Trinidad Doubles (recipe)
If there’s one dish that encapsulates the vibrant spirit of Trinidad and Tobago, it’s the humble yet mighty Trinidad doubles. Over the past 18 years of chronicling our culinary journey, I’ve witnessed doubles transform from a beloved local snack to an international sensation. Naturally vegan, affordable, and irresistibly delicious, doubles have become the perfect introduction to our multifaceted cuisine.
What Are Trinidad Doubles?
Trinidad doubles consist of two pieces of fried flatbread, known as bara, filled with curried chickpeas (channa) and topped with an array of chutneys and sauces. Traditionally eaten for breakfast, they’re now enjoyed at any time of day. The combination of soft, spongy bara with spicy, flavourful channa creates a harmony that’s both comforting and exhilarating.
A Brief History
The origins of Trinidad doubles trace back to 1936 in Princes Town, where Emamool Deen and his wife Raheman Rasulan Deen began selling curried channa on single pieces of fried dough. As customers started requesting a second piece of bara to sandwich the filling, the term “doubles” was born. This innovation not only satisfied hungry patrons but also laid the foundation for a culinary icon.
A Taste of Ancestry: Doubles & Its Indian Roots
This beloved street food didn’t appear in a vacuum—it’s the beautiful result of culinary memory carried across oceans.
When Indian indentured labourers arrived in Trinidad in the mid-1800s, they brought with them not only their resilience but their flavours, foodways, and cultural traditions. One of those traditions? The classic chole bhature—a North Indian dish of spicy chickpeas (chole) served with deep-fried, fluffy bread (bhature).
Over time, these flavours and techniques merged with local ingredients and circumstances to become something wholly new, yet still deeply connected to its roots: Trinidad doubles.
- The bara, our golden, fried flatbread, mirrors the bhature in texture and purpose—made to soak up all the spiced goodness.
- The curried channa pays homage to the original chole but has evolved with local spices, cooking styles, and Trinbagonian flair.
- Even the addition of chutneys echoes the layered, balanced approach to flavour that Indian cuisine is so well known for.
So every time we eat a doubles, we’re connecting to generations past. It’s a taste of survival, adaptation, and cultural expression—a reminder that food is one of the most powerful links we have to our history.
Why Doubles Have Gone Global
Several factors have contributed to the international popularity of Trinidad doubles:
- Vegan Appeal: In an era where plant-based diets are gaining traction, doubles offer a naturally vegan option that’s both hearty and flavourful.
- Affordability: Their low cost makes them accessible to a wide audience, from students to food enthusiasts.
- Portability: Perfect for on-the-go eating, doubles fit seamlessly into the fast-paced lifestyles of urban dwellers.
- Cultural Representation: As Trinidadians have migrated globally, they’ve carried their culinary traditions with them, introducing doubles to new communities and cultures.
Crafting the Perfect Doubles
Creating authentic Trinidad doubles at home may seem daunting, but with patience and practice, it’s entirely achievable.
Here are my go-to kitchen tools and pantry staples to make the perfect batch. These are all available on Amazon and help support the site at no extra cost to you!
Essential Tools
- Mixing Bowls Set – Non-slip & Stainless Steel
- Dough Scraper & Bench Cutter Set
- Non-stick Rolling Pin
- Cast Iron Skillet or Heavy-Duty Frying Pan
- Slotted Spoon – Perfect for Frying
- Wire Cooling Rack
- Digital Kitchen Scale – For precision baking
For Frying
Achieve perfect bara texture with the right oil and utensils:
- Deep Fry Thermometer – Keep your oil at the right temp
Spices & Pantry Staples
Bring Trini flavour to your kitchen with these must-haves:
- Curry Powder – Chief or Madras Brand
- Ground Geera (Cumin)
- Black Pepper – Whole or Ground
- Dried Chickpeas or Canned Chickpeas
- Tamarind Paste for Homemade Chutney
Optional But Fun Additions
Take your doubles to the next level:
- Mango Kuchela – Trinidad Style
- Pepper Sauce – Bertie’s or My Dad’s Recipe
- Reusable Squeeze Bottles – For chutneys & sauces
Trinidad Doubles Recipe
Here’s a step-by-step guide:
Method:
- Prepare the Bara Dough:
- In a large bowl, combine flour, salt, curry powder, cumin, and black pepper.
- In a separate bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Add the yeast mixture to the dry ingredients, mixing to form a slightly firm dough.
- Cover with a damp cloth and let it rise for 1.5 hours.
- Cook the Channa:
- In a skillet, heat oil and sauté onion and garlic until translucent.
- Add curry powder mixed with a bit of water, cooking for a few minutes.
- Add chickpeas, stirring to coat with the curry mixture.
