Trinidad Doubles (recipe)

Doubles

As I’ve written in the past Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. The below video, from the bookmann, is for the old skool style of doubles with 2 bara that form a ‘chickpea sandwich’. These days doubles vendors more often will make one large bara that is then folded over to enclose the curried channa filling. You can see that method in the below video! :D


One large thin bara may be good for speed and profits but let’s not let the 2 bara method die out either, it is after all how doubles got its name! :D Plus it’s cute! :D

By the way, I’ve seen online several people mentioning that their bara tends to come out like fried bake (bready?) … So I should let readers know that done right bara should be spongy and pillowy, light and chewy and very flexible/bendable :D If you are one of those with fried bake results drop me a line and I’ll try to troubleshoot :lol:


Trinidad Doubles

(adapted from a recipe in the Naparima Girls’ High School Cookbook)

INGREDIENTS:

Bara:
2 cups flour
1/2 tsp salt
1 teaspoon curry powder
1 teaspoon gheera (cumin)
1/2 tsp ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

Filling (Curried Channa):
1 14 oz channa, tinned
1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tablespoon vegetable oil
2 tsp ground geera (cumin)
1 tsp Pepper sauce
2 tsp salt
1 tsp black pepper

Trinidad Doubles

METHOD:

1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
6. Sauté for a few minutes.

7. Add the channa, stir to coat well and cook for five minutes.

8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).

9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.

12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.


NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture

13. Use oil to moisten palms of your hands so that the dough won’t stick to them :)
14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper

15. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.

Trinidad Doubles

Makes 6 servings

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Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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  • Precious

    hi i recently moved to pennsylvania from trinidad i live in Media which is kinda close to philly does anyknow where i can get trinidadian food that taste like trinidadian food? i have a really bad craving for doubles right now!

  • Joseph Mohammed

    Hi,

    Was wondering if anyone can help with the filling. When i went to T&T they put the pepper sauce and something green which is well yummy and i want to know what it is and how to make it…….i would really appreciate it.

    Joe.

  • Joseph Mohammed

    Hi,

    Was wondering if anyone can help with the filling. When i went to T&T they put the pepper sauce and something green which is well yummy and i want to know what it is and how to make it…….i would really appreciate it.

    Joe.

  • Joe Mohammed

    Hi,

    Was wondering if anyone can help, apart from the yummy pepper sauce what is the green stuff that goes into the doubles? I believe its onion mixed with something…………can anyone help please.

    Joe.

  • Joe Mohammed

    Hi,

    Was wondering if anyone can help, apart from the yummy pepper sauce what is the green stuff that goes into the doubles? I believe its onion mixed with something…………can anyone help please.

    Joe.

  • nate

    I’ve tried your recipe before and it is GREAT. Reminds me a bit of Sauce doubles at Curepe junction!

    I was wondering if you had any suggestions on how to make the recipe on a larger scale… In April there is a reunion for a bunch of missionaries who lived in Trinidad for a while (myself included). I was thinking of making some doubles to share with everyone. There will probably be about 50 people at the reunion.

    Any ideas?

    Thanks!

  • nate

    I’ve tried your recipe before and it is GREAT. Reminds me a bit of Sauce doubles at Curepe junction!

    I was wondering if you had any suggestions on how to make the recipe on a larger scale… In April there is a reunion for a bunch of missionaries who lived in Trinidad for a while (myself included). I was thinking of making some doubles to share with everyone. There will probably be about 50 people at the reunion.

    Any ideas?

    Thanks!

  • Joe Mohammed

    I used this recipe and they were great, however, the only thing i thought was odd is i used the specified amount of yeast but it hardly rose in the 90 mins i gave it…….i was using a fast acting yeast…..should it rise to double the size as i only think it rose a 1/4 size………also is saffron better to use than curry powder in the Bara?

  • Joe Mohammed

    I used this recipe and they were great, however, the only thing i thought was odd is i used the specified amount of yeast but it hardly rose in the 90 mins i gave it…….i was using a fast acting yeast…..should it rise to double the size as i only think it rose a 1/4 size………also is saffron better to use than curry powder in the Bara?

  • http://www.TriniGourmet.com Sarina

    Precious – Try the Brown Sugar Bakery. I hear that they are quite good!

    Nate – So glad that you liked. The recipe should multiply rather easily. Just make sure you have everything preassembled for production line ease :)

    Joe – Saffron will add a slightly different flavour but it is a good replacement. I originally used curry powder cos I was out of turmeric and wanted the color but liked the flavour so i kept it that way. Adaptation and substitute to your liking. How much it rises will depend on the amount of gluten in the flour and the temperature you’re working in. As well as the age of the yeast. I would say the dough for me is usually around 50% higher… play around though. Humidity is also a factor in these things.

  • http://www.TriniGourmet.com Sarina

    Precious – Try the Brown Sugar Bakery. I hear that they are quite good!

