Doubles

Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.
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  • Level: Intermediate
  • Total: 2 hr 20 min (includes rising time)
  • Active: 1 hr
  • Yield: 16 servings
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Ingredients

Bara (or Flatbread):

1 1/2 tablespoons sugar

2 teaspoons active dry yeast

1 1/4 cup warm water

3 cups all-purpose flour, plus more for dusting

2 teaspoons kosher salt

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

Cooking spray, for the bowl

5 cups vegetable oil, for frying

Chickpeas:

2 tablespoons vegetable oil

6 cloves garlic, minced

1 Scotch bonnet or habanero chile, minced (see Cook's Note)

1 yellow onion, chopped

Kosher salt

1 tablespoons Caribbean curry powder

1 teaspoon ground allspice

1 teaspoon ground cumin

1 teaspoon ground nutmeg

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 chicken bouillon cube

Two 15-ounce cans chickpeas, drained

2 cups chicken broth or stock

Lime juice, as needed

Tamarind Sauce:

3 cups sugar

1 cup tamarind paste

Pepper Sauce:

5 Scotch bonnet or habanero chiles, stems removed

2 cloves garlic

1 cup white balsamic vinegar

Kosher salt

Cilantro Sauce:

1 bunch fresh cilantro

1 cup white balsamic vinegar

Kosher salt

Garnish:

1 English cucumber, grated

1/2 cup chopped fresh cilantro

Kosher salt

Directions

  1. For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
  2. Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
  3. Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
  4. Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
  5. Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
  6. For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
  7. For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
  8. For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
  9. For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
  10. For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
  11. To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro. 

Cook’s Note

Wear gloves while mincing the Scotch bonnet chile and avoid touching your eyes.

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