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Flavorful Trinidad Doubles Recipe Easy Curried Chickpea Street Food

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An authentic Trinidad street food recipe featuring soft, fried bara bread filled with spicy curried chickpeas. This quick and easy dish is perfect for casual gatherings and offers bold, comforting flavors.

Ingredients

  • All-purpose flour – 2 cups (240 g), sifted
  • Instant yeast – 1 tsp
  • Baking powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt – ½ tsp
  • Sugar – 1 tsp
  • Warm water – approx. ¾ cup (180 ml)
  • Vegetable oil – for frying (neutral oil like canola or sunflower recommended)
  • Cooked chickpeas – 2 cups (about 400 g canned or cooked from dry)
  • Onion – 1 medium, finely chopped
  • Garlic – 3 cloves, minced
  • Fresh ginger – 1 tbsp, grated
  • Green chilies – 1 or 2, sliced (adjust to taste)
  • Curry powder – 2 tbsp (Trinidad-style blend preferred)
  • Cumin seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Black pepper – freshly ground, to taste
  • Fresh cilantro – handful, chopped (for garnish)
  • Lime wedges – optional, for serving
  • Water or vegetable broth – 1 cup (240 ml) (to simmer chickpeas)
  • Vegetable oil – 2 tbsp for sautéing
  • Optional: Tamarind chutney, fresh mango chutney or pepper sauce for serving

Instructions

  1. Prepare the Bara Dough: In a large bowl, combine 2 cups sifted all-purpose flour, 1 tsp instant yeast, 1 tsp baking powder, ½ tsp turmeric powder, ½ tsp salt, and 1 tsp sugar. Mix well with a whisk. Slowly add about ¾ cup warm water while stirring until a sticky dough forms.
  2. Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If too sticky, sprinkle a little more flour. Place dough back in bowl, cover with damp cloth, and let rest for 45 minutes to 1 hour until doubled in size.
  3. Make the Curried Chickpeas: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic, grated ginger, and sliced green chilies; cook for 2 minutes until fragrant.
  5. Stir in 2 tbsp curry powder and ½ tsp turmeric powder. Toast spices gently for 1 minute without burning.
  6. Add cooked chickpeas and 1 cup water or vegetable broth. Season with salt and freshly ground black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally until sauce thickens.
  7. Check seasoning and adjust as needed. Remove from heat and stir in chopped cilantro.
  8. Shape and Fry the Bara: Punch down risen dough. Divide into about 12 golf-ball-sized portions. On floured surface, flatten each into a 4-inch circle using hands or rolling pin.
  9. Heat vegetable oil in deep frying pan over medium-high heat to about 350°F (175°C). Test oil by dropping small dough piece; it should sizzle and rise quickly.
  10. Fry one or two bara circles at a time for 1–2 minutes per side until golden and slightly crispy. Remove with slotted spoon and drain on paper towels.
  11. Assemble the Doubles: Take one fried bara, spoon generous curried chickpeas on top, cover with another bara. Add optional tamarind chutney or pepper sauce. Serve warm with lime wedges.

Notes

Maintain oil temperature around 350°F (175°C) for best frying results. Avoid overcrowding the pan to keep oil temperature steady. For gluten-free option, substitute all-purpose flour with chickpea flour (besan), noting a denser texture. Use fresh cilantro for garnish or scallions if unavailable. Leftover chickpeas can be stored up to 3 days refrigerated; bara is best fresh but can be reheated briefly in a skillet.

Nutrition

Keywords: Trinidad doubles, curried chickpeas, street food, bara bread, Caribbean recipe, vegetarian, vegan, easy dinner, spicy chickpeas

Find it online: https://goldensimmer.com/flavorful-trinidad-doubles-recipe-easy-curried-chickpea-street-food/