Trinidadian Doubles

A Taste of Trinidad’s Street Food Heritage
If you’ve ever strolled through the vibrant streets of Trinidad and Tobago, chances are you’ve caught the irresistible aroma of Doubles wafting through the air. This beloved dish is a national treasure — simple, flavorful, and deeply rooted in the island’s diverse cultural tapestry.

The History of Doubles
Doubles was born in the early 1930s in southern Trinidad, in the town of Princes Town, when Indo-Trinidadian street vendors began selling curried chickpeas (channa) sandwiched between two pieces of fried flatbread (bara).The idea came from Indian laborers who migrated to Trinidad in the 19th century, bringing their culinary traditions with them. The combination of spices, textures, and flavors evolved over time — from a simple snack sold at roadside stalls to a culinary symbol of Trinidadian identity.Today, Doubles is not only a breakfast favorite but a comfort food enjoyed at any hour of the day or night — spicy, tangy, and uniquely satisfying.

Trinidadian Doubles Recipe
Ingredients For the Bara (Fried Flatbread)
    3 cups all-purpose flour
​    ½   teaspoon turmeric powder
    1 teaspoon sugar
    ½ teaspoon salt
    1 teaspoon instant yeast
     1 to 1 1/4  cup warm water (adjust as needed)
     Oil for frying, about 2 cups, and 2 tablespoons for prepping

For the Channa (Curried Chickpeas)
     2 cups cooked chickpeas (or one 15-oz can, rinsed and drained)
     2 teaspoons oil
     4 -5 cloves garlic, minced
     ½ onion, finely chopped
     1 tablespoon curry powder
      ½ teaspoon roasted ground cumin (geera)
      2 tablespoons finely chopped Culantro
      Salt and black pepper to taste
      2  cups of water

For the Toppings (optional but authentic!)

• Cucumber chutney
• ​Tamarind chutney
• Mango chutney or kuchela (spicy green mango relish)
• ​Cilantro or shadow beni (culantro)
• Hot pepper sauce or Scotch bonnet chutney

Instructions
1️⃣ Make the Bara

1. In a mixing bowl, combine flour, turmeric, sugar, salt, and yeast. Mix well to combine.
   
   
2. Gradually add warm water and knead into a soft, sticky dough using your fingers. Once the dough comes together and is slightly sticky, knead for about 1 minute to bring all the dough together into a ball. Drizzle about 1 tablespoon of oil over the dough and gently rub the dough all over with the oil. This will allow the dough to stay moist while it rises.
   
   
3. Cover and let rest for 1 hour until slightly risen.
   
   
4. Heat oil in a frying pan over medium-high heat.
   
   
5. Lightly oil your hand and countertop with oil. Divide the dough into small golf-sized balls, and flatten each into a thin disc. Clearly place the stretched dough into the hot oil.
   
   
6. Fry each piece for 5–10 seconds per side until puffed and lightly golden. Drain on paper towels.
   
   

2️⃣ Make the Channa

1. Heat oil in a pot and sauté garlic and onions until fragrant.
   
   
2. Add curry powder and cumin — stir to combine the spices.
   
   
3. Add chickpeas, culantro, and water. Leave uncovered and bring to a boil. Reduce the heat and simmer for 15–20 minutes, mashing a few chickpeas for a thicker texture.
   
   
4. Season with salt and adjust spice level to taste.
   
   

3️⃣ Assemble the Doubles

1. Place two piece of bara on a plate.
   
   
2. Spoon a generous amount of curried channa on top.
   
   
3. Add chutneys, sauces, and herbs.
   
   
4. Top with another bara — and enjoy warm!
   
   

💡 Cooking with Dianne Tip: For extra softness, rest the bara dough overnight in the fridge. When frying, don’t overcrowd the pan — Doubles need room to puff up!

🌶️ Experience the Flavor of TrinidadThis dish captures the heart of Trinidadian street food — spicy, tangy, and deeply comforting. Whether you’re new to Caribbean cuisine or reconnecting with your roots, Doubles is a perfect way to explore bold, island-inspired flavors.