Mama Lyd Sourdough

DOUBLES… This is on my top FAVORITES I have made. HOW are they soooo tasty?! I understand why they are the most popular street food in Trinidad and Tobago because wow.

Doubles are one of the most iconic street foods from Trinidad and Tobago, known for their bold flavors, vibrant spices, and satisfying texture. This popular snack consists of two soft, fried flatbreads called bara filled with curried chickpeas, locally known as channa.

The bara are slightly crisp on the outside and fluffy inside, made with flour and turmeric, which gives them their signature golden color. The chickpea filling is simmered with Caribbean spices such as cumin, garlic, onion, and pepper, creating a warm, savory center that’s both hearty and comforting.

What truly sets doubles apart is the toppings. They’re traditionally dressed with a variety of chutneys and sauces, including tamarind, mango, cucumber, and pepper sauce, allowing each person to customize their doubles from mildly sweet to fiery hot. From these, I made Mango, Cucumber and a Cilantro chutney, but I really want to try a tamarind chutney!

Doubles are typically eaten folded in half, often straight from wax paper, making them a true grab-and-go food. They’re enjoyed any time of day but are especially popular for breakfast and late night eats. (After you try them, you’ll crave them late at night!… and all the time)

Trini Doubles (Trinidad and Tobago)

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Ingredients Method

Ingredients

  

Channa

• 2 cans chickpeas
• 2 tsp chili powder
• 2 tsp paprika
• 2 tsp cumin
• 1/2 tsp ginger powder
• 1 1/2 tbsp green seasoning
• 1 tbsp coriander
• tsp salt and pepper
• 1/4 tsp turmeric
• 2 c water

Bara

• 250 g flour
• 1 tsp salt
• 1 tsp yeast
• 1/2 tsp baking powder
• 1/2 tsp turmeric
• 2 1/4 tsp sugar
• 200 ml warm water
• 2 Tsp vegetable or canola oil to coat dough
• vegetable or canola oil to fry

Cilantro Chutney

• 2 bunches of cilantro
• 6 garlic cloves
• 1/2-1 jalapeno
• 2 tsp cumin
• 1 tsp Salt
• 1 tbsp lime juice
• 1 tsp sugar garlic onion powder.

Green Seasoning

• 4 green onions
• 1 bunch cilantro
• 2 tsp salt and pepper
• 8 thyme
• 8 garlic
• 3 TBSP chopped parsley
• 1/2 habenero
• 1 red pepper

Mango Chutney

• 1 Green, Unripe Mango
• 1/3 C water
• 1 tsp cumin
• 2 tbsp lime juice
• 1 tbsp hot sauce
• 1 tbsp honey
• 1 tbsp Sugar

Cucumber Chutney

• 2 grated cucumbers
• 1/2 tsp salt
• 2 cloves garlic minced
• 2 tbsp cilantro
• 1/2 Habenero
• green seasoning

Method

 

Bara

1. Combine yeast and water, cover and sit for 10 minites, then add the remaining ingredients until a soft, sticky ish ball, roll the dough in vegetable or canola oil and place in a bowl, allow to rise for 1 hour, then with slightly oiled hands, separate the dough into 12 balls, cover with a kitchen towel and allow rise again for 20-30 miniutes.
2. Heat 1 inch of vegetable or canola oil in a small skillet.
3. Oil a small plate with olive oil and spread one of the balls of dough with oiled fingers until you have a thin circle
4. Place into the oil and fry on each side for 15 seconds, then place on a paper towel to absorb the oil and repeat with the remaining balls of dough.

Green Seasoning

1. Blend all ingredients in a blender until chunky, salsa like sauce. Set aside

Cilantro Chutney

1. Blend all ingredients in a food processor (or mortar and pestle). Set aside.

Cucumber Chutney

1. Grate cucumbers in a bowl and add salt. sit 10min then drain the liquid and squeeze liquid out of it.

   Blend the rest of the ingredients in a food processor or mortar and pestle and add it to the cucumbers and mix. Set aside.

Mango Chutney

1. Dice the mango into small pieces, add all ingredients to a sauce pan and come to a simmer, allow to simmer until the mango has become super soft, mushy and the sauce has thickened into a jam like consistency. This can take 20-30 minutes. Set Aside.

Channa

1. In a medium size sauce pan, add all ingredients and bring to boil, then lower the heat to medium- medium/low and simmer for about 45 minutes, or until the water has evaporated some, still leaving it thick runny. if the chickpeas aren't mushy yet, add 1/4C or more of water and keep simmering until they are cooked and slightly mushy.

To Assemble

1. Place 2 Baras next to each other, one half way over one, fill with Channa then top with all 3 chutneys. Enjoy!