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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 mins
Cook Time 15 mins
Total Time 2 hrs
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