Some dishes in the Carribean are hard to track down to one specific island or country. Ingredients and way of making tend to be alike. Not with the Trinidad Doubles recipe though! This dish is as Trini as it’ll get!
About this Trinidad Double recipe
Inspired by mostly the Indian cuisine, this Trinidad Doubles recipe lets you taste the best of Trinidad and Tobago. It is comfort food, it is street food and I definitely count it as a guilty pleasure. Trinidadians eat it for breakfast, as a snack or just whenever.
Legend has it that a chickpea curry was made and served along fried flatbread (baras). Not the chef, but the clients insisted to have two baras to eat the curry with. They placed the baras next to each other with a bit of overlap on which the curry had to be placed. Fold it and there’s your sandwich like Trinidad Double!
The chickpea curry varies a bit from corner to corner, from spicy to savory and anything in between. Often, but not always, a chutney with a sour taste is served alongside. These differ widely. I made an easy cucumber chutney to balance things out. At the very end of this Trinidad Doubles recipe I’ll write how easy it is to prepare.
- Frying pan
- Slotted spoon
Serves 2 as a main dish
For the Doubles
- 1 cup (240 ml) of water
- 2 cups (250 g) of flour
- ½ teaspoon of salt
- 1 teaspoon yeast
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ½ teaspoon baking powder
- ½ cup (120 ml) of vegetable oil (sunflower will do well)
For the Chickpeas
- 400 grams (14 Oz) of chickpeas, soaked overnight
- 3 cloves of garlic, chopped up
- 1 onion, chopped up
- 1 tablespoon of curry powder
- 2 teaspoons of cumin
- 1 teaspoon of hot sauce (or substitute with 1 chili pepper, chopped up)
- 2 teaspoon of salt
- 1 teaspoon of black pepper
- Vegetable oil
How to make Trinidad Doubles
How to make the Baras
Prep: 5 min. | Wait: 20 min. | Cook: 15 min.
- Mix all the ingredients together except the water.
- Add ½ cup of water and knead together. Add more water slowly step by step and knead in between adding more water. Add water until the dough gets a nice thick structure that sticks together. Don’t add so much water that the dough sticks to your hands. If so, add a bit of extra flour.
Let the dough rest for some 30 minutes such that it can extend a bit. Meanwhile turn to making the chickpea curry.
- After the dough has rested for at half an hour, take bits of the dough the size of a bit larger than a golf ball. Make round and flat the size of your hand palm and about ½ centimeter (⅕ inch) thick. Make as many as you can get out of the dough – this should be around 8.
- In a frying pan heat up ½ cup (120 ml) of vegetable oil (or about 1 centimeter (a bit less than ½ inch) deep covered). When the oil is hot, add the Doubles and fry them for a few minutes until they start to turn golden. Flip them over carefully in between with a slotted spoon.
- When golden on two sides, place them on kitchen paper or a kitchen towel to leak out and put the next one in the pan in the same oil.
How to make the Chickpeas
Soak: 6 hrs. I Prep: 5 min. | Cook: 20 min.
- Soak the chickpeas for 6 hours, or overnight, or during the day if you make doubles for dinner.
- Rinse the chickpeas and bring them to a boil and let them boil for the time you prepare the rest.
- Chop up 3 cloves of garlic and 1 onion. If you replace the hot sauce by a chili pepper, also chop up this chili pepper.
- In a saucepan, heat up 3 tablespoons of vegetable oil.
- When the oil is hot, add the chopped up onion, garlic and chilli pepper. Stir well for a minute.
- After a minute, add all the spices and keep on stirring. If anything threatens to burn, add a splash of water.
- After another minute, when the spices are fragrant, add the chickpeas without the water (using a slotted spoon) and stir well so that everything gets mixed together.
- Then add a bit of water in which you have boiled the chickpeas such that the chickpeas are just covered and bring to a boil again.
- Let the mixture simmer for another 10 minutes while stirring occasionally. If the ‘curry’ is a bit too thin for your liking and / or easy serving, take out a few chickpeas and mash them before returning them into the pan.
Serve with a cucumber chutney
Prep: 5 min.
Cut a cucumber julienne: 2 inch (5 centimeter) strings as thin as possible. Put in a bowl and add 2 cloves of chopped up garlic, and 1 (green) chili pepper chopped up. Squeeze out two lemons and add the juice to the bowl as well. Finally add ½ teaspoon of cumin and ½ teaspoon of black pepper and a teaspoon of sugar. Mix well and put in the fridge.
Let rest for as long as possible: the longer it stands, the better the flavors mix.
Recipe: Trini Doubles
Country: Trinidad and Tobago
Prep: 10 min.
Cook: 35 min.
Total: 45 min.
Ingredients: flour, water, sugar, yeast, salt, pepper, turmeric, curry powder, chickpeas, onion, chili, garlic, cumin, baking powder
Type of meal: main dish, snack, breakfast