Trinidad Doubles and Pholourie!!

By Melissa Nestor - February 09, 2012

Pholourie and Doubles are another two of my favorite childhood food memories.  I remember as a child visiting Trinidad for vacation and eating pholourie around the queens park savannah. It was soo good!  So I decided to make Pholourie along with Doubles.  They a both very similar but can be used with a variety of sides ranging from mango chutney, curried channa (Gabanzo beans), curried split peas etc..

Here's the recipe for Pholourie inspired by a recipe from


3 cups of flour
1 teaspoon of  active dry yeast
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon baking powder
10 leaves of culantro
5 small cloves garlic
1 small hot pepper
1 cup water


1.  In a large bowl mix flour, yeast, baking powder, tumeric and salt.
2.  Blend the culantro leaves, garlic, 1 cup of water and hot pepper in a blender.
3.  Then add culantro mixture to dry ingredients.
4.  Mix all ingredients together until the dough is a smooth and sticky consistency.
5.  Let it sit for 60 minutes to rise.  (I let my dough sit for 30 minutes which seemed to work well also).
6.  Heat oil in a frying pan. Use enough so that pholourie can float.
7.  Use a tablespoon to drop the batter.  (It is recommended that you dip the spoon in a cup of water each time after dropping batter into oil so that the batter would come off the spoon easily).
8.  Cook until slightly brown. Drain Pholourie in paper towels.

Now this Doubles recipe is from


To make the Bara (Bread-like part):
2 cups flour
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon gheera  (cumin)
1/2 teaspoon ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 teaspoon sugar
Oil for frying

For the side or filling:

1 can of Gabanzo beans aka channa

1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tablespoon vegetable oil
2 teaspoon ground gheera (cumin)
1 teaspoon Pepper sauce
2 teaspoon salt
1 teaspoon black pepper


1. In a large bowl mix the flour, salt, curry powder and gheera.
2. In another small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. Add the yeast mixture to the flour and add enough water to make a slightly firm dough.
4. Mix and 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 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.
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.

Enjoy! MN

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