Trinidad Doubles with Curried Chickpeas

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Doubles is the most beloved street food in Trinidad and Tobago: two soft, golden bara flatbreads sandwiched around a generous scoop of warm, spiced curried chickpeas and topped with peppery chutneys. The magic lies in the contrast between the pillowy fried bread and the saucy, aromatic channa, finished with cool cucumber and tangy tamarind for a true taste of Port of Spain street corners.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 24 gFat
• 3.5 gSaturated Fat
• 68 gCarbs
• 11 gFiber
• 7 gSugar
• 15 gProtein
• 790 mgSodium
• 560 mgPotassium
• 105 mgCalcium
• 5.2 mgIron
• 16 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Bara (Flatbread)

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp baking powder
• 1 tsp ground turmeric
• 1 tsp sugar
• 1/2 tsp fine salt
• 3/4 cup warm water, plus more as needed
• 1 1/2 cups vegetable oil, for frying

For the Curried Chickpeas (Channa)

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 small scotch bonnet pepper, pierced with a knife
• 2 1/2 tbsp Trinidad-style curry powder
• 1 tsp ground cumin (geera)
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp salt, plus more to taste
• 1 cup water
• 2 tbsp finely chopped culantro or cilantro

For the Toppings and Chutneys

• 1/2 cup tamarind chutney (store-bought or homemade)
• 1 cup shredded cucumber
• 1/4 cup finely chopped onion
• 1 tbsp vinegar
• 1 tsp minced scotch bonnet pepper
• Pinch of salt
• Hot pepper sauce, to taste

Directions

1. In a large bowl, whisk together the flour, yeast, baking powder, turmeric, sugar, and salt. Slowly add the warm water and mix with a wooden spoon until a soft, slightly sticky dough forms; add a splash more water if needed. Knead briefly for 2 minutes until smooth, cover, and let rest for 20 minutes.
2. While the dough rests, make the channa: heat the oil in a medium pot over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic, scotch bonnet, curry powder, cumin, coriander, and turmeric. Toast the spices for 60 seconds until fragrant.
3. Add the chickpeas, salt, and water to the pot. Stir well, bring to a simmer, then partially cover and cook for 15 minutes, mashing about a quarter of the chickpeas with the back of a spoon to thicken the gravy. Stir in the culantro, taste, and adjust salt; keep warm.
4. Prepare the cucumber chutney by combining the shredded cucumber, chopped onion, vinegar, minced scotch bonnet, and a pinch of salt in a small bowl. Set aside to lightly pickle.
5. Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a round about 5 inches wide and 1/8 inch thick, dusting with flour as needed to prevent sticking.
6. Heat 1/2 inch of oil in a deep skillet to 350°F. Fry one or two dough rounds at a time for about 60 seconds per side, pressing gently with a slotted spoon so the bread puffs and turns golden. Drain on paper towels and keep warm.
7. To assemble each double, place one bara on a piece of parchment paper, spoon a generous 1/2 cup of warm channa down the center, then top with a second bara. Drizzle with tamarind chutney and cucumber chutney, and finish with a few drops of pepper sauce.

Cook’s Notes

• The dough should stay soft and tacky; over-flouring will make the bara tough instead of pillowy.
• Oil temperature is critical: keep it at 350°F so the bara cooks through and puffs without absorbing too much oil or burning.
• Use a freshly opened tin of curry powder or toast whole seeds and grind them for the most aromatic channa.
• Eat doubles immediately while the bara is warm and the channa is saucy, as the bread loses its signature softness within minutes.
• For traditional flavor, look for a Trinidad-style curry powder containing amchar masala and roasted cumin.
• Pierce the scotch bonnet but leave it whole if you want heat without overwhelming the dish; remove it before serving for milder palates.

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