Trini Doubles Recipe

October 3, 2017mayurisjikoni
Blog post




What are Trini Doubles? Unique name but it tastes amazing. At first you may think that this is Chole Bhature (famous in Indian cuisine). However, it tastes different and the flatbread too is prepared differently. Having said that, most of the popular dishes in Trinidad are of Indian origin. Not surprising, as half of the population there are of Indian origin. Doubles is a famous street food enjoyed mainly as breakfast. But that doesn’t stop Trini people enjoying it as a snack or even as lunch.Doubles was first created in Fairfield, Princes Town by Emamool Deen (a.k.a. Mamudeen) and his wife Raheman Rasulan Deen in 1936.


What do Trini Doubles consist of?

It basically consists of puffed up bread called bara filled with curried chickpeas or channa and chutney. The filling or channa is usually spicy because scotch bonnet is added. As I don’t get scotch bonnet here, I just used normal chilis. Chutney is made from chandon beni(bhandhania) a local herb or with other green chutneys, coconut chutney or the famous pepper sauce. Doubles is wholesome, filling and fits in your palms. Some serve it with double bara or bread or the stuffing is placed on a big bara and folded much like a taco. Check out this song on Doubles by Kenneth Supersad.


 Our Prayers are with you

When the theme Surfing Through the Caribbeans was decided, we never thought that a natural calamity would literally surf through the Caribbeans. Hurricanes Irma and Maria have caused catastrophic damages to some of the Caribbean islands. Hurricane Maria followed Irma within 2 weeks barely giving the inhabitants of these islands time to get back to normal. It will takes years for some of these islands to get back on their feet. However, our well wishes are with them as many have come forward lending time and money to rebuild these beautiful islands.

A bit about Trinidad and Tobago
For the next 3 days I will be cooking some dishes that are very much a part of their daily meal in some of these Caribbean Islands. My first stop is the Republic of Trinidad and Tobago, the twin islands. Famous for its carnivals, the birthplace of calypso music and steelpan. Ruled by Spanish, Dutch, French, and British before gaining Independence in 1962. After the Slave trade was abolished the colonists got East Indians, Tamils, Chinese, Portuguese labourers under the indentureship contracts. Thus Trinidad and Tobago has a diverse culture. This is also noticeable in the food where a herb like thyme is easily mixed with  turmeric or coriander powder to give the local dishes its unique taste.
Street Food from Different Cuisines

Kachri Bateta – street food from Mombasa

Ram Ladoo – famous from the streets of Delhi

Mangonada/Chamango– a summer drink from Mexico

Pav Bhaji – well known and popular street food from Mumbai

Viazi Karai – a spicy fried potato snack from Mombasa

Crepes– famous street food in France

Zege– an omelet with chips/fries from Tanzania

Bunny Chow – curry served in a hollow bread

Ingredients required for Trini Doubles
  • Flour – all purpose flour of plain flour for the bara, some for dusting
  • Salt – for the bara and the filling
  • Turmeric Powder – haldi. For both the bara and filling
  • Pepper Powder – For both the bara and filling
  • Yeast – as the leavening agent for bara
  • Sugar – for the bara
  • Cumin Seeds – jeera. For both the bara and filling
  • Water
  • Oil – for deep frying the bara and a bit for the filling
  • Chickpeas – white ones or Kabuli chana for the filling
  • Onion – finely chopped
  • Garlic – minced
  • Scotch Bonnet – if you don’t have any use normal green chillis
  • Stock Powder and Stock
  • Coriander Powder
  • Nutmeg Powder
  • Paprika
  • Fresh Coriander
  • Chutney – can use green chutney, tamarind chutney or coconut chutney or Spicy Pepper Sauce

Dietary Tips:

  • Vegan
  • Vegetarian
  • For Satvik friendly Doubles omit using onion and garlic


Trini Doubles is  famous street food in Trinidad and Tabago. Curried Chickpeas and a Chutney are served with double bread called Bara. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Snack, Street Food
Cuisine Caribbean Cuisine
Servings 4



  • cups plain flour
  • ½ tsp turmeric powder
  • ½ tsp pepper powder
  • ½ tsp salt
  • 1 tsp instant active dry yeast
  • 1 tsp sugar
  • ½ -⅔ cup warm water
  • oil for deep frying


  • 2 cups cooked chickpeas
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 1 medium onion finely chopped
  • 1 tsp garlic paste
  • 1-2 tsp green chillis or 1 scotch bonnet
  • ½ tsp salt
  • ¼ tsp pepper powder
  • ¼ tsp nutemg powder
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp stock powder
  • 1 cup stock, broth or water
  • 2-3 tbsp fresh coriander chopped
  • chutney of your choice to serve



  • Mix flour, salt, sugar, turmeric powder, pepper powder, yeast and cumin seeds in a bowl.
  • Add warm water and form a dough.
  • Dust the worktop with little flour and knead the dough till it is smooth.
  • Shape it into a ball.
  • Rub the bowl with some oil. Rub oil all over the dough and place it in the bowl.
  • Cover and let the dough rise till its double in size in a warm place.
  • Dust the work top with some flour.
  • Gently knead the dough and divide it into 8 parts.
  • Roll each part into a ball.
  • Put some oil in a wok, kadai or frying pan. Heat the oil over medium heat.
  • Take one ball of the dough and using some oil pat it into a circle about 5-6" in diameter.
  • Gently slip it into the hot oil and fry on both sides till it is light golden in colour.
  • Repeat  with the remaining dough.


