Doubles are a beloved Trinidadian street food: two soft, pillowy fried flatbreads (called baras) sandwiching a spicy, tangy chickpea curry (channa), topped with a punchy pepper sauce and cooling cucumber chutney. This recipe recreates the authentic experience at home, balancing the earthy curry with the bright, vinegary bite of the chutney. It’s a vegetarian, protein-packed meal that’s surprisingly simple to make and perfect for a weekend project or a fun dinner.
Ingredients
For the Channa (Chickpea Curry)
- 2 cups (400 g) dried chickpeas (or 4 cups / 800 g canned, drained and rinsed)
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 teaspoons (10 g) ground cumin
- 2 teaspoons (10 g) ground coriander
- 1 teaspoon (5 g) ground turmeric
- 1 teaspoon (5 g) amchar masala (or garam masala, for a slightly different flavor)
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (2.5 g) black pepper
- 1 scotch bonnet pepper, left whole (or 1/2 teaspoon (2.5 g) crushed red pepper flakes)
- 3 cups (720 ml) water, plus more if needed
- 2 tablespoons (30 ml) fresh lime juice
For the Bara (Fried Bread)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) active dry yeast
- 1/2 teaspoon (2.5 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/2 teaspoon (2.5 g) ground turmeric
- 1/2 teaspoon (2.5 g) ground geera (cumin)
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) vegetable oil, plus more for frying
For the Toppings
- 1 cup (240 ml) cucumber chutney (recipe below)
- 1/2 cup (120 ml) pepper sauce (store-bought or homemade, to taste)
For the Cucumber Chutney
- 1 cup (150 g) finely diced cucumber
- 1/4 cup (60 ml) white vinegar
- 1 tablespoon (15 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
Instructions
- Soak the chickpeas (if using dried): Place the chickpeas in a large bowl, cover with water by 2 inches (5 cm), and soak for at least 8 hours or overnight. Drain and rinse.
- Cook the chickpeas: In a large pot, combine the soaked chickpeas with 3 cups (720 ml) water. Bring to a boil, then reduce heat and simmer, covered, for 1 to 1.5 hours, until tender. Drain, reserving 1 cup (240 ml) of the cooking liquid. (If using canned chickpeas, skip this step and use 1 cup (240 ml) water or vegetable broth.)
- Make the channa: In the same pot, heat the oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.
- Add spices: Stir in the cumin, coriander, turmeric, amchar masala, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add chickpeas and water: Add the cooked chickpeas and the reserved water (or 1 cup / 240 ml water). Add the whole scotch bonnet pepper (do not cut it open unless you want extra heat). Bring to a simmer and cook, uncovered, for 15 minutes, mashing some of the chickpeas with the back of a spoon to thicken the curry. If it becomes too thick, add more water. Remove the scotch bonnet pepper before serving. Stir in the lime juice and adjust salt to taste.
- Make the cucumber chutney: In a small bowl, combine the cucumber, vinegar, sugar, salt, and black pepper. Stir until the sugar dissolves. Let it sit while you make the bara.
- Make the bara dough: In a large bowl, mix the flour, yeast, sugar, salt, turmeric, and geera. Add the warm water and 1 tablespoon (15 ml) oil. Stir until a soft dough forms. Turn onto a floured surface and knead for 5 minutes, until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the baras: Punch down the dough. Divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch (10 cm) round, about 1/4 inch (6 mm) thick.
- Fry the baras: In a large skillet or Dutch oven, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). Fry the baras in batches, 2-3 at a time, for 1-2 minutes per side, until golden brown and puffed. Drain on paper towels.
- Assemble the doubles: Take one bara, spoon a generous amount of channa (about 1/4 cup / 60 ml) onto the center. Top with cucumber chutney and pepper sauce to taste. Cover with a second bara, pressing down gently. Serve immediately.
Tips
- Spice control: The scotch bonnet pepper adds a deep, fruity heat. If you’re sensitive, use a jalapeño or omit it entirely. Always handle hot peppers with gloves or wash your hands thoroughly afterward.
- Dough consistency: The bara dough should be soft and slightly sticky. If it’s too dry, add a little more warm water; if too wet, add a bit more flour. A sticky dough yields softer baras.
- Make ahead: The channa can be made up to 3 days ahead and refrigerated. The bara dough can be made the night before and refrigerated after the first rise; bring it to room temperature before shaping and frying.
- Common mistake: Don’t overwork the dough when shaping the baras—this makes them tough. Also, make sure the oil is at the right temperature; if it’s too hot, the baras will brown too quickly and stay doughy inside.
Serving Suggestions
Doubles are traditionally eaten as a street snack, often for breakfast or lunch. Serve them hot, wrapped in foil or on a plate, with extra pepper sauce and chutney on the side. They pair well with a cold glass of mauby or a ginger beer. For a heartier meal, serve with a side of roasted sweet potatoes or a simple green salad.
Variations
- Add protein: Some vendors add a spoonful of sautéed or roasted pumpkin (kadou) to the channa for sweetness. You can also add shredded chicken or curried chickpeas with more vegetables.
- Change the chutney: Instead of cucumber, try a tamarind chutney (soak tamarind in hot water, then blend with sugar and spices) or a mango chutney for a different flavor profile.
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose blend, but note that the texture will be slightly different and may require more water.
- Spice level: For a milder version, use a mild pepper sauce or just the cucumber chutney. For extra heat, add a pinch of cayenne to the channa.
Storage and Reheating
Store leftover channa and baras separately in airtight containers in the refrigerator for up to 3 days. The baras are best reheated in a dry skillet over medium heat for 1-2 minutes per side, or in a toaster oven. The channa can be reheated in a saucepan over medium heat, adding a splash of water if it’s too thick. Assemble fresh when ready to eat. You can also freeze the baras (after frying and cooling) for up to 2 months; reheat directly from frozen in a 350°F (175°C) oven for 5-7 minutes.
Frequently Asked Questions
Can I use canned chickpeas for the channa? Yes, canned chickpeas work well and save time. Use 4 cups (800 g) drained and rinsed, and add 1 cup (240 ml) water or vegetable broth to the curry. You won’t need to cook them as long—just simmer for 10-15 minutes to meld the flavors.
Why are my baras not puffing up? The oil might not be hot enough, or the dough may be too dry. Ensure the oil reaches 350°F (175°C) and the dough is soft and slightly sticky. Also, don’t roll the baras too thin—they need some thickness to puff.
What is amchar masala and can I substitute it? Amchar masala is a Trinidadian spice blend made from roasted mango, spices, and salt. It adds a unique tangy flavor. If you don’t have it, use garam masala with a pinch of mango powder (amchur) or just omit it—the curry will still be delicious.
How do I make the pepper sauce? A simple pepper sauce is made by blending scotch bonnet peppers with vinegar, garlic, and a little salt. Use gloves and be careful with the peppers. Start with 2-3 peppers, adjust to taste, and store in the fridge for up to a month.
Can I make the dough without yeast? Traditional bara often uses yeast, but you can substitute 1 teaspoon (5 g) of baking powder for the yeast and skip the rising time. The texture will be slightly denser but still good.
Is doubles vegan? Yes, this recipe is naturally vegan—no dairy or animal products are used. Just ensure your pepper sauce and chutney are also vegan (most are).
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