As I’ve written in the past Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. The below video, from the bookmann, is for the old skool style of doubles with 2 bara that form a ‘chickpea sandwich’. These days doubles vendors more often will make one large bara that is then folded over to enclose the curried channa filling. You can see that method in the below video! 
One large thin bara may be good for speed and profits but let’s not let the 2 bara method die out either, it is after all how doubles got its name! Plus it’s cute!
By the way, I’ve seen online several people mentioning that their bara tends to come out like fried bake (bready?) … So I should let readers know that done right bara should be spongy and pillowy, light and chewy and very flexible/bendable If you are one of those with fried bake results drop me a line and I’ll try to troubleshoot 
Trinidad Doubles
(adapted from a recipe in the Naparima Girls’ High School Cookbook)
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
METHOD:
1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. 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.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture
13. Use oil to moisten palms of your hands so that the dough won’t stick to them 
14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
15. 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.
Makes 6 servings
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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I am so impressed to find this site. I had doubles this morning for breakfast which I bought at the Aranguez Savannah (Yes I live in Trinidad)and I was thinking that I want to learn to make them myself (since doubles prices are on the rise) I googled “west indian foods – doubles and found this site. It is amazing that people have been blogging on this site since February 2007 and they are all excited to be able to have just a little bit of “home” far away from home.
Sarina good job… and all you Trinis out there the closes reminder to home is usually the food so cook on and enjoy a bit of Trini again if only in taste..
I am so impressed to find this site. I had doubles this morning for breakfast which I bought at the Aranguez Savannah (Yes I live in Trinidad)and I was thinking that I want to learn to make them myself (since doubles prices are on the rise) I googled “west indian foods – doubles and found this site. It is amazing that people have been blogging on this site since February 2007 and they are all excited to be able to have just a little bit of “home” far away from home.
Sarina good job… and all you Trinis out there the closes reminder to home is usually the food so cook on and enjoy a bit of Trini again if only in taste..
Can you give a more detail explaination on mixing the flour? eg,measurement of water to flour.i have alot of problems needing the flour.
Can you give a more detail explaination on mixing the flour? eg,measurement of water to flour.i have alot of problems needing the flour.
hi i m staying in india n saw the recipe of trinidads DOBLES n it is just the trini version of avery famous north indian dish CHOLE BHATURE i hope it must be as delicious as indian chole bhature
hi i m staying in india n saw the recipe of trinidads DOBLES n it is just the trini version of avery famous north indian dish CHOLE BHATURE i hope it must be as delicious as indian chole bhature
I used to work in St. James where there were at least half a dozen doubles stands in less than a quarter mile. I had 2 Every Morning. Now I’m in New York City– does anyone know where I can get my doubles fix? I’m too scared to make them myself, and I’m dying without them!
Liberty Ave in Queens NY. Sandy's Roti Shop. Check out the link for directions. local.yahoo.com/info-11403985-sandy-s-roti…
I used to work in St. James where there were at least half a dozen doubles stands in less than a quarter mile. I had 2 Every Morning. Now I’m in New York City– does anyone know where I can get my doubles fix? I’m too scared to make them myself, and I’m dying without them!
Liberty Ave in Queens NY. Sandy's Roti Shop. Check out the link for directions. local.yahoo.com/info-11403985-sandy-s-roti…
Hi! I’m from Trinidad, but living in Calgary at the moment and have been looking for doubles for YEARSSSS!!!! When I got pregnant, I CRAVEDDD doubes sooo much, my husband (who is from Canada) found your recipie and was able to cook REAL TRINI DOUBLES !!!!!
Thanks so muchfor postin!!
Hi! I’m from Trinidad, but living in Calgary at the moment and have been looking for doubles for YEARSSSS!!!! When I got pregnant, I CRAVEDDD doubes sooo much, my husband (who is from Canada) found your recipie and was able to cook REAL TRINI DOUBLES !!!!!
Thanks so muchfor postin!!
hi this picture of doubles that you have on your site is very disturbing… it’s gross doubles bara is usually thin not thick like fried bake… i think that your picture can be a turn off for people who never had doubles before…
Doubles is great i love doubles and i grave it on a daily basis and i’m not pregnant… but that picture of your doubles is not very attractive and it’s not inviting to people who know what good doubles look like…
Hi Jul, thanks for the comment, however what you are describing is roadside doubles. That is a thinner, more flexible version of bara because *drumroll* they dilute the FLOUR batter for greater profitability… They are a modern convenience. My bara are nothing like fried bake, unless you are confused by extreme closeups… They are pretty much like those of fellow food blogger Chennette (who also laments the diluted roadside versions) www.flickr.com/photos/chennette/339130528/in/photostream/ The perennial popularity of this post and the feedback in the comments above, as well as in private messages, lets me know that there is nothing offputting about the picture or recipe for a large number of my Trini visitors, sorry that you weren’t one of them.
hi this picture of doubles that you have on your site is very disturbing… it’s gross doubles bara is usually thin not thick like fried bake… i think that your picture can be a turn off for people who never had doubles before…
Doubles is great i love doubles and i grave it on a daily basis and i’m not pregnant… but that picture of your doubles is not very attractive and it’s not inviting to people who know what good doubles look like…
Hi Jul, thanks for the comment, however what you are describing is roadside doubles. That is a thinner, more flexible version of bara because *drumroll* they dilute the FLOUR batter for greater profitability… They are a modern convenience. My bara are nothing like fried bake, unless you are confused by extreme closeups… They are pretty much like those of fellow food blogger Chennette (who also laments the diluted roadside versions) www.flickr.com/photos/chennette/339130528/in/photostream/ The perennial popularity of this post and the feedback in the comments above, as well as in private messages, lets me know that there is nothing offputting about the picture or recipe for a large number of my Trini visitors, sorry that you weren’t one of them.
