About this Dish
Trinidad's most beloved street food — two small fried bara (flatbreads) filled with curried chickpeas and topped with various chutneys including tamarind, cucumber and scotch bonnet pepper sauce. Eaten for breakfast by Trinidadians of all backgrounds. Doubles vendors set up before dawn and sell out by mid-morning. The best doubles are eaten standing up, dripping with sauce.
IngredientsServes 2
🌾All-purpose flour, 2 cups
🟡Turmeric powder, 1 teaspoon (divided)
🫧Instant yeast, 1 teaspoon
🫘Canned chickpeas, 2 x 400g tins, drained
🧅Yellow onion, 1 large, finely diced
🌿Curry powder (Caribbean blend), 3 tablespoons
🌶️Scotch bonnet pepper, 1 whole, finely minced (use gloves!)
🟤Tamarind paste, 3 tablespoons mixed with 4 tablespoons warm water and 1 teaspoon brown sugar
🥒Cucumber, half, peeled and finely grated, seasoned with a pinch of salt and shadow beni (or coriander)
🛢️Vegetable oil, for deep frying plus 2 tablespoons for cooking
Method
1
Mix flour, half a teaspoon of turmeric, yeast, half a teaspoon of salt and enough warm water (about ¾ cup) to form a soft, slightly sticky dough. Knead for 5 minutes, cover with a damp cloth and rest for 1 hour until puffy.2
While the dough rests, heat 2 tablespoons of oil in a pan over medium heat and fry the onion until soft and golden, about 5 minutes. Add the curry powder and remaining turmeric, stir for 1 minute until fragrant, then add the chickpeas with half a cup of water. Simmer for 15–20 minutes, mashing some chickpeas lightly to create a thick, saucy texture — it should be spoonable but not watery. Season well with salt.3
Prepare your condiments: stir the tamarind paste mixture until smooth and syrupy, squeeze excess water from the grated cucumber and mix with a pinch of salt and chopped coriander or shadow beni, and set your minced scotch bonnet in a small bowl (warn everyone — it is serious heat).4
Divide the rested dough into 16 equal balls. On a lightly oiled surface, flatten each ball with your palm into a thin round about 10cm wide — don't use a rolling pin, just press and stretch gently with your fingers.5
Heat at least 5cm of vegetable oil in a deep pan to around 180°C (350°F). Fry the bara two or three at a time for about 45 seconds per side until they puff up and turn pale golden — they should be soft and slightly chewy, not crisp. Drain on paper towels and keep warm.6
To build your doubles, lay one bara flat, spoon on a generous heap of curried chickpeas (channa), then drizzle tamarind sauce over the top, add cucumber, and a small amount of scotch bonnet pepper if you dare. Place the second bara on top and fold slightly — eat immediately, standing up, over a paper napkin, the way it is meant to be eaten.User Reviews
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