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! 
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! Plus it’s cute!
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 If you are one of those with fried bake results drop me a line and I’ll try to troubleshoot 
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
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.
Makes 6 servings
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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I tried this recipe today except I used self rising flour, added 1 tsp of baking powder, and didn’t add salt. I did that because this was the way they made it a roti shop where I worked a few years ago. Man were they goood!!! I soaked tamarind and added sugar, blended green seasoning, garlic and pepper to make a sauce and that came out great too. Thanks so much for posting such a manageable recipe. Most recipes for doubles I’ve encountered start with “take 5 lbs of flour….”
I haven’t been home in Trinidad for a long time. I’m going to make some doubles tomorrow.
I haven’t been home in Trinidad for a long time. I’m going to make some doubles tomorrow.
I haven’t been home in Trinidad for a long time. I’m going to make some doubles tomorrow.
I am going to try this recipe,I would also like to get a recipe for Trinidad beef pies.
I am going to try this recipe,I would also like to get a recipe for Trinidad beef pies.
I am going to try this recipe,I would also like to get a recipe for Trinidad beef pies.
Dis i go have to try out! Just decided to start trying out all kind of Trini dishes dat i eh know how to make yet.
Dis i go have to try out! Just decided to start trying out all kind of Trini dishes dat i eh know how to make yet.
This recipe is pretty good. I have made it two times so far. I used my bread machine to knead the dough both times.
The first time I made it, I fried all the bara and left them on a plate out in the open…but they got sort of hard. It was still edible mind you and good enough to give it another shot.
The second time I put a little bit of dhal flour in with the regular flour…that wasn’t such a good idea as it made the bara a bit dense. What made it better than the first time though, is that I didn’t leave the bara exposed and assembled the doubles at the same time. I fried one bara, took a scoop of channa, put it in the bara then fried another bara and put it on top, then wrapped it up in wax paper right away, just like when you buy it. That way they kept soft.
I’m in Canada, so yes unfortunately, I have gone in search of doubles and received “fried bake.” In addition, I have also received “dinner roll” and “pie crust” varieties. Thanks for this recipe. At least now I can make them myself instead of paying for those abominations
This recipe is pretty good. I have made it two times so far. I used my bread machine to knead the dough both times.
The first time I made it, I fried all the bara and left them on a plate out in the open…but they got sort of hard. It was still edible mind you and good enough to give it another shot.
The second time I put a little bit of dhal flour in with the regular flour…that wasn’t such a good idea as it made the bara a bit dense. What made it better than the first time though, is that I didn’t leave the bara exposed and assembled the doubles at the same time. I fried one bara, took a scoop of channa, put it in the bara then fried another bara and put it on top, then wrapped it up in wax paper right away, just like when you buy it. That way they kept soft.
I’m in Canada, so yes unfortunately, I have gone in search of doubles and received “fried bake.” In addition, I have also received “dinner roll” and “pie crust” varieties. Thanks for this recipe. At least now I can make them myself instead of paying for those abominations
I’ve never found these in the Midwest, although I’ve asked around. It’s somewhat difficult to get the proper texture, but as long as you make sure the dough is slack and wet, everything should come out okay!
Topchef at www.epicureforum.com
Your Mise En Place for restaurants, recipes, and everything food!
I’ve never found these in the Midwest, although I’ve asked around. It’s somewhat difficult to get the proper texture, but as long as you make sure the dough is slack and wet, everything should come out okay!
Topchef at www.epicureforum.com
Your Mise En Place for restaurants, recipes, and everything food!
Hi, Thank you so very much for your recipe. It almost made me cry when eating it for the 1st time in 8 years. I have been living and working in India for 8 years and although they have something similar called Chole bhatura, it just didnt quite make the cut. My Russian Fiance and Indian friends flipped when they tasted it. Thank you so much for giving a Trini so Far away from home a taste of home.Do keep up the marvelous work you are doing and May God Continue to bless you…
Nick…
Hi, Thank you so very much for your recipe. It almost made me cry when eating it for the 1st time in 8 years. I have been living and working in India for 8 years and although they have something similar called Chole bhatura, it just didnt quite make the cut. My Russian Fiance and Indian friends flipped when they tasted it. Thank you so much for giving a Trini so Far away from home a taste of home.Do keep up the marvelous work you are doing and May God Continue to bless you…
Nick…
first try i messed up the barra…i kept the channa till the next day and followed your instructions more closly and they came out fantastic….i need too find hot peppers too make some heat 4 these recipies….tanks dds
first try i messed up the barra…i kept the channa till the next day and followed your instructions more closly and they came out fantastic….i need too find hot peppers too make some heat 4 these recipies….tanks dds
My friend and I tried this recipe and it was delicious. Thanks!