    Nate – So glad that you liked. The recipe should multiply rather easily. Just make sure you have everything preassembled for production line ease :)

    Joe – Saffron will add a slightly different flavour but it is a good replacement. I originally used curry powder cos I was out of turmeric and wanted the color but liked the flavour so i kept it that way. Adaptation and substitute to your liking. How much it rises will depend on the amount of gluten in the flour and the temperature you’re working in. As well as the age of the yeast. I would say the dough for me is usually around 50% higher… play around though. Humidity is also a factor in these things.

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  • cherri

    Hi can I stretch the double dough to make them thinner ?

    • http://www.TriniGourmet.com Sarina

      definitely!! you should be able to see your hand through them when they are the right thickness

  • cherri

    Hi can I stretch the double dough to make them thinner ?

    • http://www.TriniGourmet.com Sarina

      definitely!! you should be able to see your hand through them when they are the right thickness

  • cherri

    thanks for recipes.love to see a dhalpuri recipe with steps one day

  • cherri

    thanks for recipes.love to see a dhalpuri recipe with steps one day

  • charmicha

    i love me doubles. i live in trinidad and every sunday morning went i go lessons i must have my doubles.

  • charmicha

    i love me doubles. i live in trinidad and every sunday morning went i go lessons i must have my doubles.

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  • chinababe

    just made them, tasted lovely but my barra came out too thick & fluffy! guess I idn't shape them thin enough.

  • chinababe

    just made them, tasted lovely but my barra came out too thick & fluffy! guess I idn't shape them thin enough.

  • Robert

    I tried this recipe and I used instant yeast so no need to punch down the dough. I also wet my hands a lot (no oil) to flatten the dough and it came just great; easy to bend, etc. Thanks for the recipe.

  • Robert

    I tried this recipe and I used instant yeast so no need to punch down the dough. I also wet my hands a lot (no oil) to flatten the dough and it came just great; easy to bend, etc. Thanks for the recipe.

  • edgar santos

    I am going to try your recipe this weekend. Lived in Trinidad for 6 years and went back to my home country 30 years ago. Last time I ate doubles was in Mrs. Walker's cafeteria at St. Charles High School in 1981. I will let you know how it turns out…I can't wait to do this!

  • edgar santos

    I am going to try your recipe this weekend. Lived in Trinidad for 6 years and went back to my home country 30 years ago. Last time I ate doubles was in Mrs. Walker's cafeteria at St. Charles High School in 1981. I will let you know how it turns out…I can't wait to do this!

  • Camellia Akadiva

    hehe looking good! :)

  • Unoanja

    Belle -

    not sure you will get this as you've posted your comment quite a while ago – Steamy Kitchen (steamykitchen.com) just posted a recipe for roasted channa – it's very similar (though a bit healthier).
    Hope this helps.

  • Unoanja

    Belle -

    not sure you will get this as you've posted your comment quite a while ago – Steamy Kitchen (steamykitchen.com) just posted a recipe for roasted channa – it's very similar (though a bit healthier).
    Hope this helps.

  • Abbiangel2000

    The green stuff is Shadow beni sauce

  • Susiekamper

    Hi Joe

    I'm pretty sure the green stuff you mentioned is chadobenni or something like that. Dont know how to spell it but it's pronounced shadowbenny. It's a specieal Trini spice. I hate it as it's has a very distinctly flavour, but trintobagians can't live without it. Hope I've helped a bit.

  • Susiekamper

    Hi Joe

    I'm pretty sure the green stuff you mentioned is chadobenni or something like that. Dont know how to spell it but it's pronounced shadowbenny. It's a specieal Trini spice. I hate it as it's has a very distinctly flavour, but trintobagians can't live without it. Hope I've helped a bit.

  • http://www.facebook.com/people/Natalie-Anita-Jaikaran/836823613 Natalie Anita Jaikaran

    Its more likely to be cucumber chutney, which is cucumber, onion, garlic, salt and the shadobeni mentioned before. If you are looking to get hold of it, try your local chinese shop, they sell it as thai parsley, but its the same thing that you get in Trinidad. If you cant get hold f the original stuff, cilantro or in the UK , coriander tastes almost identical.

    • http://www.TriniGourmet.com Sarina – Trinigourmet

      Dear Natalie, I believe you’ve hit the nail on the head :) I am allergic to cucumber which is why i have never ordered it or been able to answer the readers who were curious. However based on it’s appearance and aroma I think this is pretty much it. Thanks so much for your contribution ! :)

  • http://www.TriniGourmet.com Sarina – Trinigourmet

    Dear Natalie, I believe you’ve hit the nail on the head :) I am allergic to cucumber which is why i have never ordered it or been able to answer the readers who were curious. However based on it’s appearance and aroma I think this is pretty much it. Thanks so much for your contribution ! :)

  • Naminah

    i am guyanese and since being her have enjoyed doubles . i am happy to have found u in my search for the doubles recipe

  • catherine

    Another great recipe everybody will love.

    www.only-kitchenknives.com

  • Markam

    Enough about doubles. Can anyone tell me where I can find a good cow heal soup recipe.

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