- Pour in 1 cup of water, add cumin, salt, and black pepper.
- Cover and simmer on low heat for 20-30 minutes until chickpeas are soft.
- Stir in pepper sauce and adjust seasoning as needed.
- Shape and Fry the Bara:
- Punch down the risen dough and let it rest for 10-15 minutes.
- Divide the dough into tablespoon-sized balls.
- Using oiled hands, flatten each ball into a thin, 4-5 inch circle.
- Fry each bara in hot oil for about 15 seconds per side until puffy.
- Drain on paper towels.
- Assemble the Doubles:
- Place a generous spoonful of channa on one bara.
- Top with chutneys of your choice (tamarind, mango, cucumber, etc.).
- Cover with a second bara to form a sandwich.
Trinidad Doubles
Ingredients
- **Bara:**
- 2 cups flour
- 1/2 tsp salt
- 1 teaspoon curry powder
- 1 teaspoon gheera * cumin*
- 1/2 tsp ground pepper
- 1 teaspoon yeast
- 1/3 cup warm water
- 1/4 tsp sugar
- Oil for frying
- Filling Curried Channa:
- 1 14 oz channa tinned
- 1 tablespoon curry powder
- 3 cloves garlic minced
- 1 onion sliced
- 1 tablespoon vegetable oil
- 2 tsp ground geera * cumin*
- 1 tsp Pepper sauce
- 2 tsp salt
- 1 tsp black pepper
Instructions
- In a large bowl combine the flour, salt, curry powder and gheera.
- In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
- To the flour, add the yeast mixture and enough water to make a slightly firm dough.
- Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
- For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
- Sauté for a few minutes.
- Add the channa, stir to coat well and cook for five minutes.
- Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
- When the channa is finished it should be moist and soft.
- Add pepper sauce and season to taste with additional salt if desired.
- For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
- To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
- Use oil to moisten palms of your hands so that the dough won’t stick to them 🙂
- Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
- When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.
Notes
Tips for Success
- Texture Matters: Bara should be soft, spongy, and flexible. If yours turns out bready like fried bake, the dough might be too thick or not rested enough. Feel free to reach out for troubleshooting tips.
- Don’t Skip the Resting Time: Letting the dough rise and rest properly is essential for achieving that signature airy, chewy texture. Patience is key!
- Customise Your Heat Level: The beauty of doubles is in its customisation. Whether you like it mild or spicy, control the pepper sauce to suit your taste.
- Play with Chutneys: Tamarind is classic, but you can also add mango kuchela, cucumber chutney, or a drizzle of garlic sauce. Each adds a new dimension to the flavour.
- Serve Immediately: Doubles are best eaten fresh and warm. If preparing ahead, keep the baras wrapped in a towel to retain softness, and assemble right before serving.
Doubles Around the World
As Trinidadians migrated to the UK, Canada, the U.S., and beyond, doubles found new homes in international cities. Today, you can find this street food delight in:
- Brooklyn, New York: Crown Heights and Flatbush are home to longstanding Trini bakeries and roti shops.
- Toronto, Canada: The annual Caribana festival isn’t complete without a doubles vendor.
- London, UK: The Notting Hill Carnival offers a chance to grab doubles while soaking in Caribbean vibes.
Social media has also played a role in doubles’ rise—videos of people trying it for the first time often go viral, with reactions ranging from shock at the spice to awe at the flavour bomb in such a humble package.
The Future of Doubles
Trinidad doubles are more than food—they’re a cultural statement, a comfort, a reminder of home, and now, a global culinary ambassador. As more people embrace plant-based eating, authentic street food, and bold flavour profiles, doubles are perfectly poised to keep rising in popularity.
Whether you’re a longtime fan or discovering it for the first time, doubles invite you into a world of flavour and history. It’s not just a sandwich—it’s a story, a tradition, and a celebration of our creativity and resilience.
A Final Word from My Kitchen
When I look at how far Trinidad doubles has come, it fills me with a quiet pride. I remember the early days of TriniGourmet—when few people outside our twin-island nation had even heard of doubles, let alone made it at home. Today, it’s humbling to see this humble chickpea sandwich become a cultural ambassador, standing tall among the global street food elite.
If you’ve made it this far, I hope you now feel confident and inspired to try your hand at making Trinidad doubles from scratch. It may feel intimidating at first, but trust me—your kitchen is more powerful than you know.
Ready for more?
If you loved this deep dive into Trinidad doubles, you’ll absolutely adore my free downloadable eBook, “7 Sweet Trini Treats.” It’s packed with authentic recipes, stunning photos, and helpful tips to bring even more island magic into your home.
Click here to download your free copy today—and let’s keep cooking, creating, and celebrating together.