Street food of Indo-Trinidadian origin, doubles combine the Indian tradition of chickpea curry with fried bread, making it the most popular street breakfast in Trinidad and Tobago.
International
Doubles
Traditional Trinidadian Doubles: fried bread with chickpea curry, authentic step-by-step recipe.
- Trinidad and Tobago
- Main course
- Light
- medium
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 10 g
- Carbohydrates 42 g
- Fat 13 g
Story behind the dish
Preparation
Doubles is a preparation from Trinidad and Tobago with medium difficulty. Reserve about 60 minutes in total (40 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of flour.
- Have ready: 1 teaspoon baking powder.
- Have ready: 1 teaspoon turmeric.
- Have ready: 1 teaspoon of cumin.
- Have ready: 400 g of cooked chickpeas.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the flour with yeast
Mix the flour with yeast, turmeric, salt and warm water until you obtain a soft dough, let it ferment, covered, for 2 hours. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Sauté onion and garlic
Sauté onion and garlic, add chickpeas, cumin and a little water, cook for 20 minutes until you obtain a thick curry (channa). Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Divide the fermented dough into small balls and flatten them very thin…
Divide the fermented dough into small balls and flatten them very thin with oiled hands. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Fry each disk of dough (bara) in hot oil until it puffs up…
Fry each disk of dough (bara) in hot oil until puffed and lightly browned on both sides. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Prepare a sweet and sour tamarind sauce and a spicy tamarind sauce…
Make a sweet and sour tamarind sauce and a spicy scotch bonnet chilli sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Assemble by stacking two bars with the chickpea curry in the middle
Assemble by stacking two bars with the chickpea curry in the middle, adding the sauces to taste. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- The dough (bara) should be fried quickly over medium-high heat so that it puffs up without being hard.
- Adjust the spiciness of the scotch bonnet chilli sauce to your tolerance, it is very intense.
Variations
- Doubles with more spice (slight pepper vs full pepper, according to local tradition).
- Vegan version (it is already a basic one, with chickpea curry).
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