Trini Doubles Recipe
EVENT: BLOGGING MARATHON
THEME: SURFING THROUGH THE CARIBBEANS
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.
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
- 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
- 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
- Fresh Coriander
- Chutney – can use green chutney, tamarind chutney or coconut chutney or Spicy Pepper Sauce
- For Satvik friendly Doubles omit using onion and garlic
FOR THE BARA/BREAD
- 1½ 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
FOR THE CHANNA CURRY
- 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
PREPARATION OF BARA/BREAD
- 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.
PREPARATION OF CHANNA CURRY
- 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.
SERVING TRINI DOUBLES
- 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.
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