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Classic Trinidad Doubles
Traditional dish · Trinidadian
The quintessential street food of Trinidad and Tobago, featuring two soft, turmeric-infused bara (flatbreads) filled with curried channa (chickpeas) and various chutneys and pepper sauces.
Ingredients
- All-purpose flour2 cups
- Semolina flour1/4 cup
- Active dry yeast1 teaspoon
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Sugar1 teaspoon
- Vegetable oil1/4 cup
- Waterapprox. 3/4 cup
- Chickpeas (channa)2 cups (cooked)
- Onion1 medium
- Garlic3 cloves
- Ginger1 inch piece
- Curry powder (Trinidad style)2 tablespoons
- Cumin powder1 teaspoon
- Coriander powder1 teaspoon
- Scotch bonnet pepper1/2 to 1
- Tamarind paste2 tablespoons
- Fresh cilantro1/4 cup
- Vegetable oil for fryingsufficient
Steps
- 1
For the Bara: In a bowl, combine all-purpose flour, semolina flour, yeast, turmeric, salt, and sugar. Gradually add warm water and vegetable oil to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover and let rise in a warm place for 1 hour.
- 2
For the Channa Filling: Sauté finely chopped onion, garlic, and ginger in a little oil until fragrant. Add curry powder, cumin, and coriander powder, stirring for 1 minute. Add cooked chickpeas and enough water to create a thick curry. Simmer until the chickpeas are tender and the sauce has thickened. Season with salt. Stir in chopped scotch bonnet pepper (to taste) and tamarind paste.
- 3
Divide the dough into 8 equal portions. Roll each portion into a thin, round flatbread (about 6 inches in diameter).
- 4
Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. Carefully fry each flatbread, one at a time, for about 1-2 minutes per side, until puffed up and golden brown. Drain on paper towels.
- 5
To assemble, take one bara, spoon a generous amount of channa filling onto one half, then top with another bara. Serve immediately with optional chutneys and pepper sauce.
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