty good! My husband and I enjoyed it, and I plan on repeating it! Thanks for your recipes!
Debs says
Hi,
can I use gram flour to make these (chickpea flour) mixed with a little split pea flour? a bit like the Pholourie?
ImmaculateBites says
Hi Debs, I haven’t tried it with these flours so can’t give you the exact measurements .Keep in mind that using these flours would alter the taste and texture. You might have to play with the dough for best results .
Chris says
Substituting other flours makes the fritters tougher and more cracker-like — the gluten in the wheat flour gives the bara their chewy quality. It’s also important to flatten the dough quite thin or it doesn’t cook through.
Ariez says
Every time I come off the plane in Trinidad I go for doubles& sprite I want to make it here in the states but question can you actually buy the flat bread & just re fry it to cut the baking in half also can the pickled cucumber be purchased or do you have to make it fresh like it looks in your pics
Sara says
These look amazing! I would love to make these tomorrow but I want to pair it with something green! I saw you mentioned pickled cucumber and chutney- is there a particular chutney that pairs well with this dish? Or any other complimentary sides I could make? Thanks! I can’t wait!
Shalizah says
Hi I’m from Trinidad. Doubles does not contain anything meat related like the chicken stock. Tamarind Sauce, Coconut Chutney, Cuchela and bandania also known as chadon benni sauce and pepper is very necessary since it is supposed to be spicy and savory dish that embraces all the flavours of the east indian culture. Just curry channa and barra is not doubles for all the foreign people. Things like nutmeg, allspice and cinnamon are never included in our curry dishes. This is a variation and should be stated.
DFS says
Is there a link to an authentic recipe?
Meena says
The author specifically indicated this is ‘her recreation’ of the recipe, which means the ingredients aren’t going to follow the original version 100%. That said, I made this dish the other day and it was absolutely tasty!!! Now I need to figure how to make all the delicious toppings…
Dan Hyde says
Well said. I’m not from Trinidad but visited there for a week. I’ve been to a lot of places in this world, as has as my wife, and neither of us has experienced better food than in Trinidad. These travels include Italy, Japan and several others that are known for their food. This recipe is ok but doesn’t come close to the doubles sold on the street corners of Trinidad….an amazing country with wonderful people. If you’ve never been there, you’ll never experience the true taste of a double. But this one isn’t too bad.
Jean-Marie Breslin says
I worked for BWIA for many years and had many friends make and bring me doubles! Well BWIA has been gone for years and I no longer live in Queens so my connections are gone. I would love to try your recipe. Can you tell me what brand or type of curry to use. I have made them before but think I used the wrong kind so I snapped that recipe and can’t wait to try yours.
ImmaculateBites says
I make my own curry. Check it out here https://www.africanbites.com/jamaican-curry-powder/. If you must I like chief brand,
Debra says
Hi there! Love your recipe, great wayto get kids to eat chickpeas! I will be making tjis again soon. Wanted to send a pic, but couldn’t find where I can send one. Thank you again for sharing your fantastic recipe! I will definitely check out your homemade curry.
Car Gam says
Jean-Marie,
Try Singh’s Roti Shop & Bar in Liberty Avenue in Jamaica Queens. they sell doubbles for $1 ea. and they are delicious.
Marty Embry says
Ok… Well, I made Doubles for the first time ever. This I definitely an awesome dish! The flat bread paired with the Chickpeas is a game changer for me. You can dress it up or dress it down and it’s going to be amazing. I made my own chicken stock and I think great stock makes the dish even better. My son is vegan so I made him a separate vegan dish. My family loves it both ways.
I’m glad that I found your recipe and site. Thank you for sharing!
You’re my new shero!
imma africanbites says
Awww. I’m loving that “shero” term. Thank you! I’m so happy your family loves it. 🙂
Vero says
You can’t dress up or dress down doubles, it’s simply two bars and chickpeas curried, no chicken stock or anything else we are not currying chicken here. Doubles is an authentic ethnic thing please do not destroy it. Thanks a lot.
Marty Embry says
I only recently heard about Doubles. Your recipe sounds great. I’m making it today! Stay tuned…
ImmaculateBites says
One of my favorites! Do let me know how it works out for you.
