Trinidadian street food “Doubles” are a must try!
During the “2022 All About You” health and wellness expo I focus on easy street foods to make.
This great recipe is native to Trinidad. In the USA we will call it a “curry chickpea sandwich” but the name is called “Doubles”.
Try it and let me know what you think.
Trinidadian Doubles
Ingredients:
For the bara (flatbread):
2 cups all-purpose flour
1/2 tsp salt
1 tsp ground turmeric
1 tsp ground cumin
1 tsp active yeast
1/3 cup warm water
2 tsp brown sugar
1 cup Canola oil (for frying)
For the curried chickpea (channa) filling:
1 Tbsp canola oil
3 ea cloves garlic, minced
1 ea medium onion, minced
1 Tbsp fresh ginger, minced
2 Tbsp curry powder
1 14-oz can chickpeas, drained and rinsed
¼ cup tomato sauce
2 tsp smoked paprika
2 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
1 tsp Scotch bonnet or Habanero pepper sauce
Instructions:
For the bara (flatbread):
- In a large bowl, combine the flour, turmeric, cumin, and yeast. Add warm water. Pour slowly until dough is combined. Dough should be slightly firm dough.
- Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes.
- After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds.
- Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the baras until puffed and golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.
For the curried chickpea (channa) filling:
- Warm a large frying pan or skillet, add oil, and warm until shimmery.
- Add garlic, onion, and the curry seasoning and sauté for a few minutes.
- Add the drained chickpeas and stir to coat with the spice mixture and cook for another five minutes.
- Add cumin, tomato sauce, salt, pepper, and 1 cup of water + chick-n bouillon (or stock) and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.
- Finally, assemble your doubles by placing one bara on a plate, spooning one tablespoon of the chickpea filling on it, topping with additional condiments as desired.
