Enjoy all the joys of this iconic street food in the comfort of your own kitchen



Chickpeas play a major role in Indian dishes because many traditional delicacies include them either in their base or as an addition to something else. Trinidadian doubles are the most famous street food specific to the region. The dish includes two soft fried doughs, later topped with chickpeas. The recipe for doubles was brought to me by Annesha from Trinidad and Tobago, who introduced this delicacy as a must-try. Besides being easy to prepare, the doubles are known as comfort food that can be eaten at any time of the day. 

To make Trinidadian doubles, you need only simple ingredients, but you need to ensure that you follow the measurements, especially when you make the dough, originally known as bara. The dish includes two baras, which are later topped with chickpeas, hence the name. The baras need to be soft and pillowy, and that is why I pointed out the necessity of following measurements. Later, chickpeas are added in a silky texture along with several spices and condiments. The doubles are known as comfort food because they blend savory, sweet, and spicy tastes, along with the crunchy feeling in the mouth.

It may look like a difficult recipe, but it is actually quite easy and can be made at any time of the day. According to Annesha, people in Trinidad and Tobago usually eat doubles for breakfast, but many like to enjoy them for lunch and dinner as well. Trinidadian children are introduced to this fantastic dish even before they begin talking, so it is a special delicacy you need to try. 

The blend of flavors in Trinidadian doubles is what really impressed me about this dish! The silky texture melts in the mouth and is simply delicious. Not to mention the amazing colors of the delicacy once it is done. I especially love doubles for breakfast because they are kind of an open sandwich but, at the same time, some sort of a taco. It is like eating a few of your favorite dishes in one!

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Doubles Bara

  • 2 cups all purpose flour
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp instant yeast
  • ¼ tsp turmeric
  • 2 tsp sugar
  • 1 cup lukewarm water possibly more or less
  • 1 Tbsp vegetable oil for rubbing on dough
  • 2 cups vegetable oil for frying

Doubles Channa

  • ½ lb canned chickpeas
  • 1 Tbsp cilantro chopped
  • 3 cloves garlic minced
  • ½ tsp turmeric
  • ½ tsp amchar massala or ground roasted cumin, or a combo
  • 1-2 tsp salt or to taste


For channa

  • In a pan, add chickpeas, cilantro, minced garlic and turmeric and mix well. You can also add minced hot pepper.
  • Cook for 15-20 minutes. During this time, with a wooden spoon, stir, moving back and forth motion to bring it to the right consistency. This will take several minutes for the channa to thicken, so be patient.
  • Taste for salt and add more if required. To finish, mix in amchar massala or ground roasted cumin or a combination.

For bara

  • In a medium bowl, add flour, baking powder, salt, yeast, turmeric and sugar.
  • Add lukewarm water gradually and mix to form a very soft, slightly sticky dough. Do not over knead.
  • Rub the dough with oil, cover and set aside to rest 1 hour (minimum) or until doubled (max 6 hrs or overnight). The longer it rests, the softer the bara--6 hours is perfect, but if you are in a hurry, 1 hr can work.
  • Divide the dough into 16 balls. Cover and allow it to rise another hour or until doubled.
  • Rub oil on a flat surface or plate. Place the dough on the oiled surface and flatten to a 6 inch round (oil hands as well) or almost transparent! Make to your desired thickness and width--keeping in mind it puffs up as it cooks.
  • Meanwhile, heat oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown--takes seconds if the oil is hot enough. Drain on the side of the pot, using the spoon.
  • Place the fried dough (bara) in paper towel or clean kitchen towel, stacking them on each other as they are done frying. This will allow them to flatten, steam and give them the soft, chewy texture we all love--just like the doubles man's! Repeat with the remaining dough.
  • Serve warm with channa and chutneys (usually one like tamarind and one like cilantro)! Eat like you would a taco.
Course: Breakfast, Lunch, Snack
Region: Latin America
Diet: Vegan, Vegetarian


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