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Trinidadian doubles are a popular street food in Trinidad and Tobago, consisting of two soft and fluffy fried flatbreads known as bara, filled with a curried chickpea mixture and a variety of chutneys.

The origins of doubles can be traced back to the Indian indentured laborers who came to Trinidad and Tobago in the late 1800s. The dish is a fusion of Indian and Trinidadian flavors, reflecting the diverse culinary heritage of the country.

Here is a recipe to make Trinidadian doubles:


For the bara:
2 cups all-purpose flour
1 tsp baking powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp sugar
1 cup warm water
Oil for frying

For the Channa (curried chickpea mixture):

1 can chickpeas, drained and rinsed
1 tbsp oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
Salt to taste

For the toppings:
Tamarind chutney
Mango chutney
Cucumber, sliced
Hot pepper sauce


To make the bara, combine the flour, baking powder, turmeric, cumin, coriander, salt, and sugar in a large mixing bowl.

Gradually add the warm water, stirring until a smooth dough forms. Knead the dough for a few minutes until it is soft and pliable.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small portions and roll each one into a ball. Flatten each ball into a disc shape, using your hands or a rolling pin.

Heat oil in a deep frying pan over medium heat. Fry the bara until it is golden brown and puffed up, flipping it over once to cook both sides.

To make the channa, heat oil in a separate pan and sauté the onions and garlic until they are soft and fragrant.

Add the curry powder, cumin, coriander, turmeric, and salt to the pan. Stir to combine and cook for 1-2 minutes until fragrant.

Add the chickpeas to the pan and stir to coat them in the spice mixture. Add enough water to the pan to cover the chickpeas.

Bring the channa to a simmer and cook for 10-15 minutes until the chickpeas are soft and tender.

To assemble the doubles, place two baras on top of each other. Spoon a generous portion of the channa mixture on top.

Add a dollop of tamarind and mango chutneys on top of the channa. Top with sliced cucumber and a drizzle of hot pepper sauce.

Serve and enjoy your homemade Trinidadian doubles!

Trinidadian doubles are a delicious and unique street food that is reflective of the diverse cultural heritage of Trinidad and Tobago. Whether you are visiting Trinidad and Tobago or trying them for the first time at a local restaurant, doubles are a must-try dish for any food lover.

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