Trinidad Doubles
Discover the essence of Trinidad and Tobago's culinary heritage with an authentic Trinidad Doubles recipe. This beloved street food embodies the nation's rich cultural tapestry, blending bold spices and comforting textures into a tantalizing treat. Made with soft, golden bara bread and flavorful curried chickpeas, Trinidad Doubles are elevated with zesty chutneys and fiery pepper sauces. This article offers a tantalizing glimpse into the artistry behind Doubles, inviting readers on a gastronomic journey to the bustling streets of Trinidad. With each bite, experience a fusion of tradition, innovation, and pure culinary delight, as Doubles captures the essence of the Caribbean's culinary treasures.
Ingredients
For the bara (fried bread):
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Water enough to make a soft dough
- Oil for frying
For the curried chickpeas:
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground fenugreek optional
- Salt to taste
- 1 cup water
- Oil for cooking
For serving:
- Tamarind sauce
- Pepper sauce optional
- Mango chutney optional
Instructions
Prepare the bara:
- In a mixing bowl, combine the all-purpose flour, baking powder, ground turmeric, and salt.
- Gradually add water and mix until a soft dough forms. Knead the dough for a few minutes until smooth.
- Divide the dough into 8 equal portions and shape each portion into a ball.
- On a lightly floured surface, roll out each ball of dough into a thin circle, about 6 inches in diameter.
Fry the bara:
- In a deep frying pan or skillet, heat oil over medium-high heat.
- Carefully add the rolled-out dough circles to the hot oil, frying them one at a time.
- Fry each bara until golden brown and puffed up, flipping once to ensure even cooking.
- Once cooked, remove the bara from the oil and drain on paper towels to remove excess oil.
Prepare the curried chickpeas:
- In a separate pan, heat oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the curry powder, ground cumin, ground coriander, ground turmeric, and ground fenugreek (if using). Stir well to toast the spices.
- Add the drained chickpeas to the pan and stir to coat them in the spice mixture.
- Pour in the water and season with salt to taste. Allow the mixture to simmer for 10-15 minutes, or until the chickpeas are tender and the flavors are well combined.
Assemble the Trinidad Doubles:
- To assemble, place a spoonful of the curried chickpeas onto one bara.
- Top with another bara to create a "double."
- Serve hot, garnished with tamarind sauce, pepper sauce (if using), and mango chutney (if desired).
Notes
Enjoy your homemade Trinidad Doubles with friends and family!