My friend and I tried this recipe and it was delicious. Thanks!
Just to let you know that I recognize the doubles vendor in the video. He is located opposite the 1 Woodbrook Place construction site by Roxy. He has a great pepper sauce and his channa is full of flavour. Strange how we can recognize things not only by the faces but the small glimpses of the surroundings. A taste of home.
Just to let you know that I recognize the doubles vendor in the video. He is located opposite the 1 Woodbrook Place construction site by Roxy. He has a great pepper sauce and his channa is full of flavour. Strange how we can recognize things not only by the faces but the small glimpses of the surroundings. A taste of home.
Just to let you know that I recognize the doubles vendor in the video. He is located opposite the 1 Woodbrook Place construction site by Roxy. He has a great pepper sauce and his channa is full of flavour. Strange how we can recognize things not only by the faces but the small glimpses of the surroundings. A taste of home.
I tried the recipe, I think I followed the directions but am a bit confused as so how soft the mixture has to be, it was sticking to my hands so i couldn’t quite spread it out.I ‘m also thinking maybe the old was too hot cuz they got crispy…what do ¥ou think? I also found the chana quite salts…is that just me ? maybe i’ve been eating salt less food for too long=S
I’ll try it again some time soon, i’m sure if i try enough i’ll get it right evenually, Thanks
I tried the recipe, I think I followed the directions but am a bit confused as so how soft the mixture has to be, it was sticking to my hands so i couldn’t quite spread it out.I ‘m also thinking maybe the old was too hot cuz they got crispy…what do ¥ou think? I also found the chana quite salts…is that just me ? maybe i’ve been eating salt less food for too long=S
I’ll try it again some time soon, i’m sure if i try enough i’ll get it right evenually, Thanks
Once again, I’ve only heard about Doubles ONCE on a non-food website. The way the ladies were raving about it, when I came upon your website and saw the name, I knew exactly what they were referring to. I love chick peas! Your doubles look yummy!
Once again, I’ve only heard about Doubles ONCE on a non-food website. The way the ladies were raving about it, when I came upon your website and saw the name, I knew exactly what they were referring to. I love chick peas! Your doubles look yummy!
It’s a shame where as of April 1st you doubles lovers have to pay as much as $5TT for a doubles
It’s a shame where as of April 1st you doubles lovers have to pay as much as $5TT for a doubles
Sarina,Sarina,Sarina!!God bless your heart!
Last evening I tried your doubles recipie and let me just say to all you bloggers, YOU CAN’T GET A BETTER DOUBLES RECIPIE THAN THIS!! I borrowed Juliet’s idea and added safron for the authentic bara colour[1 level tsp], and from Mishimee the wax paper to keep them soft, although while making them when I pulled for wax paper it was finished so!I used a damp tea towel to blanket them in.the result!I was ready to open a doubles stand in Luxembourg.I also married the bara with Birtie’s pepper sauce,the best.My husband who is not Trini but boldly thinks he is Bara specialist suggested that we have the treat at least twice a week.
God bless you Sarina,thank’s for adding riches to our life.
Sarina,Sarina,Sarina!!God bless your heart!
Last evening I tried your doubles recipie and let me just say to all you bloggers, YOU CAN’T GET A BETTER DOUBLES RECIPIE THAN THIS!! I borrowed Juliet’s idea and added safron for the authentic bara colour[1 level tsp], and from Mishimee the wax paper to keep them soft, although while making them when I pulled for wax paper it was finished so!I used a damp tea towel to blanket them in.the result!I was ready to open a doubles stand in Luxembourg.I also married the bara with Birtie’s pepper sauce,the best.My husband who is not Trini but boldly thinks he is Bara specialist suggested that we have the treat at least twice a week.
God bless you Sarina,thank’s for adding riches to our life.
I have to say, i made these after listening to him rave about doubles for the past year. He used to get them from a street vendor in New York while living there a few years ago. I was a little hesitant, i didn’t know what to to expect. I was immensely pleased with how everything turned out, they were super yummy!! My husband loved them, and i’m sure they will be a staple in our home from here on out!