Hi Thanks for the doubles recipes. My wife is trini and we are living in australia. We made them yesterday and they were soooo gooood. My wife had a squeal of joy.
It’s been 5 years since I’ve had a double. I’ll make some for breakfast soon.
Next on the list is buss up shut.
many thanks
Hi Thanks for the doubles recipes. My wife is trini and we are living in australia. We made them yesterday and they were soooo gooood. My wife had a squeal of joy.
It’s been 5 years since I’ve had a double. I’ll make some for breakfast soon.
Next on the list is buss up shut.
many thanks
Darryl – So glad to send some Trini cheer ‘down under’, they are the perfect breakfast food!!
Darryl – So glad to send some Trini cheer ‘down under’, they are the perfect breakfast food!!
This was amazing. I’m the luckiest guy in the world
This was amazing. I’m the luckiest guy in the world
And this picture of doubles is just FINE! Not a thing wrong with it. Makes me feel for some of your home made doubles right now, actually!
And this picture of doubles is just FINE! Not a thing wrong with it. Makes me feel for some of your home made doubles right now, actually!
Hi
I was just searching for how many calories in a typical doubles?
Anyone have an idea?
Thanks and all the best for 2009
Joseph
Hi
I was just searching for how many calories in a typical doubles?
Anyone have an idea?
Thanks and all the best for 2009
Joseph
I absolutely loved this recipe. I went to Trinidad last year and tried doubles for the first time. Couldnt get them anywhere in Canada; followed your recipe to a tee and perfect. My Trini friends loved them Thanks so much
Thanks so much Jackie!
I am so happy that so many people have had success and created happy memories by making this recipe 
I absolutely loved this recipe. I went to Trinidad last year and tried doubles for the first time. Couldnt get them anywhere in Canada; followed your recipe to a tee and perfect. My Trini friends loved them Thanks so much
Thanks so much Jackie!
I am so happy that so many people have had success and created happy memories by making this recipe 
hi miss Sarina,
i must congratulate you on this wonderful website…
But i have to agree with jul…who said the pic of the bara look more like bake…i have known the bara to be soft,thin,and fluffy…there was a next recipie in here by a lady who used eggs…was that deleted? because i truly think that was the correct way of making bara….
Hi Lisa, thanks for your comment
It’s great to have these perspectives! As stated above my own experience is similar to Chennette’s in that we are familiar with a homestyle doubles that is not bendable, like the roadside version ( flickr.com/photos/chennette/339130528/in/photostream/ ) however it is -not- as thick as bake. I will take new pictures whenever I get a chance as these pictures were made in the dying days of my first digital camera and I think the lack of objects of scale has misled some to think they are larger than they are and to confuse the bubbles as thickness. My sense of angles has gotten much better since ’06 
I have never met a recipe that uses eggs, and this is the first time I’m hearing of an egg based dough, maybe it was on another site? I’m sure that many have come up with their own variations along the way, however this version is the one that I think delivers the most satisfying combination of flavour and ‘comfort food’ factor. From personal experience I have found that the recipe for pholourhie when made -slightly- denser comes close to the roadstyle vendor version if that’s what you prefer, however I think it would be a shame to dismiss different more old school ways out of hand. Many of the adjustments that were made over the years were done so to increase profits by diluting the ratio and quality of ingredients. That they have slipped into the public consciousness as the ‘right’ way means that older ways are being lost and that’s more than a little unfortunate. The taste and filling quality of this recipe is really something, give it a try
hi miss Sarina,
i must congratulate you on this wonderful website…
But i have to agree with jul…who said the pic of the bara look more like bake…i have known the bara to be soft,thin,and fluffy…there was a next recipie in here by a lady who used eggs…was that deleted? because i truly think that was the correct way of making bara….
