this is the quintessential trinidadian street food.
savory, sweet, hot, filling, and wonderful.
doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.
it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!
it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.
i hope to make them at home and have them taste even half as good.
2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying
place warm water, sugar, and yeast in a bowl until foamy.
knead ingredients together until dough is smooth.
pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.
oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.
fry, at about forty seconds per side or until puffy and done.
adapted from trini gourmet, simply trini cooking, and chennette
heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.
adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.
you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!