I have to say, i made these after listening to him rave about doubles for the past year. He used to get them from a street vendor in New York while living there a few years ago. I was a little hesitant, i didn’t know what to to expect. I was immensely pleased with how everything turned out, they were super yummy!! My husband loved them, and i’m sure they will be a staple in our home from here on out!
It is great to see a Caribbean blogspot
You can check mine out
It is very new but it is getting a little traffic
barbadianvegan.blogspot.com/
It is a barbadian vegan website I created to show the world that being a vegan ( someone who does not eat fish, meat,milk eggs or honey) is fun and tasty
Tay
It is great to see a Caribbean blogspot
You can check mine out
It is very new but it is getting a little traffic
barbadianvegan.blogspot.com/
It is a barbadian vegan website I created to show the world that being a vegan ( someone who does not eat fish, meat,milk eggs or honey) is fun and tasty
Tay
OMG..i really miss trini food and now that i am here in egypt with several trinidadians, they are really bringing up the nostalgia. anyway, i want to make the doubles but i need to know how to make the pepper sauce or what is a good substitute. also do you have saltfish recipes, like the one that goes in the bakes?
OMG..i really miss trini food and now that i am here in egypt with several trinidadians, they are really bringing up the nostalgia. anyway, i want to make the doubles but i need to know how to make the pepper sauce or what is a good substitute. also do you have saltfish recipes, like the one that goes in the bakes?
Hi, I was taught how to make Doubles by Ali himself, years ago. This was so I could make my own when I was not in Trinidad.
. I notice that most of the roti recipes make the doe as for standard bus-up-shut. I was taught to cook and grind split peas into a seasoned powder which is then added to the middle of each ball of roti doe, before it is rolled out ready for cooking.
I also learned how to make Roti, taught by 5 Indian ladies, who thought it was highly amusing that an Englishman would want to learn such a thing. They didn’t know that an English army marches on it’s stuomach
Anyway, if anyone wants to exchange emails or chats about Trini food, I am here. I just love making doubles and all the other things that evoke all the memories of 20 odd happy years visiting TT for Carnaval etc.
Haven’t been down for years, but that is going to happen soon.
Bye for now
Hi, I was taught how to make Doubles by Ali himself, years ago. This was so I could make my own when I was not in Trinidad.
. I notice that most of the roti recipes make the doe as for standard bus-up-shut. I was taught to cook and grind split peas into a seasoned powder which is then added to the middle of each ball of roti doe, before it is rolled out ready for cooking.
I also learned how to make Roti, taught by 5 Indian ladies, who thought it was highly amusing that an Englishman would want to learn such a thing. They didn’t know that an English army marches on it’s stuomach
Anyway, if anyone wants to exchange emails or chats about Trini food, I am here. I just love making doubles and all the other things that evoke all the memories of 20 odd happy years visiting TT for Carnaval etc.
Haven’t been down for years, but that is going to happen soon.
Bye for now
Hey,
Is Ali from south ? Kindly help me with his recipe for doubles.I would like to make some.Thanks
Hey,
Is Ali from south ? Kindly help me with his recipe for doubles.I would like to make some.Thanks
Hey,
Is Ali from south ? Kindly help me with his recipe for doubles.I would like to make some.Thanks
Just made some, followed recipe and it came out brilliant. Just like in the shops. Very very nice, my husband ate all in one go. Do you have any for pholourie?
Just made some, followed recipe and it came out brilliant. Just like in the shops. Very very nice, my husband ate all in one go. Do you have any for pholourie?
Just made some, followed recipe and it came out brilliant. Just like in the shops. Very very nice, my husband ate all in one go. Do you have any for pholourie?
Patricia – I do have pholourie!
Check it out here 
www.trinigourmet.com/index.php/pholourie-recipe/
Patricia – I do have pholourie!
Check it out here 
www.trinigourmet.com/index.php/pholourie-recipe/
Patricia – I do have pholourie!
Check it out here 
www.trinigourmet.com/index.php/pholourie-recipe/
I’m from Sweden and fell in love with Trinidadian cuisine when I moved to Brooklyn in 1997. I’ve been looking for a recipe of doubles that tastes just like my local roti shop and this is it! THANK YOU!
I’m from Sweden and fell in love with Trinidadian cuisine when I moved to Brooklyn in 1997. I’ve been looking for a recipe of doubles that tastes just like my local roti shop and this is it! THANK YOU!
I’m from Sweden and fell in love with Trinidadian cuisine when I moved to Brooklyn in 1997. I’ve been looking for a recipe of doubles that tastes just like my local roti shop and this is it! THANK YOU!