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:
Stephen Anthony says
Can you use an air fryer to cook the bara instead of frying?
Imma says
Yes, you can. Preheat your air fryer to 325℉/163℃, then air fry one at a time for 6-10 minutes each, turning halfway through. Keep the cooked ones warm in a kitchen towel while you finish cooking the rest. Please let me know how it goes.
Festus Ng says
Nice recipe. BTW doubles are Indian in origin, brought by east indians to the Caribbean, a variant of chole batura. Good to give credit where its due.
Imma says
Thank you for your comment. I did more research just to make sure, and the creator, while taking inspiration from Indian food, was indeed living in Trinidad when he invented this popular street food in the 1930’s.
Lisa says
How many tins of chickpeas are needed for this recipe
Amina says
Hi Lisa, you can find the exact quantity on the recipe card at the bottom of the page. This recipe includes 2 cans of chickpeas, I am hoping you would love this recipe. Aaand don’t forget to share your amazing experience!!! Thanks
Fiona says
I have made this recipe several times after trying doubles at a school international day. Our whole family really enjoys this meal. Although it may not taste quite as authentic, instead of deep frying the bara I cook them on a hot griddle (no oil) which makes it much healthier.
ImmaculateBites says
I am glad you liked how it turned out, hun! 🙂
Hazel McCrae says
Thank you, I’ve been trying to make Bara for a while.
Immaculate Bites says
Thank you, Hazel! 🙂
Simone says
Great recipe! Do you use chicken or vegetable stock for the broth?