  • Mix pepper, coriander, turmeric, nutmeg powders, paprika, and thyme together in a small bowl.
  • Heat oil in a pan over medium heat.
  • Add cumin seeds.
  • Add chopped onion and stir fry till its soft and light brown in colour.
  • Add garlic and chili paste. Stir fry for a few seconds.
  • Add the mixed spice powder and herb.
  • Mix and then add the boiled chickpea.
  • Sprinkle the stock powder over it and mix well.
  • Add the stock, broth or water.
  • Mash some of the chickpeas lightly.
  • Let the curry simmer over medium to low heat till it becomes  thick.
  • Remember to stir it frequently so that the curry does not burn at the bottom of the pan.


  • Take one Bara.
  • Spoon about 2-3 tbsp of the channa curry onto it.
  • Add a dollop of chutney.
  • Sprinkle some coriander over it.
  • Top it with another bara and serve.


  • A typical pepper sauce is made using habanero, scotch bonnet chilis with pineapple or mango, spices, vinegar and sugar. If you can't get the pepper sauce, use any hot sauce of your choice.
  • If you are using a scotch bonnet, add it whole to the curry as it is very hot.
  • If you decide to chop it, use gloves.
  • You can add chopped onion to the doubles when serving.
Keyword Trini Doubles Recipe, Trinidadian Doubles

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962






  • Sandhya Ramakrishnan

    October 3, 2017 at 11:28 pm

    Such a heartwarming post and I am so happy that you are blogging about the regions that really need all our thoughts and prayers. Coming to the recipe, this sounds so interesting and I would love to feast on this. This is a kind of street food that i would keeping coming back to.

  • Srivalli

    October 4, 2017 at 4:52 am

    That really is so sad when we read about those natural calamities..hope they bounce back to normalcy soon..coming to the recipe, this is surely a fantastic one..looks so much like our own right..very good choice!

  • Rafeeda AR

    October 4, 2017 at 5:16 am

    It feels sad how the deadly hurricanes have literally reduced that country into shambles… It is interesting how much their food is so close to our Indian tastebuds with some twists of theirs… Like you mentioned, it definitely looks like a new avatar of chana-battoraa…

  • Archana Potdar

    October 4, 2017 at 1:06 pm

    True Mayari nature has her own plans for us. I love these doubles. The baras remind me of the buns made here. Must have tasted amazing.

  • veena krishnakumar

    October 4, 2017 at 3:37 pm

    I did think it was chole bhatura. such an elaborate preparation Mayuri. Looks awesome

  • Priya Suresh

    October 4, 2017 at 5:52 pm

    Doubles rocks Mayuri, makes me hungry rite now here. Seriously with all those Irma and Maria hurricanes have totally devasted some beautiful caribbean islands,am having couples of collegues from caribbean islands and lived those terrific moments with them.


    October 5, 2017 at 4:19 pm

    It may be a dish from Trinidad, but for me its our favorite chana bhatura. Love it

  • Chef Mireille

    October 5, 2017 at 5:57 pm

    This is one of the most quintessential dishes from Trinidad. I have had it many times both from Trini restaurants here in NYC and in Trinidad itself as it is one of the most popular street foods there. I appreciate your research as well.

    I only tried to make bara once and mine did not come out as good as yours. You are inspiring me to try again!!!

  • Varadas Kitchen

    October 6, 2017 at 12:46 pm

    The similarity in food around the globe is amazing. Very informative post.

  • vaishali sabnani

    October 7, 2017 at 2:42 pm

    I have these in my bookmarked list , I have made channa umpteen times , but somehow haven’t got around making these doubles .
    And I will come back to check more street food at your space .

  • Sharmila- The Happie Friends Potpourri corner

    October 8, 2017 at 1:03 pm

    Lovely recipe with a different twist!! Indeed exploring global cuisine is really amazing..

  • I Camp in my Kitchen

    October 9, 2017 at 9:36 am

    I m eyeing this to try for my next week theme mayuri, the name itself is so catchy and my god that chick pea curry between that bread, pure bliss, and your photos want me to eat it now!

  • Herbs Spices and Tradition

    October 15, 2017 at 6:59 pm

    Thanks very much Mayuri for bringing this lovely, healthy and tempting recipe to MLLA for this month. I want to taste it now.Round-up will be on the 2nd of November.

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