Trinidad Doubles

By Melissa Nestor - December 27, 2017

I cannot tell how how much I am in love with this authentic Trini Street food! Doubles is an explosion of flavors in your mouth. From the savory Bara to the sweet tangy taste of tamarind sauce topping off the delicious curried Chana (aka chick peas/garbanzo beans). YUM...

I remember visiting my aunt in New York and going to a Caribbean restaurant. The taste of their Doubles was so good. I also visited a Trinidadian restaurant in St. Petersburg Florida called Vashti's. I'd say the Doubles their are so addicting. We went back again just to have Doubles.
Yes it's a treat that puts you in a happy place. My husband is in love with this Trinidadian dish! Have fun making this memorable snack!

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! MNM

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