🌮 Doubles

Name: Doubles
Total time: 90 min
Yield: 6
Cuisine: Trinidad and Tobago
Ingredients: 300 g bara dough; 1 tsp turmeric and 1 tsp cumin for the bara; 400 g cooked chickpeas; 2 tbsp curry powder; 1 onion and 3 garlic cloves, chopped; 4 tbsp tamarind sauce; Hot pepper sauce to taste; Oil for frying

Origin: Trinidad and Tobago

292kcal

per serving · 150 g

195kcal

per 100 g

9 gProtein6 g / 100 g

10 gFat7 g / 100 g

40 gCarbs27 g / 100 g

Doubles is a Trinidadian street breakfast of two soft, deep-fried flatbreads called bara, topped with curried chickpeas known as channa. It is finished with sweet-sour tamarind sauce and hot pepper sauce, and often cucumber or mango chutney. The bara is pillowy and slightly chewy, the channa soft and spicy, and it is eaten from wax paper standing at the stall.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenno wheat, barley or rye in a typical recipe

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

bara flatbreadchickpea currytamarindpepper sauce

Recipe

6 servings90 min

Ingredients

300 g bara dough
1 tsp turmeric and 1 tsp cumin for the bara
400 g cooked chickpeas
2 tbsp curry powder
1 onion and 3 garlic cloves, chopped
4 tbsp tamarind sauce
Hot pepper sauce to taste
Oil for frying

Method

Knead the turmeric and cumin into the bara dough and let it rest for 1 hour.
Fry the onion and garlic in 1 tbsp oil, add the curry powder and cook for 1 minute, then add the chickpeas and 250 ml water and simmer for 20 minutes until soft and saucy.
Divide the dough into small balls, flatten each into a 10 cm round and fry in hot oil for about 20 seconds per side until puffed.
Lay two bara side by side, top with channa, tamarind sauce and pepper sauce and serve hot.

How to make it lighter

One doubles is a light breakfast; a second one doubles the calories.
Drain the bara well on paper to remove excess oil.
Load up on channa and cucumber and go easy on sweet tamarind sauce.

History

Doubles grew out of the Indo-Trinidadian community, descendants of indentured workers from India, and is usually credited to vendors in Princes Town in the 1930s. The story goes that the name came from customers asking for a double layer of bara. It is now one of the national street foods of Trinidad and Tobago.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →