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Trinidad Doubles Recipe

trinidad doubles



For the Bara (Fried Dough):
– 2 cups of all-purpose flour
– 1 teaspoon of yeast
– 1/2 teaspoon of ground turmeric
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of ground geera (ground roasted cumin seeds)
– 1/2 teaspoon of salt
– Water for kneading
– Vegetable oil for frying

For the Channa (Curried Chickpeas):
– 1 can (15 oz) of chickpeas, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon of ground turmeric
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of ground geera
– 1/2 teaspoon of ground coriander
– 1/2 teaspoon of ground paprika
– 1/2 teaspoon of ground cayenne pepper (adjust to taste)
– Salt to taste
– Vegetable oil for cooking

Toppings (Optional):
– Tamarind sauce
– Hot pepper sauce
– Chopped cucumber
– Chopped mango
– Chopped cilantro
– Shredded lettuce


For the Bara (Fried Dough):

1. In a mixing bowl, combine the flour, yeast, turmeric, ground cumin, ground geera, and salt.

2. Gradually add water and knead the mixture until it forms a smooth, elastic dough. Cover the bowl with a damp cloth and let it rest for about 30 minutes.

3. Divide the dough into small portions and shape them into balls.

4. Heat vegetable oil in a deep frying pan over medium-high heat.

5. Flatten each dough ball into a small circle and carefully slide it into the hot oil. Fry until golden brown and puffed up, then flip and fry the other side.

6. Remove the bara from the oil and drain on paper towels. Repeat with the remaining dough balls.

For the Channa (Curried Chickpeas):

1. In a separate pan, heat a little vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, ground turmeric, ground cumin, ground geera, ground coriander, ground paprika, and ground cayenne pepper. Sauté for a minute until fragrant.

3. Add the drained chickpeas and cook for about 5 minutes, stirring to coat them with the spices.

4. Add enough water to barely cover the chickpeas. Simmer for 15-20 minutes or until the sauce thickens and the chickpeas are tender. Add salt to taste.

To Assemble Doubles:

1. Take a piece of bara and gently split it in the middle to create a pocket.

2. Fill the pocket with the curried chickpeas (channa).

3. Optionally, add toppings such as tamarind sauce, hot pepper sauce, chopped cucumber, chopped mango, cilantro, and shredded lettuce.

4. Fold the bara over to create a sandwich. Serve and enjoy your Trinidadian doubles!

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