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Trinidadian Doubles
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 2 cups dried chickpeas, soaked overnight
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tamarind chutney
- 1/4 cup cucumber chutney
- 1/4 cup hot pepper sauce
Instructions
- In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add 1 cup of water and knead the dough until smooth. Cover and let it rest for 20 minutes.
- Meanwhile, in a large pot, bring the soaked chickpeas to a boil and cook for 30-40 minutes until tender. Drain and set aside.
- In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1/2 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 2-3 minutes until fragrant.
- Add the cooked chickpeas to the spice mixture and stir to coat the chickpeas evenly. Cook for an additional 5 minutes, then remove from heat.
- Divide the rested dough into 12 equal portions and shape them into balls. Roll out each ball into a 4-inch circle.
- In a large frying pan, heat vegetable oil over medium-high heat. Fry the dough circles one at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
- To assemble the doubles, place two pieces of fried bread on a plate. Spoon a generous amount of curried chickpeas over the bread. Drizzle with tamarind chutney, cucumber chutney, and hot pepper sauce.
- Serve immediately and enjoy the delicious Trinidadian Doubles!
Trinidadian Doubles is a beloved street food that originated in Trinidad and Tobago. This tasty dish consists of two soft, fluffy, fried bread called bara, filled with curried chickpeas, known as channa. Doubles is a staple of Trinidadian cuisine and has a rich history dating back to the early 20th century. It is said to have been created by Emamool Deen, a street food vendor in the town of Debe. Doubles can be found throughout Trinidad and Tobago, with vendors setting up their stalls in bustling markets and street corners. The best version of this dish can be found in the bustling streets of Port of Spain, the capital city of Trinidad and Tobago. The key to a perfect doubles lies in the balance of flavors in the channa, the softness of the bara, and the perfect amount of pepper sauce. Some chefs and vendors are known for their unique and flavorful channa, while others are famous for their perfectly fried bara. The dish is often served with a variety of condiments, including tamarind sauce, cucumber, and mango chutney, adding an extra layer of flavor to this already delicious treat. If you can't make it to Trinidad and Tobago, there are many recipes available online for making doubles at home, but nothing beats the experience of enjoying an authentic doubles from a street vendor in the Caribbean.
60 min
6
350 calories
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