Hi Lisa, thanks for your comment
It’s great to have these perspectives! As stated above my own experience is similar to Chennette’s in that we are familiar with a homestyle doubles that is not bendable, like the roadside version ( flickr.com/photos/chennette/339130528/in/photostream/ ) however it is -not- as thick as bake. I will take new pictures whenever I get a chance as these pictures were made in the dying days of my first digital camera and I think the lack of objects of scale has misled some to think they are larger than they are and to confuse the bubbles as thickness. My sense of angles has gotten much better since ’06 
I have never met a recipe that uses eggs, and this is the first time I’m hearing of an egg based dough, maybe it was on another site? I’m sure that many have come up with their own variations along the way, however this version is the one that I think delivers the most satisfying combination of flavour and ‘comfort food’ factor. From personal experience I have found that the recipe for pholourhie when made -slightly- denser comes close to the roadstyle vendor version if that’s what you prefer, however I think it would be a shame to dismiss different more old school ways out of hand. Many of the adjustments that were made over the years were done so to increase profits by diluting the ratio and quality of ingredients. That they have slipped into the public consciousness as the ‘right’ way means that older ways are being lost and that’s more than a little unfortunate. The taste and filling quality of this recipe is really something, give it a try
Hi there, I’m loving this site!
Can anybody help a desperate woman! I’m just back from my hols where I managed to develop a serious addiction to Roti, now I’m back in the UK I would really love to learn how to cook them myself so that I can eat them on demand! Does anybody have an authentic Trini recipe for roti & curry chicken. (we all know it goes without saying that Trini roti’s are the best, so it just has to be an authentic Trini recipe).
I’ll be grateful for any help!
Thanks!
Hi there, I’m loving this site!
Can anybody help a desperate woman! I’m just back from my hols where I managed to develop a serious addiction to Roti, now I’m back in the UK I would really love to learn how to cook them myself so that I can eat them on demand! Does anybody have an authentic Trini recipe for roti & curry chicken. (we all know it goes without saying that Trini roti’s are the best, so it just has to be an authentic Trini recipe).
I’ll be grateful for any help!
Thanks!
Hi Sarina,
A great recipe – love it! Living in Alberta, Canada where there isn’t much cultural stuff from back home – you’ve made my family’s day. CIAO!
Debbie.
Hi Sarina,
A great recipe – love it! Living in Alberta, Canada where there isn’t much cultural stuff from back home – you’ve made my family’s day. CIAO!
Debbie.
OMG I have to go make this now. Can’t get doubles in my area of Pennsylvania and I don’t get back to Boston enough. Thanks for the recipe.
Brian – Have you tried Brown Sugar bakery in Philly?
OMG I have to go make this now. Can’t get doubles in my area of Pennsylvania and I don’t get back to Boston enough. Thanks for the recipe.
Brian – Have you tried Brown Sugar bakery in Philly?
I know the area but have not been there. Ok, I will check it out this coming weekend. Thanks
I know the area but have not been there. Ok, I will check it out this coming weekend. Thanks
Anyone knows where I can get some good doubles and/or Trini food in Winnipeg, Manitoba???
Anyone knows where I can get some good doubles and/or Trini food in Winnipeg, Manitoba???
I used this receipe last week and it came out really good. with the instant yeast you don’t have to wait 1 1/2hr anymore.
The stretching of the pieces of dough before u fry i used oil on my hands but i was at the double stand a couple days ago and she used water to stretch it out thin and then fried it.
However, my taste is that I should use less geera in the channa, the one i used seems to be strong.
otherthan that i am now a chinee that makes doubles.
Working on my stand and slogan soon! hahaha
I used this receipe last week and it came out really good. with the instant yeast you don’t have to wait 1 1/2hr anymore.
The stretching of the pieces of dough before u fry i used oil on my hands but i was at the double stand a couple days ago and she used water to stretch it out thin and then fried it.
However, my taste is that I should use less geera in the channa, the one i used seems to be strong.
otherthan that i am now a chinee that makes doubles.
Working on my stand and slogan soon! hahaha
Awsome recipe!
I am making them for the 3rd time right now.
this is the only doubles recipe I could find online.
Thank you so much for posting it!!
Awsome recipe!
I am making them for the 3rd time right now.
this is the only doubles recipe I could find online.
Thank you so much for posting it!!
Hmm well i trieddd it but its not coming out nice and flat like how they make it on the street! Oh well i guess it isn’t too bad
Hmm well i trieddd it but its not coming out nice and flat like how they make it on the street! Oh well i guess it isn’t too bad
Was in Trinidad and had Doubles at everal places best ones was at airport will now try to make some Was different never saaw here in my Belize
PS I bought a cook Book
Was in Trinidad and had Doubles at everal places best ones was at airport will now try to make some Was different never saaw here in my Belize
PS I bought a cook Book
The doubles in the airport is nice. But there are so many others all over trinidad.
Try this recipe. There are couple adjustments i made. There is no need to wait since there is instant yeast. Don’t use too much geera in the channa since its so strong. and use water on your hands to stretch the bara before frying
The doubles in the airport is nice. But there are so many others all over trinidad.
Try this recipe. There are couple adjustments i made. There is no need to wait since there is instant yeast. Don’t use too much geera in the channa since its so strong. and use water on your hands to stretch the bara before frying
Farzia said:
Anyone knows where I can get some good doubles and/or Trini food in Winnipeg, Manitoba???
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Re: Try Deen’s at 205 Marion St. in St. Boniface
Good doubles and music
Farzia said:
Anyone knows where I can get some good doubles and/or Trini food in Winnipeg, Manitoba???
——————
Re: Try Deen’s at 205 Marion St. in St. Boniface
Good doubles and music