Marty Embry says
The Doubles were awesome! Everyone in my family LOVED them and my vegan son fell overly in love with them. Two thumbs up for sure! Well, technically it was 8 thumbs up! The flavor was amazing.
Del says
Can I use self raising flour
ImmaculateBites says
You sure can.
Grace says
I’ve never made Doubles before but would like to try very soon. The recipe says 2 cans of chickpeas….what size cans, please?
ImmaculateBites says
It’s 14 ounce size . You are going to be in for a treat. Absolutely love it.
Shakura says
Hi Imma! This recipe looks amazing! What’s the best way to store and reheat the flat bread? Will the texture be the same if I replace baking powder with yeast?
ImmaculateBites says
Hi Shakura, I would make it,let it cook, and freeze. When ready to eat, remove from fridge warm in the oven, until heated through. Yes the the texture would be the same if you replace with yeast.
Taty G says
Hey I’m interested in trying this. I crave doubles too often and finding a good spot in my area is hard. How does one substitute the yeast for baking power? What are the measurements and the cook time if its faster.
ImmaculateBites says
It’s definitely faster when working with baking powder ; Replace yeast with about 2 1/2 teaspoons baking powder . Let dough rest for about 5 -10 minutes before frying .
karen says
WOW! So delicious and easy! Shared on facebook because everyone should know your mad skills!
ImmaculateBites says
Aww, thanks Karen!
lillian says
This looks so delicious! Can I bake the bara instead of frying it?
ImmaculateBites says
You sure can! However, it wouldn’t have the same texture.
Nola says
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.
ImmaculateBites says
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.
Sharon says
OMG! I’m making this for a party tomorrow. Can’t wait to try it, it looks AMAZING!!!
ImmaculateBites says
Awesome! You are going to love it !
Dyllap says
Made it. We all love it. Making it again and again…..
ImmaculateBites says
YASS! One of my favorites!
Kitt says
I tried to make it and the bara broke into pieces !! Could you help me lol
ImmaculateBites says
Oh No! I really can say for sure what the culprit is without actually watching you do it. Maybe the measurements?
Sandy says
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?
ImmaculateBites says
Hi Sandy! I used plain flour.
Sandy says
Ok thankyou. I’m going to try them this week with my son. Great recipes!
Joanne says
Do you dice up the scotch bonnet?
ImmaculateBites says
Only if I want it the extra heat. I usually cook it whole.
Donna says
delicious recipe made it this morning thank you so much
ImmaculateBites says
My pleasure!!! Glad you enjoyed it.
Kiyon says
Do you need to mix the yeast with water first or just add it to the recipe without water?
ImmaculateBites says
I just add it to the flour.
Anjali @ Vegetarian Gastronomy says
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!
ImmaculateBites says
Yeah! This has many variations. And it’d Tasty..
[email protected] says
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!!
Lisa says
Doubles are my FAVORITE!
ImmaculateBites says
They sure are delightfully!!!
Charlie Craig says
Came out very good for me! I really like the flat bread!
ImmaculateBites says
AWESOME!!
Hetal says
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?
ImmaculateBites says
Yes, I do. Right here https://www.africanbites.com/salt-fish-bake/. Do let me know how it works out for you. Thanks
ann says
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.
ImmaculateBites says
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!
ImmaculateBites says
Yes, you should have Sam . It’s great anytime!
Sam | Ahead of Thyme says
Yum! This looks delicious! I should have made it for dinner tonight!!
Catherine says
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
ImmaculateBites says
Thanks Catherine! And do tell when you try it .
Sarah - The Charming Detroiter says
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!
ImmaculateBites says
Glad to know the step by step pictures really help. The fiance would love it!!!!
maria long says
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 .
ImmaculateBites says
Maria, you should it is really tasty.
CC says
Hi @immaculateBites
I tried this down to the T… or so I thought. I didn’t take the temperature of the oil. I tried the sprinkle of water test. My doubles came out crispy! I timed it for the 30seconds that the recipe called for on each side. what do you think went wrong figured as soon as it
Hillary says
30 seconds is too long! If your old is hot and your dough is properly thin, these really only need to/should fry 5 seconds on each side. They should be somewhat “floppy.”
ImmaculateBites says
Thanks for sharing
Kim @ Three Olives Branch says
These look so good!!