Making Doubles (Trinidad & Tobago) With Chef Ling
Recipe Overview
Overview
Doubles, a staple of Trinidadian street food, is a delightful dish that combines two soft, fluffy baras with a spicy chickpea filling. The preparation starts with making the green seasoning, a blend of fresh herbs and spices that infuses the chickpeas with vibrant flavors. The chickpeas are soaked overnight, allowing them to expand and become tender, which is crucial for achieving that perfect texture.
The baras, which are the outer layers of the dish, are made from a simple dough that is allowed to rise before being shaped and fried. The frying process gives them a crispy exterior while keeping the inside soft and pillowy. The beauty of doubles lies in its versatility; you can customize it with various condiments, such as tamarind sauce or pepper sauce, to suit your taste.
As you bite into a doubles, the combination of the warm, spiced chickpeas and the soft baras creates a satisfying experience that is both comforting and flavorful. This dish is not only a favorite among locals but also a must-try for anyone looking to explore the rich culinary traditions of Trinidad and Tobago. Whether enjoyed as a snack or a meal, doubles are sure to leave you craving more.
Recipe Details
Steps & Tips
Fry the shaped dough in hot oil until golden brown.
Place chickpea filling between two bars and add condiments.
Tip: Sprinkle salt from a height to ensure even distribution.
Chop bandan and other ingredients for green seasoning.
Put chopped ingredients into a food processor with water and vinegar, then blend.
Tip: Use a tablespoon of vinegar in green seasoning to avoid changing its flavor.
Tip: Avoid adding salt to the green seasoning during blending, as it can draw out moisture and affect texture.
Cover dry chickpeas with water and refrigerate for hydration.
Put hydrated chickpeas in a pressure cooker with baking soda and cook for 38 minutes.
Heat oil, add curry powder and cumin, then add green seasoning and chickpeas.
Tip: Add water while cooking curry to bloom the spices and reduce rawness.
Let the chickpeas simmer in the curry for 20 minutes.
Combine yeast, warm water, and honey in a jar and let it sit for 10-15 minutes.
Mix flour, curry powder, and bloomed yeast, then knead until sticky.
Cover the dough with oil and let it rise for 2-3 hours.
Tip: Add a little oil on top of the dough to prevent crusting.
Take a portion of dough, flatten it into a thin circle.
Tip: Let the bar sweat after frying to make it pliable.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Doubles are traditionally served with a variety of condiments, including tamarind sauce and pepper sauce.
- •The chickpeas used in doubles are often soaked overnight to enhance their texture and flavor.
- •Doubles are a popular street food in Trinidad and Tobago, often enjoyed during Carnival.
- •The name 'doubles' refers to the two baras that encase the chickpea filling.
